- 12 fresh oysters, shucked and on the half shell
- 1 cup fresh spinach, chopped
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with rock salt or crumpled foil to stabilize oysters.
- Prepare the Spinach Mixture: In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach to the skillet and sauté for 2-3 minutes until wilted and tender. Remove from heat and set aside.
- Make the Cheesy Sauce: In a separate bowl, mix the heavy cream, Parmesan, and mozzarella cheese. Stir until smooth and well combined. Add a pinch of salt and pepper to taste.
- Assemble the Oysters: Place the shucked oysters on a baking sheet. Spoon a small amount of the sautéed spinach mixture on top of each oyster. Then, drizzle a spoonful of the cheesy sauce over the spinach and oysters.
- Bake the Oysters: Place the oysters in the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and golden brown and the oysters are bubbling. Do not overcook.
- Prepare the Lemon Sauce: While the oysters are baking, whisk together the fresh lemon juice, lemon zest, and a pinch of salt in a small bowl. Set aside.
- Serve: Once the oysters are baked, remove them from the oven. Drizzle each oyster with the lemon sauce, then garnish with fresh parsley.
- Enjoy! Serve immediately with extra lemon wedges on the side for an added citrus burst. Best paired with a chilled glass of white wine or a light beer.