Califonia Bountiful

Uptown oysters

Laurie Figone's spinoff of classic Oysters Rockefeller rocks with what she describes as "bacony, creamy deliciousness." Fresh oysters are the key.

Laurie Figone
Author of "Cooking with Laurie Figone"

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2 cups finely chopped fresh spinach
1 tbsp. grated sweet onion
4 slices bacon, cooked crisp and diced
1/4 cup mayonnaise
1/4 cup finely grated Parmesan cheese
2 tsp. fresh Meyer lemon juice
1 to 2 dashes hot sauce
Rock salt
12 fresh oysters on the half shell


Melt butter in a sauté pan over medium heat. Add spinach and onion. Cook, stirring, until spinach has wilted and any liquid has cooked out. Remove from heat. Transfer to a small bowl and cool to room temperature. Stir in bacon, mayonnaise, cheese, lemon juice and hot sauce. Preheat oven to 350 degrees. Sprinkle a thin layer of rock salt on a large, shallow baking sheet. Arrange oysters over salt. Top oysters with spinach mixture, dividing evenly. Bake 15 minutes or until oysters are cooked through.

Makes 12

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