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Oysters Rockefeller

1 medium onion, finely chopped

1/2 cup butter, cubed

1 package (9 ounces) fresh spinach, torn

1 cup grated Romano cheese

1 tablespoon lemon juice

1/8 teaspoon pepper

2 pounds kosher salt

3 dozen fresh oysters in the shell, washed

In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper.

Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture.

Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.



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