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Modify your oysters!


  • 12 large spinach or chard leaves.

  • 1 egg yolk.

  • ½ tsp. Dijon mustard.

  • White pepper, to taste.

  • ½ cup peanut oil.

  • 24 fresh oysters, with juice and deeper half of each shell reserved.

  • ½ tsp. paprika.


  1. Prepare Spinach or Chard Leaves: Steam the spinach or chard leaves until tender but still bright green, approximately 2 minutes. Rinse them under cold water and pat them dry. Cut each leaf lengthwise along both sides of the center rib to divide the leaves in half.

  2. Make Mustard-Mayonnaise Sauce: Whisk the egg yolk with Dijon mustard and white pepper until thickened. Gradually whisk in the peanut oil in a thin stream to make a thick mayonnaise.

  3. Prepare Oyster Juice Reduction: Strain the reserved oyster juice through a fine sieve lined with dampened cheesecloth. Bring it to a boil in a saucepan and boil until reduced by half, about 4 minutes. Remove from heat and let it cool to room temperature. Whisk it into the mayonnaise.

  4. Wrap Oysters in Leaves: Wrap each oyster in a spinach or chard leaf and place them seam-side down on a half shell.

  5. Spoon Mayonnaise Over Oysters: Spoon 1 tablespoon of the prepared mayonnaise over the middle of each oyster, leaving some of the spinach or chard exposed for color contrast.

  6. Sprinkle with Paprika: Sprinkle each oyster lightly with paprika.

  7. Bake: Preheat the oven to 350 degrees F. Bake the oysters in spinach leaves for 15 minutes.

  8. Serve: Arrange the prepared oysters on a serving platter and serve immediately.


This recipe serves 4 and makes an elegant and flavorful appetizer.


The combination of fresh oysters, vibrant green leaves, and a flavorful mustard-mayonnaise sauce creates a delightful dish. Adjust the seasoning to your taste and enjoy the unique presentation of these Fresh Oysters in Spinach Leaves.

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