Oysters Florentine Recipe
Freshly shucked oysters lightly baked with spinach, garlic, bread crumbs, Pernod & Parmesan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters Florentine Ingredients
Method
Oysters Florentine Directions
- 1
Prepare the Oysters
Preheat your oven to 375°F (190°C). Carefully shuck the oysters and place them on a baking sheet, reserving half of the shell for each oyster.
- 2
Sauté Spinach and Garlic
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and cook until wilted. Season with salt and black pepper.
- 3
Mix Filling
In a bowl, combine the sautéed spinach and garlic, bread crumbs, Pernod, and half of the Parmesan cheese. Mix well.
- 4
Top the Oysters
Spoon the spinach mixture onto each oyster, then sprinkle the remaining Parmesan cheese on top.
- 5
Bake
Bake the oysters in the preheated oven for about 10-12 minutes, or until the topping is golden and bubbly.
- 6
Serve
Remove from the oven and let cool slightly before serving. Enjoy your Oysters Florentine!