Oysters Florentine Recipe

1. 1

   Adjust rack to 6 inches below broiler element and preheat broiler to high.

2. 2

   Heat butter in a large non stick skillet over medium high heat, when butter has melted add shallots and cook, stirring occasionally, until soft, about 4 minutes. Add white wine and baby spinach and cover with a lid. Let steam until spinach has wilted, about 4 minutes, then remove lid and stir until all liquid has evaporated, about 4 minutes longer

3. 3

   Add cream and parmesan cheese to the spinach mixture, remove from heat and allow to cool. Season to taste with salt and pepper.

4. 4

   Divide spinach mixture between shucked oysters (about 1 tablespoon per oyster) then top with breadcrumbs (about 1/2 teaspoon per oyster). Place oysters on roasting pan or sheet pan and place in preheated oven until breadcrumbs are brown, about 6 minutes. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.