Recipe courtesy of Nadia G

Oysters G-feller

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1/3 cup finely grated Parmigianno

1/8 teaspoon freshly grated nutmeg

1/2 teaspoon sea salt

Freshly cracked pepper

1 cup baby spinach, julienned


1/2 cup finely diced pancetta

1 cup rock salt

1 dozen Malpeque oysters, shucked

1/2 cup finely grated Parmigianno

1/2 cup panko

2 tablespoons extra-virgin olive oil


  1. For the sauce: Heat a pan over medium heat and melt the butter. Add the garlic and fry until golden, about 1 minute. Add the cream, and then turn the heat down to medium-low. Keep stirring until the cream begins to steam; do not let boil. Add the Parmigianno, nutmeg, salt and some pepper, and stir until the cheese is melted and the sauce is thick; do not let boil. Add the spinach and stir until wilted. Remove from the heat. 
  2. For the oysters: Preheat the oven to 450 degrees F. Heat a pan over medium-high heat. Add the pancetta and render until crispy. In a baking tray, lay down a bed of rock salt and place the oysters in their half shells atop the rock salt to stabilize them. Add 1 tablespoon of sauce per oyster. Sprinkle with the pancetta, Parmigianno, panko and drizzle with the olive oil. Bake until golden and bubbling, about 10 minutes.

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