OYSTER FLORENTINE RECIPES

OYSTERS FLORENTINE RECIPE | MYRECIPES

Oysters Florentine Recipe | MyRecipes image

Provided by MyRecipes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 pound fresh spinach
Vegetable cooking spray
2 tablespoons minced shallots
1 clove garlic, minced
¼ teaspoon pepper, divided
½ cup clam juice, divided
1?½ teaspoons cornstarch
1?½ teaspoons lemon juice
1?½ teaspoons minced garlic, divided
¼ cup fine, dry breadcrumbs
¼ cup grated Parmesan cheese
1 tablespoon reduced-calorie margarine, melted
36 oysters on the half shell
1 (4-pound) package rock salt

Steps:

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.
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.
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.
Scrape a knife between oysters and shells to free meat; set shells aside. Place oysters in a colander to drain.
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.

Nutrition Facts : Calories 123 calories, CarbohydrateContent 10.4 g, CholesterolContent 50 mg, FatContent 4.8 g, ProteinContent 10.3 g, SaturatedFatContent 1.4 g, SodiumContent 309 mg

OYSTERS ROCKEFELLER RECIPE | TYLER FLORENCE | FOOD NETWORK

Oysters Rockefeller Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories appetizer

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings as an appetizer

Number Of Ingredients 19

Ingredients

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced

Steps:

For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

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