Prep & Cook Time: 30 minutes
Difficulty Level: Easy
Makes: 2 dozen
onion, finely chopped
fresh spinach, torn
lemon juice, freshly squeezed
fresh cracked black pepper
fresh, washed, East Coast oysters in the shell
In a large skillet, melt the butter, add onion and sauté until tender (about 4 minutes).
Add spinach; cook and stir until wilted.
Remove from the heat; stir in cheese, fresh lemon juice and pepper.
Spread kosher salt onto large baking sheet.
Preheat oven to 450F.
Shuck oysters, reserving oyster and its liquid in bottom shell. Run knife along the bottom of the curved shell to separate the oyster from the shell, while still keeping the liquid and oyster in the bottom shell.
Lightly press oyster shells down into the salt, using the salt to keep the oysters level.
Top each oyster with 2 to 2 ½ tsp spinach mixture (depending on the oyster size).
Bake, uncovered, until oysters are plump, around 8 - 10 minutes. Serve immediately.