Roasted Oysters with Prosciutto and Spinach

recipe

Yield:

6 servings (serving size: 3 oysters)

Recipe from

Cooking Light

Nutritional Information

Calories 59
Caloriesfromfat 47 %
Fat 3.1 g
Satfat 0.5 g
Monofat 0.8 g
Polyfat 1.3 g
Protein 4.5 g
Carbohydrate 3.8 g
Fiber 0.8 g
Cholesterol 13 mg
Iron 3.4 mg
Sodium 168 mg
Calcium 48 mg

Ingredients

1 (6-ounce) package fresh baby spinach
1 ounce finely chopped prosciutto
1/4 teaspoon freshly ground black pepper
18 shucked oysters
2 tablespoons pine nuts, toasted

Preparation

Preheat oven to 450°.

Heat a large nonstick skillet over medium heat. Add spinach to pan; cook 3 minutes or until spinach is wilted, stirring occasionally. Add prosciutto to pan; sauté 1 minute or until crisp. Stir in pepper. Remove from heat; cool.

Arrange oysters in a single layer in a broiler pan; spoon about 1 tablespoon spinach mixture onto each oyster. Sprinkle oysters evenly with pine nuts. Bake at 450° for 5 minutes or until oysters are opaque. Serve immediately.

Note:

Cynthia Nims,

Cooking Light

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note