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“Let’s make some Oyster Rockefeller mates!”

Slurp. Shuck. Bake. Yes, live Northeastern Oysters offer choices. Combine the oceanic oyster blast with flavors that would even make Hemingway proud! How about a briny-metallic fresh explosion smothered with a sautéed cheesy spinach finish? Behold, Oyster Rockefeller.

Get your ingredients together.

3-dozen live Blue Crab Trading oysters (large).
1 handy fresh onion, diced.
½ cup butter, sliced.
9 ounces savory spinach.
1 cup Parmesan cheese, grated.
I tablespoon squeezed lemon juice.
1/8 teaspoon grounded peppercorn.
2 lbs. sea salt

Show your skills.

Shuck each oyster and keep side of shell that has a deeper cup. Then sauté onion, butter and spinach. Once onions turn a slight golden brown with “wilted” spinach, remove mix from the stove and add cheese, lemon juice and pepper and stir. Set aside. Obtain a large cookie sheet and evenly spread the sea salt over the sheet and impress the 36 shells evenly. With a spoon, scoop an oyster in each and then add the spinach mix. Bake at 450°F for 7 minutes and magically serve your seafood fans!

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