Baked Oysters Florentine

Baked Oysters Florentine
Photo by Howard L. Puckett


  • ¼ teaspoon salt (optional)
  • ¼ teaspoon hot sauce
  • Rock salt
  • 1 cup fine dry breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • ½ cup chopped fresh parsley
  • 1 ½ garlic cloves, minced
  • + 6 more ingredients
    • 1 tablespoon Pernod
    • 1 (10-ounce) package frozen chopped spinach
    • 1 cup grated Parmesan cheese
    • ½ cup butter
    • 36 fresh oysters (in the shell)
    • ¼ teaspoon coarsely ground pepper

Cook and drain spinach. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute or until tender. Stir in spinach and parsley; gradually add Pernod, next 4 ingredients, and, if desired, salt. Remove spinach mixture from heat, and add Parmesan cheese. Scrub oyster shells,...

View full recipe at My Recipes


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