Oysters Rockefeller Recipe

1      Reviews by:    Geneva Franklin   Oysters Rockefeller Recipe purees cooked spinach, instant nonfat dry-milk solids, onion, garlic, salt, pepper, nutmeg and egg whites then layers spinach mixture, oysters, spinach mixture, Jarlsberg or Parmesan cheese before baking. Food Category:    Seafood Cuisine Origin:    Northeastern    Servings:2 Nutrition facts:288 calories8.2 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   12 Minutes Total Time:   32 Minutes

INGREDIENTS

• 1 pint oysters
• 2 pounds fresh spinach, washed and stems removed
• 1 cup instant nonfat dry-milk solids
• 2 tablespoons chopped onion
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon freshly ground nutmeg
• 2 egg whites
• 1/3 cup grated Jarlsberg or Parmesan cheese

DIRECTIONS

• Drain oysters; reserve liquor.
• Cook spinach in a covered saucepan with water clinging to leaves until tender (about 7 minutes); drain.
• Puree spinach with reserved liquor, the milk solids, onion, garlic, salt, pepper, nutmeg, and egg whites in a food processor or blender.
• Pour mixture into a saucepan; heat thoroughly. Layer half the spinach mixture into large shell dishes or ramekins. Top with oysters; spoon remaining spinach mixture over oyster. Sprinkle with cheese. Set on a cookie sheet.
• Bake at 400°F about 10 minutes, or until bubbly. Broil 1 to 2 minutes to brown tops. Serve immediately.

HOME