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Oysters Rockefeller

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30 mins




24 Oysters


1/2 cup butter

1 medium onion, finely chopped

8-9 oz fresh spinach, torn

1 cup Rock House Creamery Concord Tomme Cheese, grated

1 tbsp lemon juice

A pinch fresh cracked black pepper

2 lbs kosher salt

24 fresh, east coast oysters in the shell, washed


  • In a large skillet, melt the butter. Then, add the onion and saute until tender (about 4 minutes).
  • Add spinach; cook and stir until wilted.
  • Remove from heat; stir in cheese, lemon juice, and pepper.
  • Spread kosher salt onto large baking sheet.
  • Preheat over 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 oyster size).
  • Bake, uncovered, until oysters are plump, around 8-10 minutes. Serve immediately.