Louisiana Oysters “almost-Rockefeller” in baked wonton cups VIEW/PRINT Fresh Louisiana Oysters, tomatoes, spinach, and Parmesan in crunchy baked wonton cups, 123.8 calories. Servings Season Method Prep Time 12 Sauté 20 min. Tags: appetizers, baked, healthy, low-calorie, Oysters, spinach Ingredients: 2 1/4 lbs Louisiana Oysters, shucked, chopped as needed Olive oil cooking spray, as needed 48 ea Wonton skins 3 lbs Fresh spinach 3/4 cup Pernod 3 cups Tomato, diced 1 1/2 cups Breadcrumbs 1 1/2 cups Parmesan cheese, grated Directions: Spray muffin tins; press wonton skins into tins, form cups with each. Place in 350°F oven for 10–15 minutes until brown and crisp. Place in airtight container until needed. Spray sauté pan with olive oil cooking spray. Wilt spinach in pan; add Pernod and toss to coat. Form 48 mounds of spinach. Divide the Louisiana Oysters evenly on top of each mound. Top with tomato, breadcrumbs and cheese. Place pan under broiler or salamander until hot and bubbly. Using a spatula or spoon, remove each mound and place into a wonton cup.