By • January 22, 2010 • 3 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: No...I don't mean tamales, the Mexican food . Tomales is a town and a bay out in West Marin, north of San Francisco (about 60 miles). My family was among the first residents of Tomales in the 1860s. When I was young there were many oyster beds in the bay...now very few, but very good. Hog Island Oyster Company produces delicious oysters. This recipe is a my interpretation of a recipe that is a favorite in Marin County homes and restaurants. dymnyno

Serves about 2 dozen oysters

  • 2 dozen medium or large oysters (at least 6 for each person)
  • 1 lb baby spinach, washed and dryed
  • 1 tbs butter (for sauteeing spinach)
  • 3/4 cup mayonnaise
  • 1 tbs garlic (minced)
  • 1/2 cup grated gruyere (loose )
  • 2 tbs fresh lemon juice
  • 1/4 cup brandy
  • 2 tbs green onions (fine chop) with a little of the green part
  • pepper to taste
  1. Put the butter in a suitable sized pan and saute the spinach until wilted. Drain and dry as much as you can. Then chop it up.
  2. In a bowl, mix the mayonnaise, cheese, lemon juice, cognac, onions, and garlic.
  3. Using a half oyster shell as a base, put a tbs of spinach in the bottom of the shell.
  4. Add a freshly shucked oyster on top of the spinach.
  5. Put about 1 tbs of the cheese sauce on top of each oyster.
  6. Heat a broiler.
  7. Make a bed of rock salt on a baking pan to put the oysters on and to keep them from tipping over.
  8. Put the baking pan under the broiler about 4-5 inches from the broiler element so that the oysters cook and the topping sauce melts. When the cheese sauce is bubbling they are ready.
💬 View Comments ()

Tags: oysters, savory, spinach

Comments (3) Questions (0)


over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I still miss CA, and I still love Tomales Bay! We haunted the north coast whenever we could, and it was where my son dipped his feet in sea water for the very first time as a 6-month-old baby. Hog Island is the bomb, and so is what you have done with them.


almost 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I miss California! I love Tomales Bay!


about 5 years ago TasteFood

I'vd done something similar with New Zealand green mussels, and it's delicious. The mayo is an interesting addition - it must add a nice sweet component. Anyway, this sounds delicious, and I am a huge fan of Hog Island Oyster Company!