Serve this low carb oyster gratin for an unusual – yet delicious – appetizer! Gluten free and keto friendly recipe.
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Are you an oyster fan? I *love* them! They're a great source of zinc, iron, calcium, and vitamin A – and I love how they just taste of the sea! Although I have tried oyster shucking in the past, I can't pretend that I was any good at it, so these days I usually leave it the experts.
But I recently spotted some shucked fresh Blue Point oysters at my grocery store the other day – and I really wanted them! They didn't come with the shell, which would have made a prettier presentation – but without the shell they were easier to eat! If you are shucking your own oysters for this recipe, feel free to serve them in the half-shell before broiling – it would work just as well!
How to Make a Low Carb Oyster Gratin
For the base of the gratin, I cooked a box of frozen chopped spinach in the microwave. You could also wilt some fresh spinach. Drain well and season with salt and pepper, then spread it over the base of a small baking dish.
Drain the oysters (if necessary) and place them on the bed of spinach. And yes, I'm aware that they don't look fantastically inviting right now – but that's why we're going to cover them in a delicious topping, so that they look as good as they taste!
In a bowl, mix together the topping: crushed pork rinds, shredded Parmesan, and black pepper. As you probably know, I love using pork rinds, and when you crush them down they make a great zero carb replacement for breadcrumbs.
Spread the topping over the oysters and spinach, and then broil for 4-5 minutes or until the topping has turned golden brown.
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Low Carb Oyster Gratin
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- 10 oz box frozen chopped spinach cooked and drained
- salt and pepper
- 8 shucked oysters
- ½ cup crushed pork rinds
- ¼ cup shredded Parmesan
- chopped fresh parsley for garnish
- Preheat the broiler.
- Season the cooked and drained spinach with salt and pepper, then spread it over the base of a small baking dish.
- Drain the oysters (if necessary) and place them on the bed of spinach.
- In a bowl, mix together the crushed pork rinds, Parmesan, and black pepper.
- Spread the topping over the oysters and spinach, and then broil for 4-5 minutes or until the topping has turned golden brown.
- Garnish with parsley and serve.