** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. With knife, remove oysters from shells; drain oysters.
3. Wash shells.
4. Place each oyster in deep half of shell.
5. Melt 1 tablespoon butter in custard cup at High for 30 seconds.
6. Stir in parsley and onion; spoon over oysters.
7. Sprinkle with salt, pepper and paprika.
8. Top each with 2 teaspoons spinach.
9. Dot each with 1 teaspoon of remaining butter.
10. Arrange shells on bed of rock salt, around edge of 13 x 9 x 2-inch baking dish.
11. Cook, covered at Medium-High (7) for 5 to 6 minutes or until done, giving dish a half turn once.
12. Sprinkle with bread crumbs.
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Dietary Notes:
This recipe is high in Vitamin A with 25% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Butter, Onion allergies.
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