Baked Oysters Florentine

Coastal Living
Baked Oysters FlorentineRecipe
Howard L. Puckett

Makes 36 oysters


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1 (10-ounce) package frozen chopped spinach
1/2 cup butter
1 1/2 garlic cloves, minced
1/2 cup chopped fresh parsley
1 tablespoon Pernod
1 tablespoon Worcestershire sauce
1 cup fine dry breadcrumbs
1/4 teaspoon coarsely ground pepper
1/4 teaspoon hot sauce
1/4 teaspoon salt (optional)
1 cup grated Parmesan cheese
36 fresh oysters (in the shell)
Rock salt


Cook and drain spinach. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute or until tender. Stir in spinach and parsley; gradually add Pernod, next 4 ingredients, and, if desired, salt. Remove spinach mixture from heat, and add Parmesan cheese.

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. Bake at 450° for 10 minutes.

Alternate cooking method: Oysters may be cooked directly on a grill, covered, for 6 to 8 minutes.

Created date

March 2004