Recipe courtesy of Lynn Crawford
Baked Oysters "Lynnafellar"
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 212
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 13
- Cholesterol
- 86
- Sodium
- 359
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
2 strips bacon, finely diced
1 small leek, white part only, finely diced
2 cups spinach
1/2 cup heavy cream
Salt and freshly ground black pepper
6 oysters, shucked
6 oyster shells, cleaned
2 tablespoons grated Parmesan
Directions
- Preheat the oven to 350 degrees F.
- In a skillet over medium-high heat, render the bacon until crisp and golden brown. Add the leeks and cook until soft. Add the spinach and cream and cook until the cream thickens. Season with salt and pepper.
- Place 1 oyster on each shell. Top with a spoonful of the creamed spinach. Place the oysters onto a baking sheet and top each oyster with Parmesan. Bake for 5 minutes.