3 dozen fresh oysters, in the shell, scrubbed

1 medium onion, finely chopped

½ cup butter, cubed

9 oz package of fresh spinach, torn

1 cup grated Pecorino Romano cheese

1 tablespoon fresh lemon juice

⅛ teaspoon pepper

2 pounds kosher salt

 

Shuck oysters, reserving bottom shell [Ed. Note: Some fishmongers will provide shucked oysters and bottom shells]; set aside. In a large skillet, sauté onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice and pepper.

 

Spread kosher salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2½ teaspoons spinach mixture. [Ed. Note: Some suggest using a muffin tin instead of salt, but presentation suffers.]

 

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

 

Originally published as Oysters Rockefeller in Country Woman October/November 2007

​

​

Printable version

​

​

Original recipe