Roasted Oysters with Prosciutto and Spinach
Yield: 6 servings (serving size: 3 oysters)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 59
- Calories from fat: 47%
- Fat: 3.1g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 1.3g
- Protein: 4.5g
- Carbohydrate: 3.8g
- Fiber: 0.8g
- Cholesterol: 13mg
- Iron: 3.4mg
- Sodium: 168mg
- Calcium: 48mg
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.
Roasted Oysters with Prosciutto and Spinach Recipe at a Glance
- COURSE: Appetizers
- CONVENIENCE: Entertaining, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Roast
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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