Briny New England oysters baked with spinach-bacon butter, parmesan, and a splash of local hot sauce — hot, bubbly, and ready in minutes.

Fresh New England oysters topped in-house with a savory spinach-bacon butter, parmesan, and Craic Kelpie hot sauce — a locally-made Massachusetts hot sauce with a briny, kelp-forward kick.

Pull them from the fridge, slide them into a 400°F oven for 8–10 minutes, and serve straight from the shell. The butter bubbles, the edges crisp, and the oyster stays plump underneath. The easiest impressive appetizer you can make.

Arrives oven-ready · Bake at 400°F for 8–10 minutes until bubbly · Serve immediately in the shell · Allow 2–3 per person as an appetizer

Pairs with: Dry Champagne or cold lager · Fresh lemon squeeze · Crusty bread to catch the butter · A simple green salad