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Oysters Rockefeller

 Oysters Rockefeller
Cape Cod oyster farmers Beth and Bill Walton of Eastham, Massachusetts delight guests with this classic dish. It's deliciously simple!
6 ServingsPrep: 1-1/4 hours Bake: 10 min.


  • 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


  • 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.
  • 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.
  • Bake, uncovered, at 450° for 6-8 minutes or until oysters are
  • plump. Serve immediately. Yield: 3 dozen.