Florida Oysters Rockefeller
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
36 oysters, shucked, on the half shell
2 cups spinach, cooked, drained and squeezed
1/2 cup crispy bacon, crumbled
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 bell pepper, seeded and finely chopped
2 tablespoons fresh parsley, chopped fine
1/4 tablespoon hot pepper sauce
1/2 cup panko bread crumbs
1 lemon, juiced
4 lemons, quartered for garnish
Sea salt and fresh ground pepper to taste
- Preheat oven on high broil.
- In a medium-sized mixing bowl, combine spinach, bacon, mozzarella, Parmesan cheese, bell pepper, parsley, hot sauce, bread crumbs and lemon juice. Stir ingredients to combine. Taste spinach mixture and adjust seasoning with salt and pepper.
- Place 1 tablespoon or so of the spinach mixture on top of each half shell oyster. Place all stuffed oysters on a cookie sheet. Put the cookie sheet in the middle rack of the oven.
- Carefully watch the oysters under the broiler, and let them cook for several minutes until the oyster edges curl and the top of the stuffing is golden brown and bubbly. Serve oysters over a bed of ice cream salt with lemon wedges.
Makes 6 servings.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.