Baked Oysters Claremont

Recipe is from The Cape Cod Fish & Seafood Cookbook by Gillian Drake.


  • 24 large oysters, shucked and drained
  • 2 pounds fresh spinach
  • 12 strips bacon
  • ½ cup Parmesan cheese
  • ———
  • Oyster Sauce
  • 2 cups mayonnaise
  • ¼ cup chili sauce
  • 2 tablespoons Dijon mustard
  • ½ teaspoon paprika
  • 3 – 4 dashes Tabasco sauce
  • fresh lemon juice
  • salt and pepper to taste


  1. Make sauce by combining all ingredients, adding lemon, salt and pepper to individual taste.
  2. Blanch spinach and squeeze well to remove as much moisture as possible. Chop spinach. Cook bacon until crisp and crumble bacon. Rinse the shucked oysters and place them in a shallow baking dish in a single layer and top with oyster sauce. Cover with spinach and bacon and top with a good sprinkling of Parmesan cheese. Bake at 375° for 12 to 15 minutes or until cheese begins to brown.

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