Oysters 'Old Cliff'


2 tablespoons salted butter
2 garlic cloves, minced
4 medium-size white mushrooms, finely chopped
1/2 medium-size red onion, finely chopped
6 ounces fresh baby spinach, roughly chopped
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
2 tablespoons cream cheese
24 oysters, cleaned and shucked, top shells discarded
1 cup grated Parmesan cheese
Spinach, seaweed, or rock salt
Lemon wedges


Preheat oven to 400º. In a large sauté pan over medium heat, toss butter, garlic, mushrooms, and onion; cook until onion is translucent.

Add spinach, stir, and cover. Cook until spinach is tender, 2 to 3 minutes.

Turn heat off. Add salt, pepper, and cream cheese; stir until evenly melted.

Place about 1 tablespoon spinach mixture atop each raw oyster; sprinkle each oyster with 1-½–2 teaspoons Parmesan. Bake until cheese melts, about 6 minutes.

Serve hot on a bed of spinach, seaweed, or rock salt. Garnish with lemon wedges.


6-8 servings

Preparation Time

30 Minutes

Total Time

35 Minutes

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