Oysters RockAfeller
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 490
- Total Fat
- 28
- Saturated Fat
- 15
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 32
- Cholesterol
- 175
- Sodium
- 754
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
2 dozen oysters
1 cup/250ml 35-percent cream
1 teaspoon/5ml Dijon mustard
1 cup/250ml grated Parmigiano-Reggiano
4 cups fresh spinach (1 liter), stemmed
1 cup/250ml breadcrumbs
Directions
- Shuck the oysters, reserving the liquid. Place the oysters and liquid in a saucepan. Reserve the deeper half of each oyster shell. Cook the oysters over medium heat for about 30 seconds, just to give them some firmness. With a slotted spoon, remove the oysters to a bowl and set aside. Add the cream to the oyster liquid in the pan and cook for 10 minutes to reduce. Add the mustard and half the cheese. Set aside.
- In another saucepan over low heat, cook the spinach with 1 tablespoon (15 ml) water until wilted. Strain the excess spinach water into the cream mixture and set the spinach aside. Mix the remaining 1/2 cup cheese and the breadcrumbs in a bowl and season with salt and pepper.
- Heat the broiler. Arrange the oyster half-shells in a casserole dish filled with seaweed or large rock salt. Place each oyster in a shell and add a bit of the cream mixture and some spinach. Top with the breadcrumb mixture. Broil until the cheese melts and the tops are lightly browned, about 1 minute.