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Mike's Spinach Hollandaise Baked Oysters Recipe

Mike's Spinach Hollandaise Baked Oysters Recipe
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Category : Appetizer
Cooking Time : 15 minutes
Serving : 2
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Prepare the ingredients before making Mike's Spinach Hollandaise Baked Oysters in your home. Then, follow these steps below to serve Mike's Spinach Hollandaise Baked Oysters for your family or friends.

Ingredients: Mike's Spinach Hollandaise Baked Oysters

  • 1 Can (8 oz) Raw Oysters
  • 6 Extra Large Half Oyster Shells
  • 3 Cups Fresh Spinach
  • 4 Cloves Fresh Garlic [smashed - fine minced]
  • 1 tbsp Garlic Olive Oil
  • 2 tbsp Salted Butter [+ 2 tablespoons for Hollandaise]
  • 1 Cup Whole Milk
  • to taste Fresh Cracked Black Pepper
  • as needed Fresh Parsley [garnish]
  • as needed Fresh Grated Parmesan Cheese [optional]
  • 1 package Knorr's Hollandaise Sauce

How to Make Mike's Spinach Hollandaise Baked Oysters

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Mike's Spinach Hollandaise Baked Oysters in your home by yourself.

    Step 1
  • Here's all you'll need.
  • Step 2
  • Preheat oven to 400°F.
  • Step 3
  • Fine mince your garlic and fine chop your parsley.
  • Step 4
  • Pan fry your spinach and garlic in two tablespoons salted butter and a small splash of garlic oil until spinach is limp. About a minute.
  • Step 5
  • Place raw oysters in your half shells.
  • Step 6
  • Season with fresh ground black pepper.
  • Step 7
  • Evenly cover oysters with your spinach/garlic mixture.
  • Step 8
  • Place oysters in oven for 15 minutes if raw. 7 minutes if using cooked oysters.
  • Step 9
  • Make your Knorr's Hollandaise Sauce using 1 cup whole milk and 1/4 cup salted butter. Whisk well until boiling.
  • Step 10
  • Pull oysters and drizzle with hot Hollandaise Sauce and garnish with fresh chopped parsley.
  • Step 11
  • Add fresh parmesan on top if desired and serve with fresh lemon wedges.
  • Step 12
  • Tabasco goes great on them as well!
  • Step 13
  • That's it!
  • Step 14
  • Enjoy!
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