RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 641
| View Recipe |
|
|
| Recipe Name: |
Oysters Rockefeller |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
|
| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$2.23
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
Adapted by Robert D Frank
|
|
Ingredients:
24 Each oysters, farmed plus 24 half shells
1 to taste salt and pepper
|
Directions:
Preheat oven to 450.
Shuck oysters. Remove from shell, pat dry and return to shell.
Defrost spinach and squeeze out as much water as possible. Mix in onion and parsley with melted butter. Spread mixture over oysters, covering each completely.
Add a thin coating of bread crumbs and top each with a dot of butter. Sprinkle salt, pepper and paprika to taste on top of each.
Bake for 15 minutes. Serve immediately. |
|
|
|
| Nutrition per Serving: |
| Calories: |
232 |
Total Carbs: |
27.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
42.0 |
Fat: |
6.5 |
Protein: |
10.40 |
| Fiber: |
1.40 |
Sodium: |
497.75 |
|
|
|
