Oysters Rockefeller 

24 oysters in shell
1 tablespoon chopped onion
Salt, pepper, and paprika
1/4 cup fine dry bread crumbs
2 tablespoons snipped parsley
1 tablespoon butter, melted
1 cup cooked, chopped spinach
1/2 cup butter or margarine

Open oysters. With knife, remove oysters from shells; drain oysters. Wash shells. Place each oyster in deep half of shell. Combine parsley, onion and 1 tablespoon melted butter; spread over oysters. Sprinkle with a little salt, pepper, and paprika. Top each with 2 teaspoons spinach, then 1/2 teaspoon bread crumbs. Dot each with about 1 teaspoon butter. Arrange shells on bed of rock salt in a shallow pan. Bake at 450 degrees until browned, about 10 minutes. 

Makes 8 servings.​

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