Prepare Bed For Oysters Rockefeller

Generously line a half sheet baking pan with Mortons Ice Cream Rock Salt. Place unshucked oysters on top of rock salt and set aside .

Shucking oysters

Be very careful when shucking oysters at home. Take safe measures to avoid cutting yourself. Wrap oyster shell with a heavy cloth exposing only the tip of the shell. We use these Japanese kitchen cloths when shucking oysters. For extra safety it would probably be a better practice to wear cut resistant gloves. Pressing down on the cloth wrapped ouster shell place the sharp tip of the oyster shucking knife into the tip of the oyster. Gently and slowly push the knife into the tip and then give the shucking knife a slightly twist and the oyster should pop open. Then gently run the knife just under the upper shell to loosen the oyster from the shell and discard top shell. Place shucked oyster on top of rock salt tray and continue shucking the rest of the oysters.

Prepare Spinach Filling

Melt butter in a 3 quart with lid removed over medium heat. Add diced onion and sauté for about 2-minutes or until onions become translucent. Add garlic and continue to sauté for another minute. Then add fresh baby spinach, heavy whipping cream and cover with lid allowing spinach to wilt for about 4-minutes. Remove spinach from heat and stir to combine ingredients. Add freshly grated parmesan cheese and cover with lid allowing cheese to melt. Remove lid and stir mixture. If the mixture is too thick to your liking then add half and half cream in small quantities to thin mixture to desired consistency.

Top Oysters with Spinach and Bread Crumbs

Top each shucked oyster with enough spinach mixture to cover entire oyster and then sprinkle each oyster with bread crumbs.

Bake Oysters Rockefeller

Bake oysters in a 375 degree Fahrenheit preheated oven uncovered for 15 minutes or until the cheese topping is golden brown. Serve warm and enjoy!