Ingredients for - Oysters Rockefeller
How to cook deliciously - Oysters Rockefeller
1. Stage
In a large skillet, saute the onion in butter until it's tender. Add the spinach and cook, stirring, until it's wilted. Remove the pan from the heat. Stir in the cheese, lemon juice and pepper. Set aside.
2. Stage
Spread the kosher salt into two ungreased 15x10x1-inch baking pans. You're baking the oysters in a bed of salt, so it will look like a lot!
3. Stage
Scrub the oysters well under cold water. To shuck oysters, use an oyster knife (it's a blunt knife that will protect your hands in the event that the knife slips). Use a kitchen towel to hold the oyster steady. Work the tip of the knife into the hinge of the shell and gently pry it open. Always work gently, as oyster shells are slippery. After the oyster shells come apart, carefully remove the flat half of the shell. Reserve the oyster and the liquid in the bottom shell.
4. Stage
Lightly press the oyster shells down into the salt, using the salt to keep them level. (You don't want to spill the liquid!) Top each oyster with 2-1/2 teaspoons of the spinach sauce.
5. Stage
Bake the oysters, uncovered, at 450°F for about six to eight minutes until the oysters are plump. Serve immediately, with fresh lemon slices on the side.
