how do you make "oysters florentine"?

Question

i had some the other night and it was soooo tasty i want to make them. i just dont know whats in the sauce. thankyou

Answer 1

i got it off the food network a couple months ago,,, it was great and got lots of compliments

4 c Spinach leaves; washed,
-- dried & torn into
-- bite-size pieces
Salt & white pepper to taste
36 Oysters
4 oz Parmesan cheese; grated
Leaf lettuce
Lemon wedges; for garnish

-----------------MORNAY SAUCE----------------------

3 c Chicken broth
1 c Dry white wine
4 tb Flour
4 tb Butter
1 tb Lemon juice
1/2 c Grated Parmesan cheese
2 c Heavy whipping cream
Salt & white pepper to taste

Prepare Mornay Sauce.
Fold in the spinach leaves.Add salt & white pepper to taste.
Clean & shuck the oysters. Pry the meat loose from the shell & replace it on a half-shell retaining as much of the juice as possible. Place the oysters on a baking sheet & place under a broiler for 30 seconds. Remove from the broiler.
Top each oyster with Mornay-Spinach Sauce, sprinkle with grated Parmesan cheese. Return to the broiler until the sauce is bubbling & the cheese is beginning to brown, about 45 seconds. Serve oysters on a bed of leaf lettuce. Garnish with a lemon wedge. Mornay Sauce:
Bring chicken stock & wine to a boil over medium high heat. Reduce heat & simmmer 5 minutes.
meanwhile, combine flour butter, & lemon juice in another pan. Cook, stirring constantly, over medium low heat for 5 to 6 minutes. Take care not to let roux brown. Add the roux to the chicken stock & simmer until sufficiently thickened to coat lightly the back of a spoon. Add the cheese & cream. Reduce over medium heat until the sauce coats the back of a spoon. Add salt & pepper to taste.

Answer 2

Oysters Florentine

Answer 3

Baked Oysters Florentine
From


1 (10-ounce) package frozen chopped spinach
1/2 cup butter
1 1/2 garlic cloves, minced
1/2 cup chopped fresh parsley
1 tablespoon Pernod
1 tablespoon Worcestershire sauce
1 cup fine dry breadcrumbs
1/4 teaspoon coarsely ground pepper
1/4 teaspoon hot sauce
1/4 teaspoon salt (optional)
1 cup grated Parmesan cheese
36 fresh oysters (in the shell)
Rock salt

Cook and drain spinach. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute or until tender. Stir in spinach and parsley; gradually add Pernod, next 4 ingredients, and, if desired, salt. Remove spinach mixture from heat, and add Parmesan cheese.
Scrub oyster shells, and open; discard tops. Loosen meat, but leave it in the bottom shell. Make a bed of rock salt in a 15- x 10-inch jellyroll pan, and arrange oysters on the rock salt. Top oysters generously with spinach mixture. Bake at 450° for 10 minutes.

Alternate cooking method: Oysters may be cooked directly on a grill, covered, for 6 to 8 minutes.

Yield: Makes 36 oysters