Oysters Rockefeller
Servings: 18
Ingredients
- 3 dozen fresh oysters in the shell washed
- 1 medium onion finely chopped
- 9 ounces (1 pkg) fresh spinach torn
- 1/2 cup butter cubed
- 1 cup Romano cheese grated
- 1 Tablespoon lemon juice
- 1/8 teaspoon pepper
- 2 pounds kosher salt
Instructions
- Wash hands with soap and water for 20 seconds.
- Scrub the onion with a clean vegetable brush under cold running water. Finely chop the onion; set aside.
- If not cleaned, wash the spinach under cold running water.
- Rinse and clean the oysters.
- Shuck oysters, reserving bottom shell; set aside.
- Wash the counter and utensils that touched the raw shellfish. Wash hands with soap and water after handling raw shellfish.
- In a large skillet, saute the onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice, and pepper.
- Spread kosher salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with 2 1/2 teaspoons spinach mixture.
- Bake, uncovered, at 450°F until oysters are plump, 10-15 minutes. Cook until internal temperature reaches 145°F on a food thermometer.
- Serve immediately.