Oyster Rocks at the Rib

Total Time:
42 min
Prep:
30 min
Cook:
12 min

Yield:
4 to 6 servings
Level:
Advanced

Ingredients
  • 2 1/2 pounds fresh steamed spinach, drained
  • 1 medium onion, minced
  • 1 cup grated Parmesan
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/4 cup white wine
  • 4 tablespoons (1/2 stick) butter, melted
  • 2 dozen fresh raw oysters
  • 6 large slices ripe red tomato, quartered
  • 6 large slices provolone cheese, quartered
Directions

Preheat the oven to 400 degrees F.

In a small bowl combine the spinach, onion, Parmesan, cayenne pepper, black pepper, white wine and melted butter. Shuck 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 oven and top then 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 a 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.


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