This delicious oyster dish is huge on flavor but lower in added fat than most versions. You can make the spinach sauce up to 3 days ahead, so you can assemble and cook everything in just 20 minutes.
Special Diets:
Ingredients
Method
Chop spinach well and set aside.
Melt butter in a large skillet over medium heat.
Add shallots and cook, stirring frequently, until soft, about 4 minutes.
Stir in flour and cook for 1 minute. Slowly add milk, stirring constantly.
Stir in tarragon, salt, pepper, nutmeg and spinach and cook for 1 minute.
Remove from heat and let cool.
Sauce can be made up to 3 days ahead and refrigerated
Preheat the broiler.
Cover the bottom of a baking sheet with dried beans or rock salt.
Carefully nestle rounded side of oyster shells in beans and place 1 oyster into each.
If you have oyster liquor (juices) left over, let any grit settle to bottom and spoon liquor into spinach sauce.
Stir sauce and spoon a generous 1 tablespoon onto each oyster.
Sprinkle with cheese.
Broil until tops are browned and sauce is heated through, about 4 minutes. Serve warm.
*Steamed from about 1 pound fresh, or a little less than a 16-ounce bag frozen chopped spinach cooked according to package directions.
Nutritional Info
Serving Size
Calories
110
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.