BAKED PARMESAN OYSTER WITH BACON
Tips on how to open (shuck) oysters: 1.Scrub the oysters under running water to clean shells. 2.Place oyster, flat side up, on a board and press onto end opposite hinge using a cloth to protect hand. 3.Insert tip of oyster knife next to hinge, push firmly against hinge and pry the shells apart, sliding the knife against the inside of the top shell to sever the muscle holding the shell together. 4.Discard top shell, rinse oyster in bottom shell lightly in a bowl of cold water to remove shell fragments and grit. 5.With oyster knife, loosen oyster from bottom shell and turn it over for good presentation
Provided by Timothy H.
Categories < 60 Mins
Time 32m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1.Line a shallow baking pan with heavy aluminum foil and spread enough sea salt to cover the bottom of the pan.
- 2.Scrub the oysters. Open the oysters carefully and leave them on the half shell. Set them in the baking pan.
- 3.Boil 2 cups of water and dissolve the chicken bullion. Add the spinach and onions and cook for 2-3 minutes. Drain the liquid, chop the spinach (not too fine) and return the spinach back into the saucepan.
- 4.Add the remaining ingredients and heat thoroughly. Place a generous amount of the spinach stuffing and one piece of bacon on top of each oyster.
- 5.Bake for 12-15 minutes at 400°F.
Nutrition Facts : Calories 482.7, Fat 27.8, SaturatedFat 9.4, Cholesterol 186.8, Sodium 970.7, Carbohydrate 18.8, Fiber 1.5, Sugar 0.7, Protein 38
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