“Uptown” Oysters Rockefeller

Rock Salt – FREE
36 Medium Oysters, Shucked With Shells Reserved – 300
1 Cup Sweet Onion, Chopped - FREE
1/2 Cup Parsley, Chopped – FREE
1 1/2 Cups Spinach, Chopped - FREE
1/4 Cup Flour - 100
6 Tablespoons Butter, Melted - 600
1/2 Cup Oyster Water - FREE
3-4 Garlic Cloves, Minced - FREE
1/2 Teaspoon Salt - FREE
24 Anchovies, Drained and Minced – 100
1/4 Cup Parmesan Cheese, Shredded - 100

1. Preheat oven to 400 degrees. 
2. Place rock salt on a baking sheet with reserved oyster shells on top. 
3. Place onion, parsley and spinach in a food processor, process lightly.  Set aside.
4.  Melt butter in a medium pot, stir in flour and cook on medium low for 5 minutes, but do not brown. 
5. Add oyster water, garlic, salt, anchovies, parsley and spinach.  Bring to a boil, reduce heat, cover and simmer for 15-20 minutes or until thickened. 
6. Fill each oyster shell with one oyster.  Cover each oyster with sauce preferably using a pastry bag. 
7. Sprinkle with cheese.  Bake 4-7 minutes or until oyster edges begin to curl.

Makes three 300 calorie servings.