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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Ingredients:
2 1/2 pounds fresh steamed spinach, drained |
1 medium onion, minced |
1 cup grated parmesan |
1/2 teaspoon cayenne pepper |
1/2 teaspoon black pepper |
1/4 cup white wine |
4 tablespoons (1/2 stick) butter, melted |
2 dozen fresh raw oysters |
6 large slices ripe red tomato, quartered |
6 large slices provolone cheese, quartered |
Directions:
1. Preheat the oven to 400 degrees F.
2. In a small bowl combine the spinach, onion, Parmesan, cayenne pepper, black pepper, white wine and melted butter. Shuck oysters and leave them on the half shell. Top with a heaping tablespoon of the spinach mixture and arrange them on a baking sheet. Bake for approximately 10 minutes. Remove from oven and top then with a slice of tomato and cheese. Return to the oven and bake until the cheese melts.
3. Transfer the oysters to a serving platter and serve with a wedge of lemon and a good hot sauce. Enjoy!
4. Cook's Note: The hardest part of this recipe is to find fresh oysters and shuck them.
5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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