Below is the recipe I promised for Oysters Rockefeller for the oven not the grill.

Oysters Rockefeller


Oyster Knife (not to be confused with the clam knife)

Kitchen towel

Chef’s Knife

Cutting Board

1 box of kosher salt


2 dozen oysters

1 Onion minced

I stick butter

The juice of a fresh lemon (approximately 3 tablespoons)

Fresh spinach

1 tablespoon Lemon Juice

Black pepper

½ cup Flavored Bread crumbs

Olive oil.

2 lemons cut into wedges (8 wedges)

Serves 4


In a large skillet, sauté onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper

Mix together olive oil and breadcrumbs.

Spread kosher salt into two one inch deep baking pans.

Shuck oysters, reserving oyster and its liquid in the bottom of the shell. Lightly press the shells down into the salt while keeping the oysters in their shells, thus using salt to keep oysters level. Top each oyster with 2 teaspoons of the spinach mixture.

Now sprinkle on 2 teaspoons of the bread crumb mixture.

Bake, uncovered, at 450° until oysters are plump, and the breadcrumbs begin to brown 6-8 minutes. Serve immediately with lemon wedges.

Enjoy life, stay healthy, and may everyone be kind to you.

The Drunken Chef (Russ)

© Russ Ahrens and The Magic of a Perfect Pairing,2021

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