Baked Oysters Florentine

Name: Baked Oysters Florentine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 118 milliliters butter; 237 milliliters fine dry breadcrumbs; 118 milliliters chopped fresh parsley; 283 grams package frozen chopped spinach; 0 teaspoons coarsely ground pepper; 0 teaspoons hot sauce; 36 fresh oysters (in the shell); 237 milliliters grated Parmesan cheese; 1 Tbsp Pernod; 36 servings Rock salt; 1 Tbsp Worcestershire sauce

Watching your figure? This pescatarian recipe has 50 calories, 2g of protein, and 4g of fat per serving. This recipe serves 36. If you have , parmesan cheese, parsley, and a few other ingredients on hand, you can make it. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook and drain spinach. Melt butter in a medium saucepan over medium-high heat.

Ingredients you will need

Spinach

Butter

Equipment you will use

Sauce Pan

Add garlic; saut 1 minute or until tender. Stir in spinach and parsley; gradually add Pernod, next 4 ingredients, and, if desired, salt.

Ingredients you will need

Parsley

Spinach

Garlic

Pernod

Salt

Remove spinach mixture from heat, and add Parmesan cheese.

Ingredients you will need

Parmesan

Spinach

Scrub oyster shells, and open; discard tops. Loosen meat, but leave it in the bottom shell. Make a bed of rock salt in a 15- x 10-inch jellyroll pan, and arrange oysters on the rock salt. Top oysters generously with spinach mixture.

Ingredients you will need

Rock Salt

Oysters