Oysters Rockefeller

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

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 and salt and pepper.

Top each oyster with the spinach mix. Bake at 350°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

Makes 12 servings

Per serving: 64 calories; 3g total fat; 1g saturated fat; 29mg cholesterol; 101mg sodium; 4g total carbohydrates; 6g protein;

Allergy Warning: Contains MilkContains Shellfish

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