Recipe courtesy of Dale Stephenson
Oyster Rocks at the Rib
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 529
- Total Fat
- 29
- Saturated Fat
- 16
- Carbohydrates
- 25
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 43
- Cholesterol
- 161
- Sodium
- 1173
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
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
Directions
- 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.