Oysters Florentine |
Course : Seafoods
Serves: 1 |
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Ingredients:
1 pint oysters |
1 tablespoons butter |
1 package spinach -- drained and defrosted frozen chopped |
1 recipe mornay sauce -- (follows) |
1 Cup fresh-grated parmesan cheese |
---MORNAY SAUCE--- |
1 cup any basic white sauce |
1/4 cup fresh grated parmesan -- or romano cheese |
1 dash worcestershire sauce |
1 tablespoon dry sherry |
1 teaspoon salt and pepper -- to taste |
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Preparation / Directions:
Shuck fresh oysters. Butter the shells and place 1 tbsp. spinach in each. Add a little melted butter to each mound of spinach and press one oyster into the mound. Top the oyster with the Mornay Sauce and sprinkle with a bit of Parmesan cheese. Broil until bubbling and hot.
MORNAY SAUCE Stir the Parmesan or Romano cheese into the white sauce. Add a little worcestershire sauce and dry sherry, and additional salt and pepper if needed.
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Nutritional Information:
18 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 8mg Sodium |
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