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very easy
Prep Time
30 mins
Total Time
45 mins


5 oz
Compliments Baby Spinach
142 g
fresh oysters
3 tbsp
45 mL
shallot, finely chopped
2 tsp
all-purpose flour
10 mL
1/2 cup
35% whipping cream
125 mL
2 tsp
lemon zest
10 mL
2 tbsp
lemon juice
30 mL
1/2 cup
shredded Swiss cheese
125 mL
1/3 cup
fresh breadcrumbs
75 mL
3 tbsp
grated Parmesan cheese
45 mL
lemon wedges, for serving


Step 1
Preheat broiler. Place spinach in large heatproof bowl; pour boiling water overtop to barely cover. Let stand 5 min. until leaves are wilted. Drain and cool slightly. Squeeze out excess moisture. Finely chop spinach; set aside.
Step 2
Meanwhile, sprinkle a bed of coarse salt into a baking dish (the salt is for holding the oysters upright). Shuck oysters, keeping them in their half-shells along with the oyster liquor. Nestle oysters into the salt. Keep chilled.
Step 3
Melt butter in skillet over medium heat. Add shallot; cook 2 min. until starting to soften. Stir in flour; cook another 2 min. Stir in cream; bring to a boil. Cook 3 to 5 min. until sauce thickens slightly. Mix in reserved spinach, lemon zest and juice. Remove from heat. Stir in Swiss cheese.
Step 4
Spread 1 tbsp (15 mL) spinach mixture onto each oyster. Stir together breadcrumbs and Parmesan; sprinkle overtop. Fill and top all oysters. Broil 2 to 3 min., or until breadcrumbs are golden brown and cheese is bubbling. Serve with lemon wedges.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 oyster):
5 g
Saturated Fat:
2 g
3 g
25 mg
3 g
100 mg