Delicious recipe for Oysters Rockefeller with FAGE, a delightful combination that will surprise everyone. The Greek yogurt adds a unique and different touch. Give it a try!
Preheat the broiler. Place a strainer over a medium bowl, gently shuck the oysters over the sieve, using the sieve to catch the meat and strain the liquid into the bowl. Reserve the deeper halves of each oyster shell (discarding the remaining shells) and rinse with cold water. Dry the shells and place them on wax paper. Set aside.
Heat 2 tablespoons of oil in a medium skillet over medium heat. Add the shallot and garlic, cooking for about a minute until soft. Add the anchovy paste and fennel, cooking for 30 seconds. Add the spinach and ¼ cup of water or the reserved oyster liquor and cook until softened and the mixture thickens. Season with Tabasco, salt, and pepper. Remove from heat and let cool for 10 minutes.
Add FAGE® Total 0% Greek Yogurt to a bowl, add the spinach mixture, and stir until well combined.
Combine the panko, parsley, lemon zest, and cheese in a small bowl, add 2 tablespoons of olive oil and mix.
Add 1 tablespoon of the spinach mixture to each clean shell. Top each with an oyster, another tablespoon of the spinach mixture, and finally the breadcrumbs. Place the shells on the grill and heat until lightly browned. Remove and garnish with chives. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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