Oysters Florentine

Oxmoor House
6 servings.


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1 pound fresh spinach
Vegetable cooking spray
2 tablespoons minced shallots
1 clove garlic, minced
1/4 teaspoon pepper, divided
1/2 cup clam juice, divided
1 1/2 teaspoons cornstarch
1 1/2 teaspoons lemon juice
1 1/2 teaspoons minced garlic, divided
1/4 cup fine, dry breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon reduced-calorie margarine, melted
36 oysters on the half shell
1 (4-pound) package rock salt


Remove and discard stems from spinach. Wash leaves; pat dry. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add one-third of spinach; saute 1 minute or until wilted. Set aside. Repeat procedure twice. Chop spinach.

Coat skillet with cooking spray; place over medium-high heat until hot. Add shallots and 1 clove minced garlic; saute until tender. Stir in spinach and 1/8 teaspoon pepper.

Combine 1 tablespoon clam juice and cornstarch. Combine remaining clam juice, lemon juice, and 1/2 teaspoon garlic in a saucepan; bring to a boil. Reduce heat; simmer 1 minute. Stir in cornstarch mixture. Cook, stirring constantly, until mixture is thickened. Stir in remaining 1/8 teaspoon pepper. Combine breadcrumbs, cheese, melted margarine, and remaining 1 teaspoon garlic.

Scrape a knife between oysters and shells to free meat; set shells aside. Place oysters in a colander to drain.

Sprinkle rock salt in two 15- x 10- x 1-inch jellyroll pans; arrange reserved shells on salt. Place 1 oyster in each half shell. Top with spinach mixture; drizzle with sauce. Sprinkle with breadcrumb mixture. Broil 3 inches from heat (with electric oven door partially opened) 4 minutes.

Created date

August 2009

Nutritional Information

Calories 123
Caloriesfromfat 35 %
Fat 4.8 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 10.3 g
Carbohydrate 10.4 g
Fiber 0.0 g
Cholesterol 50 mg
Iron 0.0 mg
Sodium 309 mg
Calcium 0.0 mg