This classic recipe was named for America’s first billionaire, but you don’t have to be wealthy to make this rich dish at home.
Photo by Gina Moore
MAKES 2 DOZEN
4 tablespoons unsalted butter
2 shallots, minced
1 bag (9 ounces) fresh spinach
¼ cup heavy cream
1 cup grated Romano cheese
Fresh ground black pepper
1 tablespoon lemon juice
Coarse kosher salt, for lining baking sheet
1 teaspoon sherry, optional (or white wine)
2 dozen fresh oysters in the shell, washed
Preheat oven to 450 F. In a large skillet, over medium heat, heat butter. Saute shallots until soft. Add spinach and stir until wilted. Add cream and stir. Remove from heat and stir in cheese, black pepper, lemon juice and sherry.
Spread salt onto the bottom of a rimmed baking sheet. Shuck oysters, reserving the oyster and juice in the bottom shell. Discard top shell. Lightly press the oysters into the salt base—keeping level. Spoon 2–3 teaspoons of spinach mixture on top of each oyster. Bake 6–8 minutes until plump. Serve immediately.
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