Oysters on Rice with Spinach
Marty Martindale

This is a quick way to serve oysters. Add some warm French bread, and you’re ready to go. 

Add ½ t. cornstarch to 8 oz. oysters and their liquid, stir, set aside

Cook white basmati rice, set aside

Melt ½ stick unsalted butter in skillet

Add 1 paprika, simmer a minute

Grate in a little nutmeg

Sauté chopped bunch green onions 2 minutes

Add 4 cups fresh baby spinach, sauté until just wilted

Optional:  Stir in ¼ cup heavy cream

Stir in oysters and simmer until oyster edges curl

Serve immediately over  warmed rice,

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Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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