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Oysters Rockefeller

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30 mins




2 dozen


1/2 cup unsalted butter

1 medium onion, finely chopped

8-9 oz fresh spinach, torn

1 cup Rockhouse Creamery Concord Tomme cheese, grated

1 tbsp lemon juice, freshly squeezed

pinch fresh cracked black pepper

2 pounds kosher salt

2 dozen fresh, washed East Coast oysters in the shell


  • In a large skillet, melt the butter, add onion and saute until tender 9about 4 minutes).
  • Add spinach; cook and stir until wilted.
  • Remove from heat; stir in cheese, fresh lemon juice and pepper.
  • Spread kosher salt onto large baking sheet.
  • Preheat over to 450oF.
  • 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 1/2 tsp spinach mixture (depending on the oyster size).
  • Bake, uncovered until oysters are plump - around 8-10 minutes. Service immediately.