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Recipe courtesy of Dale Stephenson

Oyster Rocks at the Rib

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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


  1. Preheat the oven to 400 degrees F. 
  2. 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. 
  3. 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.

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