Recipe courtesy of Amy Lizzio
Oysters Rockefeller
Getting reviews...
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1302
- Total Fat
- 112 g
- Saturated Fat
- 27 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 53 g
- Cholesterol
- 232 mg
- Sodium
- 1935 mg
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1302
- Total Fat
- 112 g
- Saturated Fat
- 27 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 53 g
- Cholesterol
- 232 mg
- Sodium
- 1935 mg
Ingredients
Directions
- Thaw the spinach in colander squeeze as much of the water out as possible. Mix spinach, Parmesan, and mayonnaise in a bowl until creamy.
- Texture should be thick, if you overdo the mayonnaise add more Parmesan. Split oysters in half and line on a cookie sheet or in a baking pan. Top each oyster with enough of the spinach mixture to cover. Cut bacon with kitchen scissors, large enough to drape over top of oyster.
- Bake in a preheated 350 degree F oven until bacon is crisp. Serve hot.
