Oysters Florentine Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated June 17, 2019
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Sydney Oland

Oysters, cream and spinach make up this simple but exciting brunch dish. Add a few bottles of sparkling wine and a bright green salad and you have a brunch that you can proudly serve that takes less than 40 minutes to prepare. If pressed for time (or you need that extra hour's beauty sleep), make the spinach mixture the evening before and simply shuck, top, and broil the oysters in the morning for a simple yet elegant brunch.

When picking out oysters for a dish like this, make sure you get a larger, briny oyster—something from Wellfleet MA, or Island Creek. Or just explain the recipe to your local fish monger and let them guide you to the perfect oyster from your region.

Recipe Details

Oysters Florentine Recipe

Active 15 mins
Total 25 mins
Serves 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/4 cup butter

  • 4 small shallots, finely chopped (about 1/2 cup)

  • 1/3 cup white wine

  • 1 quart loosely-packed baby spinach leaves (about 2 ounces)

  • 1/2 cup cream

  • 1/4 cup grated Parmesan cheese

  • Kosher salt and cracked black pepper

  • 24 oysters, shucked

  • 3 tablespoons breadcrumbs

Directions

  1. Adjust rack to 6 inches below broiler element and preheat broiler to high.

  2. Heat butter in a large non stick skillet over medium high heat, when butter has melted add shallots and cook, stirring occasionally, until soft, about 4 minutes. Add white wine and baby spinach and cover with a lid. Let steam until spinach has wilted, about 4 minutes, then remove lid and stir until all liquid has evaporated, about 4 minutes longer

  3. Add cream and parmesan cheese to the spinach mixture, remove from heat and allow to cool. Season to taste with salt and pepper.

  4. Divide spinach mixture between shucked oysters (about 1 tablespoon per oyster) then top with breadcrumbs (about 1/2 teaspoon per oyster). Place oysters on roasting pan or sheet pan and place in preheated oven until breadcrumbs are brown, about 6 minutes. Serve immediately.

Special equipment

large roasting pan or rimmed baking sheet

Nutrition Facts (per serving)
357Calories
21gFat
19gCarbs
22gProtein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories357
% Daily Value*
Total Fat 21g27%
Saturated Fat 11g56%
Cholesterol 146mg49%
Sodium 494mg21%
Total Carbohydrate 19g7%
Dietary Fiber 1g5%
Total Sugars 3g
Protein 22g
Vitamin C 18mg89%
Calcium 94mg7%
Iron 10mg56%
Potassium 490mg10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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