oysters rockefeller

36 Mere Point Oysters
2 lbs. Kosher salt
1/2 cup onion
1/2 cup butter
9 oz spinach or parsley
1 cup Romano cheese
1 TBS lemon juice
a dash of hot sauce (optional)


Saute onion in butter in a large skillet until soft. Add spinach, cook until wilted. Remove from heat, stir in Romano cheese, pepper, a dash of hot sauce and lemon juice, set aside. On a large sheet pan, pour about 2 lbs. of Kosher salt (about an inch deep). Shuck oysters, reserving their liquor in the shell, and push them gently into the salt so they sit nicely (the salt gives you a nice resting place for the oyster to sit). Top each oyster with 2-3 TBS of the Rockefeller mixture. You can put them on a hot grill or in the oven at 450. Cook for about 5-8 minutes, depending on how big your oysters are. Enjoy while hot!

This recipe can also be used for clams.