Oysters with Spinach and Lemon Sauce
Delight your taste buds with these elegant Oysters with Spinach and Lemon Sauce, a show-stopping appetizer perfect for special occasions or luxurious evenings at home. Fresh, briny oysters are nestled in their shells atop a creamy garlic and spinach base, then crowned with a savory Parmesan-panko topping for a delightful crunch. Baked to golden perfection, they're finished with a drizzle of buttery lemon sauce, adding a bright, zesty touch to each bite. With simple yet gourmet ingredients like baby spinach, heavy cream, and lemon zest, this recipe strikes the perfect balance between indulgence and freshness. Ready in just 30 minutes, these decadent baked oysters make a stunning addition to any seafood lover’s table.
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Recipe Information
Ingredients
- 12 pieces fresh oysters
- 2 cups baby spinach leaves
- 3 tablespoons butter
- 2 cloves garlic, minced
- 0.5 cups heavy cream
- 2 tablespoons lemon juice
- 0.25 cups grated Parmesan cheese
- 0.25 cups panko breadcrumbs
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon lemon zest
- 0.5 teaspoons hot sauce (optional)
Instructions
Preheat your oven to 450°F (230°C) and prepare a baking sheet by lining it with aluminum foil.
Shuck the oysters carefully, reserving the deeper half of the shell for the final dish. Discard the top shell. Set the oysters aside on a separate plate.
Clean the spinach leaves thoroughly and roughly chop them.
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach to the skillet, cooking for 2-3 minutes until wilted.
Pour in the heavy cream, stirring to combine, and cook for an additional 2 minutes until slightly thickened. Season the mixture with salt and black pepper.
Spoon a small amount of the spinach mixture into each oyster shell, spreading it to form an even base.
Nestle one raw oyster on top of the spinach mixture in each shell.
Prepare the topping by mixing the grated Parmesan cheese, panko breadcrumbs, lemon zest, and olive oil in a small bowl. Sprinkle the mixture evenly over each oyster.
Place the oysters on the prepared baking sheet and bake for 8-10 minutes, or until the topping is golden and crispy.
While the oysters bake, in a small saucepan, melt the remaining 1 tablespoon of butter and stir in the lemon juice. If desired, add a few drops of hot sauce for a hint of heat.
Drizzle the lemon sauce over the baked oysters as soon as they come out of the oven.
Serve the oysters immediately while hot, with additional lemon wedges on the side for garnish.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 303 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
