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Baked Oysters
This document also available in Spanish
Serves 4
Ingredients
16 each |
oysters - shucked |
|
1/4 cup |
olive oil |
1 each |
chopped, small onion |
1 tablespoon |
chopped, garlic |
1 each |
chopped, jalapeño chili |
1 cup |
chopped mushrooms |
2 cups |
chopped, spinach |
1/4 cup |
whipping cream or milk |
1/4 cup |
shredded cotija cheese |
Preparation
- Purchase oysters from a reputable vendor. Make sure they are completely
closed shut. If an oyster shell is open discard.
- Clean oysters thoroughly with water and scrub them with a brush so they are
free of sand or dirt.
- Shuck the oysters with a knife and rinse oyster thoroughly with water to clean
any sand or dirt.
- Clean oyster shells and arrange on a baking pan, set aside.
- In a sauté pan add the oil and cook onions, garlic, and jalapeño peppers for 2 minutes.
- Add mushrooms, and spinach and cook for 5 minutes or until ingredients are very soft
and tender.
- Season with salt and pepper.
- Add the cream or milk and reduce slightly.
- Add the cheese and combine thoroughly. Let mixture cool slightly.
- Using a spoon, place a very thin layer of the mushroom and spinach mixture in the
oyster shells, top with an oyster, then another layer of the spinach and mushroom mixture
until you have two layers completed.
- Sprinkle with cotija cheese and bake at 400 degrees for 10 to 15 minutes or until
oysters are light brown and reaches the temperature of 180 degrees.
- Serve hot and garnish with a lemon wedge.