Oysters Rockefeller

Directions

1. 1
   Heat a medium nonstick saute pan over medium heat.
2. 2
   When the pan is hot, add the butter.
3. 3
   When butter has melted, add the onion and garlic to the pan.
4. 4
   Saute until the onion is translucent, about 4 minutes.
5. 5
   Add about 1/4 cup of the oyster liquor, the evaporated milk, and the spinach to the pan.
6. 6
   Raise the heat to high and boil the sauce until most of the liquid has evaporated, about 6 minutes.
7. 7
   Stir in the panko and 2 tablespoons of the cheese.
8. 8
   Season the spinach mixture with salt and pepper to taste.
9. 9
   Refrigerate the mixture until cold, about 1 hour.
10. 10
    Preheat the oven to 450 F.
11. 11
    Spread the coarse salt out in a large shallow baking dish.
12. 12
    Lay the oysters in the salt, nestling them in slightly so they are level and secure.
13. 13
    Divide the spinach mixture among the oysters, and sprinkle with the remaining 1 tablespoon cheese.
14. 14
    Bake until the oysters are golden and bubbling around the edges, 10 to 12 minutes.
15. 15
    Serve immediately.
16. 16
    Fat: 22g (before), 6g (after)
17. 17
    Calories: 325 (before), 127 (after)
18. 18
    Protein: 8g
19. 19
    Carbohydrates: 9g
20. 20
    Cholesterol: 40mg
21. 21
    Fiber: 1g
22. 22
    Sodium: 329mg