Directions:
- Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
- Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
- Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1553.51 Kcal (6504 kJ) | ||
| Calories from fat | 492.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.68g | 84% | |
|---|---|---|---|
| Cholesterol | 754.53mg | 252% | |
| Sodium | 3269.24mg | 136% | |
| Potassium | 2851.5mg | 61% | |
| Total Carbs | 50.67g | 17% | |
| Sugars | 28.34g | 113% | |
| Dietary Fiber | 5.6g | 22% | |
| Protein | 210.63g | 421% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 54.5mg | 303% | |
| Calcium | 126.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 155.56 Kcal (651 kJ) | ||
| Calories from fat | 49.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.47g | 84% | |
|---|---|---|---|
| Cholesterol | 75.55mg | 252% | |
| Sodium | 327.36mg | 136% | |
| Potassium | 285.53mg | 61% | |
| Total Carbs | 5.07g | 17% | |
| Sugars | 2.84g | 113% | |
| Dietary Fiber | 0.56g | 22% | |
| Protein | 21.09g | 421% | |
| Vitamin C | 0.3mg | 6% | |
| Iron | 5.5mg | 303% | |
| Calcium | 12.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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