Food for Thought: Heart-healthier Oysters Rockefeller

They’re not the biggest catch in the ocean, but oysters pack a whole lot of nutrition into their small size! They have vitamin B12 along with micronutrients such as zinc, manganese and iron. Not to mention heart-healthy omega-3 fatty acids. 

Heart health is the focus of this twist on the traditional baked oyster dish. You can get the classic Rockefeller flavor with this recipe while using no alcohol, no butter and reduced quantities of olive oil and Parmesan cheese.

Ingredients

• 1 Tbsp olive oil, divided in half
• 1 garlic clove, minced
• 1/2 small onion, chopped fairly fine
• 1 cup chopped fresh spinach
• 1/8 tsp black pepper
• 1/2 tsp hot sauce
• 2 Tbsp grated Parmesan cheese
• 2 tsp chopped fresh parsley
• 1 dozen shucked oysters, on the half shell
• 1/4 cup panko bread crumbs
• Lemon wedges for garnish

Directions

1. Preheat oven to 450°.
   
2. In a skillet, heat 1/2 tablespoon of the olive oil (you can use an olive oil spritzer) over medium heat. If available, a ceramic nonstick skillet works best for the small amount of oil used. Add garlic and sauté for two minutes. Add onion and spinach and cook for 3 minutes, or until the spinach wilts. Remove from heat and allow the mixture to cook down for 3 minutes.
   
3. Add pepper, Parmesan, hot sauce, and parsley to the spinach mixture. In a separate small bowl, add the panko bread crumbs and mix with the remaining 1/2 tablespoon of olive oil.
   
4. Spoon about 1 teaspoon of the spinach mixture on each oyster and top with about 1 teaspoon of panko. Bake for 10 to 12 minutes, or until golden. Serve with lemon wedges and additional hot sauce.