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It’s National Oyster Rockefeller Day!!We thought we would help you celebrate by sharing a tried and true recipe!

1 dozen (12 oysters)


3 tablespoons butter

1 garlic cloves, minced

1/4 cup bread crumbs, (Panko)

1 shallots, chopped

1 cup chopped fresh spinach

1 oz dry white wine

Salt and pepper, to taste

1 tablespoons olive oil

1/4 c grated gruyere cheese

1 tablespoon chopped parsley

1 dozen oysters, on the half shell

Rock salt

Lemon wedges & hot sauce, for garnish


Melt butter in a skillet over low heat. Infuse the butter with garlic by letting the garlic sauté in the butter for about 1 minute, remove from heat. Don’t let the garlic brown, and burn, his will make the garlic bitter. Place the bread crumbs in a bowl and mix in half of the garlic butter, olive oil, gruyere, parsley and season with salt and pepper, set aside.

Add shallots and spinach to the remaining garlic butter. Cook until the spinach wilts and the shallots get translucent. Deglaze the pan with Pernod. Let the mixture cook down for a few minutes then season with salt and pepper. Remove from heat, at let sit to cool.

Preheat the oven to 450 ℉. Sprinkle a baking pan with a good amount of salt. Arrange the shucked oysters in the salt to steady them. Spoon a heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Bake oysters for about 10-15 minutes until golden. Serve with lemon wedges and hot sauce.

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Out with the old, in with the new!! The clock is ticking and soon it will be 2022! If FRESH shrimp, fish and oysters are your thing, come see us! We are open until 5:30!! ... See MoreSee Less

Food for thought😀Safety trick to help someone get back in the boat. ... See MoreSee Less

Food for thought😀

We know there are plenty of options when it comes to buying your seafood. We just wanted to say THANK YOU 🙏 for choosing us! ... See MoreSee Less

We are open and gift cards are still available until 2 pm today!! We reopen on Monday 12/27!
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