Biff’s Parmesan Topped Oyster Bake

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Biff’s Parmesan Topped Oyster Bake is so delicious. It’s his take on Oysters Rockefeller. 

I recently had the pleasure of spending the week with my extended family at St. George Island. We all take turns cooking (mom cooks the most) and I’m always so excited to see what everyone is making.  

What did I make, you ask? I made my BLT pies for lunch one day and whipped up four batches of my frozen margarita mock-tails to serve alongside Biff’s Parmesan Topped Oyster Bake. We were in charge of appetizers and drinks that night! We killed it!  (That’s a good thing).

I have lots of new recipes and pictures from that fun week at the beach, and I will get to all of them eventually. Today is all about my handsome nephew, Biff, and his Parmesan Topped Oyster Bake!

Ingredients For Parmesan Oyster Bake (the printable recipe is down below!)

You only need four ingredients for this recipe.

• fresh oysters (shucked) 
• bacon, cooked and crumbled
• baby spinach leaves, chopped
• Parmesan cheese

How To Clean And Shuck Oysters At Home

Biff is an expert when it comes to shucking oysters.

Clean the oysters under cold running water. Gently scrub the oysters with a brush to remove the sand. Discard any open shells.

Biff always wears a glove to hold the oyster in one hand. Insert an oyster knife into the hinge of the oyster shell, where the top and bottom come together. It’s slightly indented.

Using pressure, move the oyster knife to separate the top and bottom of the shell. Once the oyster is open, loosen the oyster from the shell. 

How To Make Parmesan Topped Oyster Bake

Place oysters (in the half shell) on an ungreased baking pan.

Add the cooked and crumbled bacon. Add the chopped baby spinach leaves. Sprinkle with Parmesan cheese.

Bake for about 5 minutes or until cheese is melted. Squeeze fresh lemon juice over the top and serve with hot sauce and saltine crackers.

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