Oysters Florentine

Preparation info

  • Serves

    2 to 3

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 2 bunches fresh spinach, cleaned and chopped fine
  • 18 or more oysters, cleaned and shucked
  • ¼ pound sharp Cheddar cheese, sliced
  • 1 teaspoon capers
  • 2 tablespoons melted butter
  • Juice of ½ lemon
  • 1 teaspoon salt
  • Dash of cayenne
  • 1 teaspoon arrowroot, approximately


    Presoak a clay pot, top and bottom, in water for 15 minutes.

    Place the freshly chopped spinach in the bottom of the presoaked pot.

    Top with the oysters, then cover with the sliced Cheddar cheese and sprinkle with the capers.

    Combine the melted butter, lemon juice, salt and cayenne and pour over the oysters.

    Cover the pot and place it in a cold oven.

    Set the oven temperature at 450 degrees.

    Cook for 30 minutes, then remove the pot from the oven and pour off the liquid into a saucepan. Return the pot to the oven, uncovered, for 5 minutes to allow the cheese to brown.

    Meanwhile, bring the liquid in the saucepan to a boil, add the arrowroot, and stir until thickened.