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Oyster Rockefeller
Oyster Rockefeller

Oyster Rockefeller

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups torn fresh spinach
1/4 cup finely chopped onion
24 oysters in shells
3 Tbsp margarine or butter, melted
2 Tbsp snipped parsley
1 clove garlic, minced
Several drops bottled hot sauce
Dash pepper
1/4 cup fine dry seasoned bread crumbs
Dash white vinegar
Provolone cheese
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Let's Make It
1
In a saucepan cook spinach and onion in a small amount of boiling water for 2 to 3 minutes or till tender; remove excess water.
2
Thoroughly wash oysters and remove oysters from shell, discarding top shell and washing bottom shell. Place each oyster back on bottom shell.
3
Combine spinach mixture, 2 Tbsp. margarine or butter, parsley, garlic, hot pepper sauce and pepper. Spoon 1 tsp. spinach mixture on top each oyster.
4
Mix the bread crumbs and the remaining margarine or butter. Sprinkle over spinach-topped oysters. Sprinkle a dash white vinegar on top of each oyster and top with provolone cheese last.
5
Bake in a shallow baking pan at 425 deg. 10 to 12 minutes or till the oyster edges begin to curl.
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