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oysters Rockefeller on the half shell with golden bubbly spinach topping in a wide horizontal shot, nestled on rock salt on a dark platter with lemon wedges, dramatic warm light, shallow depth of field, landscape orientation

Oysters Rockefeller

Oysters topped with buttered spinach, mixed herbs, and crispy crumbs.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 fresh oysters shucked
  • 4 tbsp butter
  • 2 cups spinach chopped
  • 2 green onions minced
  • 1/4 cup breadcrumbs
  • 2 tbsp Parmesan
  • 1 dash hot sauce

Method
 

  1. Heat oven to 450F and arrange oysters on a bed of rock salt.
  2. Melt butter and wilt the spinach with the green onions.
  3. Stir in the breadcrumbs and hot sauce.
  4. Spoon the spinach mixture over each oyster.
  5. Sprinkle with Parmesan.
  6. Bake 10 to 12 minutes until golden and bubbling.

Notes

Rock salt keeps the shells level so the topping stays put.