Oysters Rockefeller

For those of you who love fresh seafood like I do, I really enjoy browsing through the grocery seafood department, or visiting specialty seafood stores and fish markets to see what fresh catch is available.

My Oysters Rockefeller

Oysters are one of my favorites, and I like them raw with a simple sauce made of ketchup, horseradish, hot sauce and a squeeze of lime or lemon juice. When I'm feeling more adventurous, I like to make Oysters Rockefeller featured in the photo above and below.

YOU WILL NEED:

• Two dozen oysters, shucked
• One package frozen chopped spinach, thawed
• One small can Campbell's Cream of Mushroom Soup
• One lemon or lime
• Hot Sauce
• Provolone cheese slices

OYSTERS ROCKEFELLER RECIPE

• Preheat oven to 400 degrees Fahrenheit
• Rinse and shuck two dozen oysters
• Line a cookie sheet or baking sheet with foil
• Place oyster halves in one layer on baking sheet
• In a skillet, on medium heat, combine thawed, chopped spinach with Campbell's Cream of Mushroom Soup
• Remove spinach mixture from heat once it is heated through
• Drizzle a few drops of hot sauce on oysters
• Top oysters with spinach mixture
• Squeeze a few drops of lemon juice or lime juice on top of spinach mixture
• Cut provolone cheese slices into quarters
• Place one piece of cheese on each oyster half
• Place baking sheet on middle rack in oven
• Bake oysters for approximately 15 minutes until cheese is melted. Note that cooking time may vary according to appliance. Just check to see if more or less time is needed
• Remove oysters from oven and serve immediately while hot

COOK'S NOTE: CHECK FOR AN UPCOMING BLOG POST WHERE I WILL SHARE A GREAT QUICK AND EASY TIP FOR SHUCKING OYSTERS.