Oyster rocks at the rib

  • Preparation Time30 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyHard
1.25kg fresh steamed spinach, drained
1 medium onion, minced
100g grated Parmesan cheese
1/2 tsp cayenne pepper
1/2 tsp black pepper
60ml white wine
65g butter, melted
24 fresh raw oysters
6 large slices ripe red tomato, quartered
6 large slices provolone cheese, quartered
4 lemon wedges
Hot sauce, for serving
1) Preheat the oven to 200C/Gas 6. In a small bowl combine the spinach, onion, Parmesan, cayenne pepper, black pepper, white wine and melted butter.

2) Shuck the oysters and leave them on the half shell. Top with a heaped tbsp of the spinach mixture and arrange them on a baking tray. Bake for approximately 10 minutes.

3) Remove the oysters from the oven and top each with a slice of tomato and cheese. Return to the oven and bake until the cheese melts.

4) Transfer the oysters to a serving platter and serve with a wedge of lemon and a good hot sauce.

Cook's Note: The hardest part of this recipe is to find fresh oysters and shuck them.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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