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Green Choice Sustainable Seafood: Baked Oysters, Not Quite Rockefeller and Super Easy Shucking!

Baked Oysters with Spinach and bread crumbs
Prep Time20 mins
Cook Time2 mins
Total Time22 mins
Course: Appetizer
Cuisine: American
Servings: 2
Author: Angela Roberts


  • 6 oysters scrubbed under cold water, beard removed
  • olive oil enough to cover pan
  • 1 teaspoon unsalted butter
  • 2 shallot diced (about two tablespoons)
  • 1/4 cup white wine
  • fresh thyme
  • lemon juice
  • 2 handfuls of fresh baby spinach leaves or 1 cup spinach
  • panko breadcrumbs enough to cover each oyster
  • hot sauce to taste


  • Put olive oil in pan, add shallot and cook just until translucent.
  • Add wine, lemon juice.
  • Add spinach, salt and pepper and fresh thyme. If you are using fresh baby spinach leaves, just barely cook. OPTIONALLY, you might want to add some hot sauce to mixture now To maintain bright green color, put in ice bath to cool.
  • Shuck oysters. Remember when purchasing oysters, keep them cold in fridge until use, but buy them the same day you are going to eat them. Don’t take any oysters home that are open and don’t immediately close when tapped. Use a shucking knife. Once open, do not pour out liquor (the natural juice of oyster).
  • Arrange oysters in baking pan.
  • I used a cast iron pan with course kosher salt, so oysters would stay in place Add a drop of hot sauce to oyster.
  • Spoon spinach (abut 1 tablespoon) to cover oyster and top with bread crumbs. Bake in hot oven at 450 for 4 to 6 minutes.
  • Broil for 1 to 2 minutes.
  • Serve with optional hot sauce.