Oysters Florentine Recipe

Name: Oysters Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh spinach; Vegetable cooking spray; 2 tablespoons minced shallots; 1 clove garlic, minced; 1/4 teaspoon pepper, divided; 1/2 cup clam juice, divided; 1 1/2 teaspoons cornstarch; 1 1/2 teaspoons lemon juice; 1 1/2 teaspoons minced garlic, divided; 1/4 cup fine, dry breadcrumbs; 1/4 cup grated Parmesan cheese; 1 tablespoon reduced-calorie margarine, melted; 36 oysters on the half shell; 1 (4-pound) package rock salt

Servings: persons

1 pound fresh spinach
Vegetable cooking spray
2 tablespoons minced shallots
1 clove garlic, minced
1/4 teaspoon pepper, divided
1/2 cup clam juice, divided
1 1/2 teaspoons cornstarch
1 1/2 teaspoons lemon juice
1 1/2 teaspoons minced garlic, divided
1/4 cup fine, dry breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon reduced-calorie margarine, melted
36 oysters on the half shell
1 (4-pound) package rock salt

1
Remove and discard stems from spinach. Wash leaves; pat dry. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add one-third of spinach; saute 1 minute or until wilted. Set aside. Repeat procedure twice. Chop spinach.
2
Coat skillet with cooking spray; place over medium-high heat until hot. Add shallots and 1 clove minced garlic; saute until tender. Stir in spinach and 1/8 teaspoon pepper.
3
Combine 1 tablespoon clam juice and cornstarch. Combine remaining clam juice, lemon juice, and 1/2 teaspoon garlic in a saucepan; bring to a boil. Reduce heat; simmer 1 minute. Stir in cornstarch mixture. Cook, stirring constantly, until mixture is thickened. Stir in remaining 1/8 teaspoon pepper. Combine breadcrumbs, cheese, melted margarine, and remaining 1 teaspoon garlic.
4
Scrape a knife between oysters and shells to free meat; set shells aside. Place oysters in a colander to drain.
5
Sprinkle rock salt in two 15- x 10- x 1-inch jellyroll pans; arrange reserved shells on salt. Place 1 oyster in each half shell. Top with spinach mixture; drizzle with sauce. Sprinkle with breadcrumb mixture. Broil 3 inches from heat (with electric oven door partially opened) 4 minutes.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound fresh spinach, Vegetable cooking spray, 2 tablespoons minced shallots, 1 clove garlic, minced, and more.

Yes, Oysters Florentine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oysters Florentine

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