Soak the spinach in water a few minutes, rinse and drain. Blot with paper towel, place in saucepan. Cover and cook over low heat until it is wilted. Then remove from heat, let cool and then squeeze well to remove water.
Put the spinach, green onions, celery, parsley, garlic, jalapeno or poblano in food processor and process until finely chopped.
Heat the butter in skillet. Add the spinach mixture, and half of the bread crumbs and panko, Worcestershire sauce, liqueur, hot pepper sauce, and salt to taste. Cook 2-3 minutes. Let cool, then place in refrigerator until ready to cook.
Heat oven to 450
Open the oysters, remove the top shells. Arrange on two baking sheets, place spinach mixture over the oysters, then add the remaining bread crumbs and panko, then top with shredded parmesan cheese.
Bake 20 minutes.
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|Serving Size: 1 Serving (444g)|
|Recipe Makes: 6|
|Calories from Fat: 232 (47%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 12.9g||65 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 198mg||61 %|
|Sodium 765mg||26 %|
|Potassium 1061.4mg||28 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 27.1g|
|Protein 36.2g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 496
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