Oysters Rockefeller from USA Weekend

Name: Oysters Rockefeller from USA Weekend
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 57 milliliters fat-free cream cheese; 1 Tbsp extra virgin olive oil; 59 milliliters fat-free half-and-half; 2 garlic cloves, crushed; 1 Dash ground nutmeg; 0 pints shelled oysters, drained, rinsed and patted dry; 25 milliliters grated Parmesan cheese; 6 servings Hot pepper sauce, to taste; 6 servings Salt and freshly ground pepper, to taste; 283 grams package frozen chopped spinach, thawed and squeezed very dry

Need a gluten free and pescatarian hor d'oeuvre? Oysters Rockefeller from USA Weekend could be an outstanding recipe to try. One portion of this dish contains about 5g of protein, 4g of fat, and a total of 74 calories. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper sauce, extra virgin olive oil, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. If you like this recipe, take a look at these similar recipes: Oysters Rockefeller, Oysters Rockefeller, and Oysters Rockefeller.

Instructions

Preheat oven to 400 degrees. In a small skillet, saute garlic in oil until soft; add spinach, cream cheese and half and half.

Ingredients you will need

Half And Half

Cream Cheese

Spinach

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Oven

Saute, stirring, until blended, about 5 minutes. Stir in salt, pepper and nutmeg.

Ingredients you will need

Nutmeg

Pepper

Salt

Spread spinach mixture over bottom of 10-inch pie plate or oven-proof dish. Top with oysters; sprinkle on cheese and hot sauce.

Ingredients you will need

Hot Sauce

Oysters

Spinach

Cheese

Spread

Equipment you will use

Oven

Bake for 15 minutes. If needed, briefly broil to brown.

Equipment you will use

Oven

Equipment

Frying Pan

Oven

Ingredients

Servings:

57milliliters

fat-free cream cheese 1Tbsp

extra virgin olive oil 59milliliters

fat-free half-and-half 2

garlic cloves, crushed 1Dash

ground nutmeg 0pints

shelled oysters, drained, rinsed and patted dry 25milliliters

grated Parmesan cheese 6servings

Hot pepper sauce, to taste 6servings

Salt and freshly ground pepper, to taste 283grams

package frozen chopped spinach, thawed and squeezed very dry

Recommended wine: Chardonnay, Riesling, Muscadet

Oysters works really well with Chardonnay, Riesling, and Muscadet. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.