Oysters Florentine

Course : Seafoods
Serves: 1
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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
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

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.


Nutritional Information:

18 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 8mg Sodium

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