RecipeGrilled Rockefeller Oysters
- Calories: 183
- Protein: 13g
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 58mg
- Total Carbohydrate: 9g
- Dietary Fiber: 2g
- Sodium: 178mg
Contains Shellfish
Contains Wheat/Gluten
Contains Dairy
When it comes to oysters, people either love them or hate them. My own household is divided. If you’re a lover, you’re in luck. Pacific oysters provide omega-3 fats, which have been shown to reduce inflammation in people who suffer with swollen joints.
- Prep time
- Total Time
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1/4 cup water
- juice and zest of 1 large lemon
- 2 cups spinach, chopped
- 1/2 cup fresh basil, chopped
- 3 cloves garlic, minced
- 1/8 teaspoon hot sauce
- 1 pinch Kosher salt
- ground black pepper, to taste
- 24 fresh in-shell oysters
- 2 tablespoons grated Parmesan cheese
In a small skillet, heat the oil over medium heat. Add the flour and cook 3-4 minutes, stirring continuously until a thick, smooth paste forms. Remove from the heat and add the water, lemon zest and juice, spinach, basil, garlic, and hot sauce. Whisk quickly until a thick sauce forms. Season with salt and pepper to taste.
Preheat a grill or an oven to 400° F. Shuck the oysters, reserving the shells. Arrange the oysters in the deepest reserved half-shells, one oyster per shell. Top with a spoonful of the spinach mixture and sprinkle with the Parmesan.
If grilling, set the half-shells on the grill, filling-side up. Cover loosely with a sheet of aluminum foil, and grill 8-10 minutes, until oysters are no longer translucent but still tender. If baking, place the half-shells on a baking sheet covered with aluminum foil, and bake 8-10 minutes, until the oysters are cooked inside and the filling begins to brown and the oysters are no longer translucent but still tender. Serve immediately.
Serving Size: 6 oysters
