Oyster Ramekins Rockefeller

Oyster Ramekins Rockefeller

Prep Time: 
15 minutes
Yield: 
4 servings
Ingredients: 

1/4 cup Plugrá® European-Style Butter, unsalted
1/4 cup onion, chopped
1 pound mushrooms, coarsely chopped
2 tablespoons flour
1 cup milk
1 10-ounce package frozen chopped spinach, thawed, well drained
1 pint oysters, liquid reserved
1/4 teaspoon mace
1 cup fresh breadcrumbs
2 tablespoons Plugrá European-Style Butter, unsalted (use to brown bread crumbs)

Directions: 

1. In skillet, melt Plugrá Butter. Add onion and cook until tender. Stir in mushrooms and continue cooking 2 to 3 minutes until mushrooms release juices. Stir in flour.
2. Gradually add milk and simmer until sauce thickens.
3. Add spinach, oysters and mace, cooking until edges of oysters curl. Stir in some of the oyster liquid to thin, if desired.
4. Spoon into each of 4 warmed ramekins; top with bread crumbs.
5. Bake at 350°F for 8 to 10 minutes until hot and bubbling at edges.