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Prep Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:4Yield:12 oystersJump to Nutrition Facts
Prep Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:4Yield:12 oysters
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:12 oysters
Yield:
12 oysters
Jump to Nutrition Facts
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Ingredients
12oysters, rinsed
1tablespoonextra-virgin olive oil
1tablespoonbutter
1clovegarlic, minced
1tablespoonfinely chopped seeded red jalapeño pepper
¼cupgrated Parmesan cheese
2tablespoonspanko breadcrumbs, preferably whole-wheat
⅛teaspoonground pepper
Lemon wedges for serving
DirectionsPreheat oven to 425 degrees F. Line a baking sheet with rock salt or balls of foil to cradle the oysters.To shuck oysters, place flat-side up and grip with a towel or gloved hand, leaving the hinged end exposed. Push the tip of an oyster knife between the top and bottom shells just adjacent to the hinge. Twist the knife until the top shell releases. (Keep the oyster level so the briny liquor stays inside the bottom shell.) Gently slide the knife along the inside of the upper shell, disconnecting the oyster from the shell; discard the top shells. Arrange the shucked oysters in their bottom shells on the prepared pan.Heat oil in a large skillet over medium-high heat. Add spinach and cook until wilted, about 1 minute. Transfer to a colander and press to remove excess water, then transfer to a clean cutting board and finely chop.Add butter and garlic to the pan. Cook over medium heat, stirring, until soft and fragrant, about 30 seconds. Add the spinach and jalapeño; stir to coat. Remove from heat.Combine Parmesan, panko and ground pepper in a small bowl. Spread a heaping teaspoon of the spinach mixture over each oyster. Sprinkle with about 1 teaspoon of the Parmesan mixture.Bake until the oysters are cooked and the tops are golden brown, 10 to 12 minutes. If desired, turn on the broiler for the last 2 minutes to brown the tops. Serve with lemon wedges.TipsEquipment: Rock salt or foil, oyster knifeOriginally appeared: EatingWell Magazine, January/February 2020
Directions
Preheat oven to 425 degrees F. Line a baking sheet with rock salt or balls of foil to cradle the oysters.To shuck oysters, place flat-side up and grip with a towel or gloved hand, leaving the hinged end exposed. Push the tip of an oyster knife between the top and bottom shells just adjacent to the hinge. Twist the knife until the top shell releases. (Keep the oyster level so the briny liquor stays inside the bottom shell.) Gently slide the knife along the inside of the upper shell, disconnecting the oyster from the shell; discard the top shells. Arrange the shucked oysters in their bottom shells on the prepared pan.Heat oil in a large skillet over medium-high heat. Add spinach and cook until wilted, about 1 minute. Transfer to a colander and press to remove excess water, then transfer to a clean cutting board and finely chop.Add butter and garlic to the pan. Cook over medium heat, stirring, until soft and fragrant, about 30 seconds. Add the spinach and jalapeño; stir to coat. Remove from heat.Combine Parmesan, panko and ground pepper in a small bowl. Spread a heaping teaspoon of the spinach mixture over each oyster. Sprinkle with about 1 teaspoon of the Parmesan mixture.Bake until the oysters are cooked and the tops are golden brown, 10 to 12 minutes. If desired, turn on the broiler for the last 2 minutes to brown the tops. Serve with lemon wedges.TipsEquipment: Rock salt or foil, oyster knife
Preheat oven to 425 degrees F. Line a baking sheet with rock salt or balls of foil to cradle the oysters.
To shuck oysters, place flat-side up and grip with a towel or gloved hand, leaving the hinged end exposed. Push the tip of an oyster knife between the top and bottom shells just adjacent to the hinge. Twist the knife until the top shell releases. (Keep the oyster level so the briny liquor stays inside the bottom shell.) Gently slide the knife along the inside of the upper shell, disconnecting the oyster from the shell; discard the top shells. Arrange the shucked oysters in their bottom shells on the prepared pan.
Heat oil in a large skillet over medium-high heat. Add spinach and cook until wilted, about 1 minute. Transfer to a colander and press to remove excess water, then transfer to a clean cutting board and finely chop.
Add butter and garlic to the pan. Cook over medium heat, stirring, until soft and fragrant, about 30 seconds. Add the spinach and jalapeño; stir to coat. Remove from heat.
Combine Parmesan, panko and ground pepper in a small bowl. Spread a heaping teaspoon of the spinach mixture over each oyster. Sprinkle with about 1 teaspoon of the Parmesan mixture.
Bake until the oysters are cooked and the tops are golden brown, 10 to 12 minutes. If desired, turn on the broiler for the last 2 minutes to brown the tops. Serve with lemon wedges.
Tips
Equipment: Rock salt or foil, oyster knife
Originally appeared: EatingWell Magazine, January/February 2020
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Nutrition Facts(per serving)122Calories8gFat7gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
