This version of Oysters Rockefeller is a little lighter than others which heightens the fresh flavors of the sea with just a little creaminess from the spinach and cheese. 

 

Serve as a starter with a glass of dry Champagne or Prosecco.  

 

Yield 4 servings

 

⅓ cup onion, minced

2 Tbsp butter

2 oz. fresh baby spinach, chopped

¼ cup parmesan or Romano cheese, finely grated

½ Tbsp fresh lemon juice

Pinch of pepper

1 - 2 cup kosher salt 

8 oysters, cleaned and shucked 

 

Preheat oven to 450℉

 

In a small skillet sauté the onion and butter until the onion is translucent and softened. Add the spinach and stir until it is lightly wilted. 

 

Remove the skillet from the heat and stir in the cheese, lemon juice, and pepper. 

 

Spread the kosher salt on a baking pan. Place the shucked oysters in the pan and press the shells lightly into the salt to steady them while baking. Add a small dollop of the spinach mixture to the top of each oyster. 

 

Bake uncovered for approximately 8 minutes. The oysters should be plump and the edges slightly curled. Serve immediately, 

 

Just Salt It, and enjoy!