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Gulf Coast Oysters Rockefeller


  • 4 ounces cream cheese softened
  • 4 slices crispy cooked bacon drained and diced
  • 12 oysters on the half shell
  • 1 cup spinach chopped
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/4 seasoned bread crumbs
  • 1/2 stick of butter melted
  • 1 lemon sliced into wedges


  • Preheat oven to 425 degrees.
  • Line a baking sheet with a long sheet of aluminum foil and crumple around edges.
  • In a saute pan add garlic, olive oil and spinach and saute until spinach wilts.
  • Turn heat down to low and mix in bacon, 1/2 cup shredded Parmesan, and softened cream cheese.
  • Stir until melted and remove from heat.
  • Pour bread crumbs, 1/4 cup Parmesan cheese, and melted butter into a bowl and mix to combine.
  • Remove oysters gently from the shell with a knife.
  • Rinse oysters and shells and place shells on the aluminum lined baking sheet.
  • Place oysters back inside each clean shell then top with a spoonful of cheese filling and a scoop of the breadcrumb topping.
  • Bake for 10 minutes until golden and bubbly.
  • Serve warm with lemon wedges on the side.