Oysters Florentine

Serves: 6
Total Calories: 104
Prep time:
Cook time:
Total time:


2 dozens oysters, shucked
1/2 cup finely chopped cooked spinach
2 tablespoons finely chopped onions
1 clove garlic, mashed
2 tablespoons heavy cream
1 egg yolk
6 tablespoons dry bread crumbs (Italian bread crumbs preferred)
1 teaspoon salt
freshly ground black pepper
3 tablespoons butter
1 egg


Drain the oysters and save the liquor. Chop 12 of the oysters. Set all oysters aside. Sauté onion and garlic in 1 tablespoon of butter for 5 minutes. Add chopped oysters, spinach, cream, salt, and pepper. Cook over low heat for 5 minutes, stirring constantly. Remove from heat and add combined egg and egg yolk, stirring briskly. Simmer the whole oysters in 1 cup of oyster liquor until the edges are curled. Drain the oysters and put 2 each in 6 scallop shells. Cover with oyster/spinach mixture. Sprinkle with bread crumbs and dot with remaining 2 tablespoons of butter. Bake in hot oven (450°F) for 15 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 104
Calories from Fat: 75

This Oysters Florentine recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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