Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
36 Florida oysters, shucked, on the half shell
2 cups Florida spinach, cooked, drained and squeezed
1/4 cup Florida onion, chopped
2 fresh bay leaves
2 tablespoon Florida celery, chopped
1 teaspoon parsley, chopped
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1/3 cup butter
1/2 cup dry bread crumbs
1 tablespoon Florida lemon juice
- Arrange oysters in shells on rock salt in a baking dish.
- Preheat oven to 400°F (205°C).
- Process spinach, onion, bay leaves, celery, parsley and seasonings in a food processor until smooth. In a saucepan, cook spinach mixture in butter for 5 minutes. Add bread crumbs and lemon juice, mixing well.
- Spoon the spinach mixture on top of oysters and bake at 400°F (205°C) until oyster edges curl.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 203; Calories From Fat: 113; Cholesterol: 71mg; Total Carbs: 13g; Protein: 9g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.