Oysters Rockefeller


  • 2 dozen oysters on the half shell
  • 2 cups baby spinach, chopped
  • 2 cloves garlic, minced
  • 1/4 cup onion, minced
  • 3 tbs unsalted butter, melted
  • 3 tbs fresh parsley, chopped
  • fresh cracked black pepper
  • 1/3 cup fresh fine breadcrumbs
  • In a sauce pan add a little water and cook the spinach and onions for several minutes.
  • Remove the spinach from the pan and place in paper towels and squeeze as much water out as possible.
  • Open the oysters and discard the top shells.
  • Combine the spinach mixture with 2 tbs of the butter, parsley and garlic.
  • Spoon 1 tsp of the mixture on top of each oyster.
  • Toss together the bread crumbs with the remaining butter and top each oyster with the mixture.
  • Line a baking sheet with rock salt and place the oysters on top.
  • Bake in a 425 degree oven for about 10 minutes or until the edges of the oysters begin to curl.


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