Recipes Oysters Rockefeller VIEW/PRINT Baked Florida oysters topped with herb-seasoned spinach and lemon juice Servings Season Method Prep Time 6 Bake 30 min. Tweet Tags: appetizers, dinner, Florida, Gulf, Gulf Seafood, lunch, Oysters, shellfish, spinach Ingredients: 36 ea Florida oysters, shucked, in the half shell Rock salt, to taste 2 cups Spinach, cooked and drained 1/4 cup Onion, chopped 2 ea Bay leaves, fresh 2 Tbsp Celery, chopped 1 tsp Parsley, chopped 1/2 tsp Salt 1/4 tsp Pepper sauce, hot 1/3 cup Butter 1/2 cup Breadcrumbs, dry 1 Tbsp Lemon juice Directions: Preheat oven to 400ºF Arrange oysters in shells on rock salt in a baking dish. Process spinach, onion, bay leaves, celery, parsley and seasonings in a food processor until smooth. In a saucepan, cook spinach mixture in butter for 5 minutes. Add breadcrumbs and lemon juice, mixing well. Spoon the spinach mixture on top of oysters and bake at 400ºF until oyster edges curl.