Oysters Rockefeller #SundaySupper
A classic traditional appetizer that has been adapted over the years. Initially said to be absent of spinach but has become the favorite to be included in this recipe.
Calories: 76kcal
Ingredients
- 1 garlic clove chopped
- 1 cup loosely packed spinach
- 1/4 cup green onion chopped
- 1/3 cup butter softened
- 1/4 cup panko crumbs
- 1 Tbsp. Ouzo
- 1 tsp. hot sauce
- Kosher salt
- 24 fresh oysters
- 1/4 cup Parmesan cheese grated
Instructions
- Add spinach, garlic and green onion to a food processor. Pulse until it is fine chopped. Move the mixture to a medium bowl.
- Mix together the butter, panko, Ouzo and hot sauce and process in the food processor until well mixed. Add the spinach mixture back in and pulse, until just blended. Season with salt and pepper. Can be made 8 hours ahead of time and refrigerated.
- When ready to bake, heat the oven to 450F with a rack set at the top level. Shuck the oysters and discard some of the liquor from the shell. Place the oysters on a salted baking sheet. Adding as much salt as necessary to aid in the shells to standup properly. Top each oyster with one heaping tsp. of the spinach mixture. Sprinkle with cheese. Bake until the oysters are lightly browned about 8 min.
Nutrition
Serving: 1 | Calories: 76kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 135mg