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Nutrition Facts
Serving Size 57 g
(Approx. 18 Servings)
Amount Per Serving
Calories 90 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 210 mg 9%
Total Carbohydrate 3 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 7 g
Vitamin A 15% Iron 2%
Vitamin C 4% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Oysters Rockefeller
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
18  People


Recipe makes 18 Servings

18 shell oysters
5 Oz H-E-B Organic Baby Spinach
8 H-E-B Fully Cooked Bacon Strips
2 green onions
1/2 cup(s) Hill Country Fare Plain Bread Crumbs
2/3 Tsp ground fennel seed
1/2 cup(s) H-E-B Heavy Cream
3/4 cup(s) H-E-B Fancy Shredded Parmesan Cheese
1/4 Tsp paprika
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Heat oven to broil.
Arrange foil on 2 large baking sheets in a 'crumpled' fashion to hold oyster shells upright during broiling. Rock salt may also be used to steady oysters.
Place spinach with olive oil in a covered skillet or saucepan over medium-low heat for 5-10 minutes to sweat spinach until wilted. Do not overcook. Set aside to cool.
Chop bacon into 1/2 inch pieces.
Wrap in paper towels; microwave 1-2 minutes on high until crisp.
Finely chop onions.
Open oyster shells, removing top shell (flat side).
Place shells containing oysters on baking sheets, arranged between foil ridges to hold them upright and prevent spilling.
Sprinkle breadcrumbs over oysters in shells. Add a pinch of fennel seeds to each.
Place 1-2 teaspoons of spinach over each oyster. Top with green onions and bacon.
Drizzle each with 1-1 1/2 teaspoons cream. Sprinkle evenly with cheese and paprika.
Broil 6 inches from heat 3-8 minutes or until cheese melts.



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