Greek Oysters

Oxmoor House
Rock salt steadies the oyster shells and keeps them from tipping over as they bake.

Yield:

8 servings (serving size: 3 oysters)

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 91
Fat 5.7 g
Satfat 2.5 g
Protein 5.5 g
Carbohydrate 6.0 g
Cholesterol 22 mg
Iron 3.1 mg
Sodium 264 mg
Caloriesfromfat 56 %
Fiber 1.6 g
Calcium 108 mg

Ingredients

2 dozen fresh oysters Rock salt
1 teaspoon olive oil
1/4 cup finely chopped onion
1 (6-ounce) jar marinated quartered artichoke hearts, drained and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 1/4 teaspoons Greek seasoning
3 ounces 1/3-less-fat cream cheese, softened
1/4 cup (1 ounce) freshly grated Parmesan cheese

Preparation

Bring water to a boil in a saucepan. Loosen oysters from shells; add oysters to boiling water. Simmer 3 to 5 minutes or until oysters are plump and opaque; drain. Return oysters to shells. Discard top shells, keeping oysters in the deeper bottom shells.

Sprinkle a thin layer of rock salt in a jelly roll pan. Arrange oysters in shells over rock salt; set aside.

Preheat broiler.

Heat oil in a skillet over medium heat. Add onion; cook 2 minutes, stirring often, until onion is soft. Add artichoke hearts and spinach; sauté 2 minutes. Stir in Greek seasoning and cream cheese.

Top each oyster with 1 heaping tablespoon of spinach mixture; sprinkle oysters evenly with Parmesan cheese. Broil oysters 4 minutes or until cheese melts.

Note:

Oxmoor House Healthy Eating Collection

January 2003