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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Cape Cod oyster farmers Beth and Bill Walton of Eastham, Massachusetts delight guests with this classic dish. It's deliciously simple! Ingredients:
3 dozen fresh oysters in the shell, washed |
1 medium onion, finely chopped |
1/2 cup butter, cubed |
1 package (9 ounces) fresh spinach, torn |
1 cup grated romano cheese |
1 tablespoon lemon juice |
1/8 teaspoon pepper |
2 pounds kosher salt |
Directions:
1. Shuck oysters, reserving bottom shell; set aside. In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in the cheese, lemon juice and pepper.
2. Spread kosher salt into two ungreased 15-in. x 10-in. x 1-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.
3. Bake, uncovered, at 450° for 6-8 minutes or until oysters are plump. Serve immediately. Yield: 3 dozen.
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