Easy Oysters Rockefeller

Serves 6 to 8
Time 45 min
Easy Oysters Rockefeller

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:

Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    1 1/3 cupssqueezed cooked spinach*
    1 1/2 teaspoonsunsalted butter
    3shallots, thinly slicedfinely chopped
    1 tablespoonall-purpose flour
    1/2 cupreduced-fat (2%) milk
    2 1/4 teaspoonschopped fresh tarragon or 3/4 teaspoon dried
    3/4 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1/8 teaspoongrated nutmeg
    24oysters, shucked, rounded shells and liquor (juices) reserved
    1/2 cupgrated Parmigiano Reggiano cheese

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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

6g

Saturated Fat

3g

Cholesterol

35mg

Sodium

440mg

Total Carbohydrate

9g

Dietary Fiber

1g

Total Sugars

2g

Protein

8g

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.