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Oysters Wrapped In Spinach Recipe
|Unshucked oysters||2 Dozen|
|Spinach leaves||24 Large|
|Clam juice||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Hot sauce||1 Teaspoon|
|Lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 959 Calories from Fat 321
% Daily Value*
Total Fat 36 g55.1%
Saturated Fat 7.4 g37%
Trans Fat 0 g
Cholesterol 513.6 mg
Sodium 1553.7 mg64.7%
Total Carbohydrates 56 g18.6%
Dietary Fiber 1 g4.1%
Sugars 0.9 g
Protein 99 g197.5%
Vitamin A 114.3% Vitamin C 173.4%
Calcium 12.4% Iron 297.4%
*Based on a 2000 Calorie diet
Shuck oysters, reserving 1/4 cup oyster liquid and deep half of shells.
Bring water to a boil in a large Dutch oven.
Place spinach in a metal basket, and plunge basket into boiling water.
Cook 10 seconds, and remove immediately.
Quickly place spinach in ice-cold water to cover.
Let stand 1 minute,-drain well.
Carefully press spinach leaves between paper rowels to remove excess moisture.
Combine reserved 1/4 cup oyster liquid and clam juice in a medium saucepan.
Bring liquid to a boil; add oysters, and reduce heat.
Simmer 0 minutes or until edges of oysters begin to curl.
Drain, reserving liquid.
Place an oyster on each spinach leaf.
Sprinkle each evenly with pepper and hot sauce.
Fold rip of leaf over oyster, and fold in sides of leaf.
Roll up to make a near package.
Place each into a deep oyster shell half.
Arrange shells on a serving platter.
Place reserved cooking liquid in a small saucepan,- add lemon juice.
Bring mixture to a boil; cook mixture, uncovered, about 10 minutes or until reduced to 1/2 cup.
Remove from heat,- add margarine, and stir with a wire whisk until combined.
Pour mixture evenly over spinach-wrapped oysters in shells.
Sprinkle with lemon zest,