Oysters Rockefeller Recipe
Ingredients
| 1 10-ounce package frozen chopped spinach | ||
| Butter/Margarine | 3 Tablespoon | |
| Instant minced onion | 1 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Ground red pepper | 1/8 Teaspoon | |
| Bread crumbs | 1/4 Cup (16 tbs), dried | |
| 18 large or 24 small oysters on the half shell | ||
| Bacon slices | 2 , diced | |
| Grated Parmesan cheese | ||
| Lemon wedges for garnish | ||
Directions
1. Remove frozen spinach from package. With serrated knife, cut spinach crosswise in half; wrap half of frozen spinach tightly with freezer-weight plastic wrap or foil; return to freezer to use another day.
2. Preheat oven to 425°F. Prepare spinach topping: In 1-quart saucepan over medium heat, melt butter or margarine; add remaining frozen spinach, onion, parsley, and ground red pepper; cover and cook, stirring occasionally, until spinach is heated. Stir in bread crumbs.
3. Place oysters in baking pan and spoon on spinach mixture. Sprinkle with bacon and Parmesan cheese. Bake 10 minutes or until bacon is crisp. Garnish with lemon wedges.
2. Preheat oven to 425°F. Prepare spinach topping: In 1-quart saucepan over medium heat, melt butter or margarine; add remaining frozen spinach, onion, parsley, and ground red pepper; cover and cook, stirring occasionally, until spinach is heated. Stir in bread crumbs.
3. Place oysters in baking pan and spoon on spinach mixture. Sprinkle with bacon and Parmesan cheese. Bake 10 minutes or until bacon is crisp. Garnish with lemon wedges.
Chef
