Name: Oysters Rockefeller with FAGE
Prep time: 60 min
Yield: 12
Ingredients: 24 oyster, large; 2 tablespoons olive oil; 1 shallot, large, finely chopped; 2 cloves garlic, , finely chopped; 2 teaspoons anchovy paste; 1/2 teaspoons fennel seeds; 10 ounces spinach, chopped; Tabasco sauce; salt; ground black peppers; 3/4 cups FAGE® Total 0% greek style yogurt; 1/3 cups breadcrumbs, panko; 2 tablespoons parsley, finely chopped; 1 teaspoon lime zest, finely grated and fresh; 3 tablespoons Parmesan cheese; fresh chives, thinly sliced

Preparation

Medium

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.