oysters rockefeller

ingredients

12 oysters

12 oysters, shucked on the half shell
1/4 cup yellow onion, small dice
2 oz pancetta, finely chopped
3oz organicgirl baby spinach, rough chop
2 oz pancetta, finely chopped
1/4 cup italian style bread crumbs
1/3 cup grated pecorino cheese
1 tbsp lemon juice
1/4 cup evoo, divided
splash of white wine, optional

directions

1. preheat oven to 450.

2. add 1 1/2 tbsp evoo to pan over medium heat. sauté onions until translucent.

3. then add pancetta to onions. sauté together until both onion and pancetta begin to get golden brown. approximately 4-5 minutes.

4. add spinach to pan and let the spinach wilt and get coated with pan juices, 1-2 minutes. remove from heat and allow to cool in a small bowl.

5. add bread crumbs, pecorino, lemon juice and remaining evoo.

6. place oysters shell side down in a baking pan. evenly distribute the spinach mixture on top of each oyster. bake for 6 minutes.

7. serve with lemon wedges and hot sauce and enjoy!

nutrition

# of servings 6
calories: 216
total fat: 17g
cholesterol: 20mg
sodium: 341mg
total carbohydrate: 9g
total sugars: 0g
protein: 11.5g