Whether you’re new to eating oysters or looking to recreate a classic in your kitchen, this famous seafood appetizer is easy to make without too much effort. Topped with spinach and buttery bread crumbs, the oysters are simply broiled until just golden.

Serves four.


  • 8 tablespoons unsalted butter
  • 1/2 cup Panko bread crumbs
  • 1 cup baby spinach, finely chopped
  • 1 cup parsley leaves (tender stems), finely chopped
  • 1 large shallot
  • 2 garlic cloves
  • 1 lemon
  • 1/4 tsp salt
  • 24 fresh oysters in the shell, ​​shucked
  • coarse rock salt, to stabilize


  • In a large skillet over medium heat, melt the butter. Add the breadcrumbs and sauté until they are golden. Stir in the chopped spinach, parsley, shallot and garlic. Remove from heat and stir in ½ teaspoon salt.
  • Grate ½ teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice: mix into the pan.
  • Heat the broiler. Fill a baking pan with a ½ inch layer of salt to prevent oysters from spilling. Lay the oysters on top of the salt. Spoon about ½ tablespoon of the sauce mixture on top of the oysters. Broil until just golden.
  • Serve hot with a squeeze of lemon.