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Oysters Rockefeller


  • 1 medium onion, finely chopped

  • 1/2 cup butter, cubed

  • 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 BBQ Oysters in the shell, washed

  • Lemon wedges, for serving


  1. 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.

  2. 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.

  3. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Garnish with lemon wedges and serve immediately.

Variations: Top with cooked bacon, breadcrumbs or chopped parsley.

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