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Grilled Rockefeller Oysters

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.

15 mins 45 mins

Nutrition Facts

Amount per Serving

Calories: 183

Total Fat: 10 g

Saturated Fat: 2 g

Cholesterol: 58 mg

Sodium: 178 mg

Total Carbohydrate: 9 g

Dietary Fiber: 2 g

Protein: 13 g

Good For

Eye Health Arthritis Celiac Disease Hair Skin

Take Note

Contains Shellfish

Contains Wheat/Gluten

Contains Dairy

INGREDIENTS

2 tablespoon oil, olive
2 tablespoon flour, all-purpose
1/4 cup(s) water
1 large lemon, zest and juice of
2 cup(s) spinach, wilted and chopped
1/2 cup(s) basil, fresh, chopped
3 clove(s) garlic, minced
1/8 teaspoon hot sauce
1 pinch salt, Kosher
pepper, black ground
24 large oysters, with juice, tightly closed, fresh, in shell
2 tablespoon cheese, Parmesan, grated
1/4 cup(s) water

PREPARATION

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

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