Recipe courtesy of Amy Lizzio

Oysters Rockefeller

  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
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Two 16-ounce boxes frozen spinach thawed and squeezed

20 oysters

1 cup Parmesan

1 1/2 cups mayonnaise

10 strips bacon


  1. Thaw the spinach in colander squeeze as much of the water out as possible. Mix spinach, Parmesan, and mayonnaise in a bowl until creamy. 
  2. Texture should be thick, if you overdo the mayonnaise add more Parmesan. Split oysters in half and line on a cookie sheet or in a baking pan. Top each oyster with enough of the spinach mixture to cover. Cut bacon with kitchen scissors, large enough to drape over top of oyster. 
  3. Bake in a preheated 350 degree F oven until bacon is crisp. Serve hot.
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