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U.S. Farm-Raised Oysters Florentine


24 U.S. farm-raised oysters (liquor and bottom shells reserved)
2 pkgs. frozen chopped spinach (10 ounce)
½ cup whipping cream or half & half
½ lemon
1 jar Hollandaise sauce
½ cup cheddar cheese, shredded
½ cup mozzarella cheese, shredded
¾ cup breadcrumbs
Paprika, salt, and pepper to taste


Oysters vary in flavor depending upon the region in which they were grown, and there are many heated controversies about which oysters are best.

Cook spinach in a little water, just a short time so that it stays green. Drain well. Add the cream. Thicken with flour. Arrange oysters on the half shell on a jelly roll pan (you can use a layer of rock salt to keep the shells upright). Sprinkle the juice of ½ lemon over them.

Top each oyster with the spinach mixture. Add Hollandaise sauce, two cheeses, breadcrumbs, paprika, salt, and pepper. Bake at 375˚ for 15 minutes

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