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Recipe courtesy of Dale Stephenson
Recipe courtesy of Dale Stephenson
Oyster Rocks at the Rib
- Level: Intermediate
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 529
- Total Fat
- 29 g
- Saturated Fat
- 16 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 43 g
- Cholesterol
- 161 mg
- Sodium
- 1173 mg
- Level: Intermediate
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 529
- Total Fat
- 29 g
- Saturated Fat
- 16 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 43 g
- Cholesterol
- 161 mg
- Sodium
- 1173 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 400 degrees F.
- In a small bowl combine the spinach, onion, Parmesan, butter, wine, cayenne pepper, and black pepper. Shuck the oysters and leave them on the half shell. Top with a heaping tablespoon of the spinach mixture and arrange them on a baking sheet. Bake for approximately 10 minutes. Remove from the oven and top each with a slice of tomato and cheese. Return to the oven and bake until the cheese melts.
- Transfer the oysters to a serving platter and serve with a wedge of lemon and good hot sauce. Enjoy!
Cook’s Note
The hardest part of this recipe is to find fresh oysters and shuck them.
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1 Review
Michael N.July 10, 2010
I make this recipe all the time, but I'm lucky, I have an oyster co-op right down the street and can get fresh oysters year round. I do "tweek" it just a little, but this is a great recipe.
