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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound fresh spinach |
vegetable cooking spray |
2 tablespoons minced shallots |
1 clove garlic, minced |
1/4 teaspoon pepper, divided |
1/2 cup clam juice, divided |
1 1/2 teaspoons cornstarch |
1 1/2 teaspoons lemon juice |
1 1/2 teaspoons minced garlic, divided |
1/4 cup fine, dry breadcrumbs |
1/4 cup grated parmesan cheese |
1 tablespoon reduced-calorie margarine, melted |
36 oysters on the half shell |
1 (4-pound) package rock salt |
Directions:
1. Remove and discard stems from spinach. Wash leaves; pat dry. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add one-third of spinach; saute 1 minute or until wilted. Set aside. Repeat procedure twice. Chop spinach.
2. Coat skillet with cooking spray; place over medium-high heat until hot. Add shallots and 1 clove minced garlic; saute until tender. Stir in spinach and 1/8 teaspoon pepper.
3. Combine 1 tablespoon clam juice and cornstarch. Combine remaining clam juice, lemon juice, and 1/2 teaspoon garlic in a saucepan; bring to a boil. Reduce heat; simmer 1 minute. Stir in cornstarch mixture. Cook, stirring constantly, until mixture is thickened. Stir in remaining 1/8 teaspoon pepper. Combine breadcrumbs, cheese, melted margarine, and remaining 1 teaspoon garlic.
4. Scrape a knife between oysters and shells to free meat; set shells aside. Place oysters in a colander to drain.
5. Sprinkle rock salt in two 15- x 10- x 1-inch jellyroll pans; arrange reserved shells on salt. Place 1 oyster in each half shell. Top with spinach mixture; drizzle with sauce. Sprinkle with breadcrumb mixture. Broil 3 inches from heat (with electric oven door partially opened) 4 minutes.
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