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Matthew’s Malibu Oysters


  • 4 Oysters, BBQ size (large)
  • 1/3 cup mayonnaise
  • 1 Tbs white wine vinegar
  • 2 Tbs parmesan cheese
  • 2 tsp olive oil
  • ½ cup baby spinach, julienne
  • 2 Tbs red bell pepper, fine dice
  • 2 Tbs red onion, fine dice
  • 1 tsp garlic, minced
  • ½ tsp sea salt
  • 1 tsp freshly cracked black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp white pepper
  • 1 cup PicNik dried potatoes
  • ½ cup havarti cheese, shredded


Pre heat a grill to high. Shuck the oysters and set aside in refrigeration or on ice, keeping in the shell

In a small bowl combine the mayonnaise, white vinegar, parmesan cheese, salt, freshly cracked black pepper, cayenne and white pepper

In a small sauté pan, add the olive oil and heat over medium high heat. Add the bell peppers and red onions and sauté for 3 minutes, then add the garlic and the spinach. Turn the heat to low, cover and allow the spinach to wilt. Gently combine this with the mayonnaise and vinegar mix, then stir in the dried potatoes. Adjust seasoning to taste.

Divide evenly into four portions and top each oyster with the mixture. Sprinkle with the havarti and place on hot BBQ, covered for 5-6 minutes or until bubbly and cooked thru.

Let sit for 3-4 minutes and serve.