Roasted Oysters with Prosciutto and Spinach

Roasted Oysters with Prosciutto and Spinach

Cooking Light NOVEMBER 2006

  • Yield: 6 servings (serving size: 3 oysters)


  • 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


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.

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

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Roasted Oysters with Prosciutto and Spinach Recipe