- 36 large oysters
- 10 oz. package frozen spinach thawed, chopped
- 1 1/4 cups sour cream or plain Greek yogurt
- 2 cloves garlic crushed
- 1 tsp Pernod
- salt & pepper to taste
- 1/2 cup Parmesan cheese finely shredded
- 1/2 cup panko or soft bread crumbs
- Italian parsley optional for garnish after broiling
- Prepare a bed of crumpled aluminum foil or rock salt on a rimmed baking sheet for the oysters to nest in so they won't tip over as they roast.
- Remove oysters from their shells and reserve oysters and their liquid. Place 36 oyster shells (cup sides) on prepared baking sheet.
- Place thawed spinach in a sieve and press out as much liquid as possible.
- In a bowl, mix together spinach, sour cream, garlic, Pernod, salt and pepper.
- Place about 1 tsp of spinach mixture in each shell. Place one reserved oyster on top of the spinach mixture in each shell.
- Spoon remaining spinach mixture over oysters. Preheat broiler.
- In a bowl mix together breadcrumbs and cheese. Sprinkle evenly over oysters
- Broil until cheese is melted and breadcrumbs are golden. Garnish with Italian parsley, if desired.
Don't discard the oyster liquor! It can be frozen to use in soups, Creole sauce or any dish calling for fish stock. Photo Credit: Sydney Oland
Calories: 193kcal | Carbohydrates: 17g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 377mg | Potassium: 1157mg | Fiber: 9g | Sugar: 3g | Vitamin A: 37244IU | Vitamin C: 18mg | Calcium: 519mg | Iron: 6mg
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