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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 8 |
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Rock salt steadies the oyster shells and keeps them from tipping over as they bake. Ingredients:
2 dozen fresh oysters rock salt |
1 teaspoon olive oil |
1/4 cup finely chopped onion |
1 (6-ounce) jar marinated quartered artichoke hearts, drained and finely chopped |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 1/4 teaspoons greek seasoning |
3 ounces 1/3-less-fat cream cheese, softened |
1/4 cup (1 ounce) freshly grated parmesan cheese |
Directions:
1. Bring water to a boil in a saucepan. Loosen oysters from shells; add oysters to boiling water. Simmer 3 to 5 minutes or until oysters are plump and opaque; drain. Return oysters to shells. Discard top shells, keeping oysters in the deeper bottom shells.
2. Sprinkle a thin layer of rock salt in a jelly roll pan. Arrange oysters in shells over rock salt; set aside.
3. Preheat broiler.
4. Heat oil in a skillet over medium heat. Add onion; cook 2 minutes, stirring often, until onion is soft. Add artichoke hearts and spinach; sauté 2 minutes. Stir in Greek seasoning and cream cheese.
5. Top each oyster with 1 heaping tablespoon of spinach mixture; sprinkle oysters evenly with Parmesan cheese. Broil oysters 4 minutes or until cheese melts.
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