Oysters Florentine Recipe - Cooking Index
Oysters Florentine Recipe - Cooking Index
| 36 | Oysters (medium) | |
| 1/4 cup | Chopped onion | |
| 1 tablespoon | Chopped cooked bacon | |
| 1 tablespoon | Salt | |
| 1 tablespoon | Grated Parmesan cheese | |
| 2 cups | Cooked spinach | |
| 1/2 cup | Dry bread crumbs | |
| 1 tablespoon | Chopped parsley | |
| 6 tablespoons | Melted margarine or vegetable oil | |
| Opyional Ingredients | ||
| A few drops of lemon juice | ||
| Worcestershire sauce - to taste | ||
| Hot pepper sauce - to taste |
Preheat oven to 475 degrees. Shuck oysters as if to be served on the half shell.
Make Florentine mixture by combining spinach, onion, bread crumbs, bacon, parsley, salt and margarine thoroughly. Cover each oyster with Florentine mixture.
Place oysters in a shallow baking pan. Sprinkle 1 tablespoon of Parmesan cheese over the oysters. Bake about 10 minutes or until plump. May be browned under a broiler.
This recipe yields 6 servings.
Source:
New York Seafood Council at http://www.nyseafood.org
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