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Baked Oysters with Creamed Spinach & Crispy Shallots

Baked Oysters with Creamed Spinach & Crispy Shallots

60 min
10 min

3 Dozen Oysters, Fresh, Seasonal in the shell, washed

1 Bag Fresh Baby Spinach leaves, 9-10 ounces

5 Shallots, Peeled, sliced into thin circles

1 small Yellow Onion, Peeled, diced Fine

3 Cloves Fresh Garlic, Chopped fine

½ Stick Unsalted Butter

1 Cup Grated Pecorino Cheese

Salt & Fresh Black Pepper

Vegetable Oil for frying shallots

1 cup All Purpose Flour

1 Box Kosher Salt


Shuck Oysters and reserve meat of each in deep cup side of the oyster, Discard lid of oyster and any oysters that are open, dry or excessively dirty. Hold chilled.

Heat small amount, 2-3 cups of Vegetable oil in small deep sided saucepan to 325 degrees

Dredge shallot slices in seasoned flour, ensure complete coating on all sides, shake off excess flour and fry in small batches in oil until golden brown. Remove to paper towel to drain and season with salt

Arrange kosher salt on flat baking sheet and place oyster cups on salt to keep them from tipping over

Sauté Onions and Garlic in Butter until translucent. Add spinach leaves cook only until slightly wilted. Remove from heat to non-reactive bowl to cool

Add Pecorino cheese to spinach mixture and season with salt and pepper

Divide spinach mixture and spoon small amount on each oyster

Bake in hot oven at 400 degrees for approx. 10 minutes or until oyster is heated through

Remove from oven, top with reserved crispy shallot rings and serve immediately