Ingredients:

• 1 Tbsp unsalted butter
• 3 Tbsp Appennino Parmigiano-Reggiano
• 1/2 medium white onion, 1/4-inch dice
• Salt and freshly ground pepper
• 10 oz spinach, cleaned and trimmed
• 12 oysters on the half shell
• 1 Tbsp Pernod, optional

Directions:

In a large sauté pan, melt the butter, add the onion, and cook over medium heat until transparent. Add spinach and cook until the spinach has wilted. Add Pernod, if desired, and remove from heat. Cool 10 minutes. Sprinkle with Parmigiano-Reggiano cheese, and salt and pepper to taste. Top each oyster with the spinach mix. Bake at 350º F for 6 to 8 minutes. If desired, top with Hollandaise sauce or bread crumbs, and broil until tops are golden brown.

Makes 12 oysters Rockefeller

Per oyster: 64 calories (37% calories from fat); 3g total fat; 1g saturated fat; 29mg cholesterol; 101mg sodium; 4g total carbohydrates; 6g protein