Oyster Rocks at the Rib

Total Time:
45 min
30 min
15 min

4 to 6 servings

  • 2 1/2 pounds fresh steamed spinach, drained
  • 1 medium onion, minced
  • 1 cup grated Parmesan
  • 4 tablespoons (1/2 stick) butter, melted
  • 1/4 cup white wine
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 2 dozen fresh raw oysters
  • 6 large slices ripe red tomato, quartered
  • 6 large slices provolone cheese, quartered
  • Lemon wedges, for serving
  • Hot sauce, for serving
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F.

  • In a small bowl, combine the spinach, onion, Parmesan, butter, wine, cayenne pepper and black pepper. Shuck the oysters and leave them on the half shell. Top with a heaping tablespoon of the spinach mixture and arrange them on a baking sheet. Bake for approximately 10 minutes. Remove from the oven and top each with a slice of tomato and cheese. Return to the oven and bake until the cheese melts.

  • Transfer the oysters to a serving platter and serve with a wedge of lemon and good hot sauce. Enjoy!

Cook's Note: The hardest part of this recipe is to find fresh oysters and shuck them.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...