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Roasted Oysters with Prosciutto and Spinach

Yield 6 servings (serving size: 3 oysters)

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.

  3. 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.