Oysters Florentine

[Photograph: Sydney Oland]

About the author:Sydney Oland lives in Somerville MA. For more information please go to eatingnosetotail.com

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Oysters Florentine

About This Recipe

Yield:Makes 24 oysters, serving 4 to 6
Active time:15 minutes
Total time:25 minutes
Special equipment:large roasting pan or rimmed baking sheet
This recipe appears in: Sunday Brunch: Oysters Florentine


  • 1/4 cup butter
  • 4 small shallots, finely chopped (about 1/2 cup)
  • 1/3 cup white wine
  • 1 quart loosely-packed baby spinach leaves (about 2 ounces)
  • 1/2 cup cream
  • 1/4 cup grated parmesan cheese
  • Kosher salt and cracked black pepper
  • 24 oysters, shucked
  • 3 tablespoons breadcrumbs


  1. 1

    Adjust rack to 6 inches below broiler element and preheat broiler to high.

  2. 2

    Heat butter in a large non stick skillet over medium high heat, when butter has melted add shallots and cook, stirring occasionally, until soft, about 4 minutes. Add white wine and baby spinach and cover with a lid. Let steam until spinach has wilted, about 4 minutes, then remove lid and stir until all liquid has evaporated, about 4 minutes longer

  3. 3

    Add cream and parmesan cheese to the spinach mixture, remove from heat and allow to cool. Season to taste with salt and pepper.

  4. 4

    Divide spinach mixture between shucked oysters (about 1 tablespoon per oyster) then top with breadcrumbs (about 1/2 teaspoon per oyster). Place oysters on roasting pan or sheet pan and place in preheated oven until breadcrumbs are brown, about 6 minutes. Serve immediately.

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