Oysters Rockefeller

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Oysters Rockefeller

Total Time1 hour
Course: Appetizer
Servings: 18

Ingredients

  • 3 dozen fresh oysters in the shell washed
  • 1 medium onion finely chopped
  • 9 ounces (1 pkg) fresh spinach torn
  • 1/2 cup butter cubed
  • 1 cup Romano cheese grated
  • 1 Tablespoon lemon juice
  • 1/8 teaspoon pepper
  • 2 pounds kosher salt

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Scrub the onion with a clean vegetable brush under cold running water. Finely chop the onion; set aside.
  • If not cleaned, wash the spinach under cold running water.
  • Rinse and clean the oysters.
  • Shuck oysters, reserving bottom shell; set aside.
  • Wash the counter and utensils that touched the raw shellfish. Wash hands with soap and water after handling raw shellfish.
  • In a large skillet, saute the onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice, and pepper.
  • Spread kosher salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2 1/2 teaspoons spinach mixture.
  • Bake, uncovered, at 450°F until oysters are plump, 10-15 minutes. Cook until internal temperature reaches 145°F on a food thermometer.
  • Serve immediately.
Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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