How to make it

  • Shuck oysters disconnect and remove from shell .keep oysters in liquid from shell. save and clean bottom half shell ; arrange all on baking sheet .coat inside shells with bacon grease. spread a pinch of cheese, bacon bits, and brown sugar in each shell. Place oysters in next do not dry them leave some juice from shells. put small portions of spinach on top of oysters in shell. sprinkle spinach with more cheese , spoon hollandaise on top.
  • and sprinkle rest of cheese and bacon bits evenly on all. sprinkle with paprika. bake at 450 for 10 - 15 min. until bubbly in shells slightly browned. serve 4 to plate with shellfish fork and sliced wedges of lemon.

Reviews & Comments 9

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  • dvilleoysters 8 years ago
    That sounds amazing!

    The Best Chesapeake Bay Oysters are grown on our Rappahannock family farm!

    Quality & Sustainability
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    " It was excellent "
    notyourmomma ate it and said...
    I love love love oysters. This is a lot easier then the ones my mom used to make. I'll have to give this version a try. Don't you just love to grill oysters on a hot fire and give them a squirt of lemon and melted butter? Hot sauce is necessary of course.
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  • chickenwingqueen 11 years ago
    oh yeah..I miss those babies...sure would love to eat them again with a bottle of wine... Happy Birthday! :)
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  • linebb956 11 years ago
    I love oysters.. My idea of a perfect day is sitting on the beach with the sand between my toes..eating raw oysters as the sun goes down.. I know then that LIFE IS GOOD and to be thankful.
    I have to try this..
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  • chickenwingqueen 11 years ago
    I sure would like this...can you make it for me?
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  • zena824 11 years ago
    This sounds wonderful....Thanks!!!
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  • jlv1023 11 years ago
    love oysters rockfellar and these sound perfect,

    thank you so much
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  • chefjeb 11 years ago
    An interesting tidbit. Tom Fitzmorris, the Food Critic for the New Orleans Tiems-Picayune for over 33 years wrote in his book Tom Fitzmorris's New Orleans food (a great book) that Bernard Guste, the fifth generation owner of Antoine's which originated Oysters Rockefeller called him and asked for his recipe for Oysters Rockefeller. Guste said he needed something to give away to the people who asked for the recipe, which is a very, very closely guarded secret. The original recipe never had spinach, and was probably watercress, parsley, fennel, but spinach is is what most published versions use. One fact that is known, green food coloring was used so it looked like spinach. And it has no sauce of any kind. And there was a roux for the base. That much is known.
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  • krumkake 11 years ago
    I LOVE oyster (just about any way you can fix them). We will try this one as soon as I can get my hands on some fresh oysters...your recip sounds better than what I can get at any restaurant!
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