Oysters Rockefeller

• 1 tablespoon butter
• 1/2 small yellow onion, chopped fine
• 1 garlic clove, minced
• 1 dozen oysters on the half shell, liquor reserved from shucking
• 1/3 cup evaporated skim milk
• 1 1/2 cups fresh chopped spinach
• 1/4 cup whole-wheat panko breadcrumbs, such as Ians All-Natural
• 3 tablespoons grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper
• 5 cups coarse (kosher) salt

1. Heat a medium nonstick saute pan over medium heat.
2. When the pan is hot, add the butter.
3. When butter has melted, add the onion and garlic to the pan.
4. Saute until the onion is translucent, about 4 minutes.
5. Add about 1/4 cup of the oyster liquor, the evaporated milk, and the spinach to the pan.
6. Raise the heat to high and boil the sauce until most of the liquid has evaporated, about 6 minutes.
7. Stir in the panko and 2 tablespoons of the cheese.
8. Season the spinach mixture with salt and pepper to taste.
9. Refrigerate the mixture until cold, about 1 hour.
10. Preheat the oven to 450 F.
11. Spread the coarse salt out in a large shallow baking dish.
12. Lay the oysters in the salt, nestling them in slightly so they are level and secure.
13. Divide the spinach mixture among the oysters, and sprinkle with the remaining 1 tablespoon cheese.
14. Bake until the oysters are golden and bubbling around the edges, 10 to 12 minutes.
15. Serve immediately.
16. Fat: 22g (before), 6g (after)
17. Calories: 325 (before), 127 (after)
18. Protein: 8g
19. Carbohydrates: 9g
20. Cholesterol: 40mg
21. Fiber: 1g
22. Sodium: 329mg

butter, yellow onion, garlic, oysters, milk, spinach, wholewheat panko breadcrumbs, cheese, salt, coarse

Taken from www.epicurious.com/recipes/food/views/oysters-rockefeller-374883 (may not work)