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Greek Spinach-Topped Oysters
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- #38648
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
24 fresh oysters
rock salt
1 teaspoon olive oil
1/4 cup finely chopped onion
1 jar (6 ounce size) marinated quartered artichoke hearts, drained and finely chopped
1 package (10 ounce size) frozen chopped spinach, thawed, drained, and squeezed dry
1 1/4 teaspoon Greek seasoning
3 ounces 1/3-less-fat cream cheese, softened
1/4 cup freshly grated Parmesan cheese
directions
Bring water to a boil in a saucepan. Loosen oysters from shells; add oysters to boiling water. Simmer 3 to 5 minutes or until oysters are plump and opaque; drain. Return oysters to shells. Discard top shells, keeping oysters in the deeper bottom shells.
Sprinkle a thin layer of rock salt. In a jelly roll pan. Arrange oysters in shells over rock salt; set aside.
Preheat broiler.
Heat oil in a skillet over medium heat. Add onion; cook 2 minutes, stirring often, until onion is soft. Add artichoke hearts and spinach; saute 2 minutes. Stir in Greek seasoning and cream cheese.
Top each oyster with 1 heaping tablespoon of spinach mixture; sprinkle oysters evenly with Parmesan cheese. Broil oysters 4 minutes or until cheese melts.
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