Oysters Rockefeller Recipe

Oysters Rockefeller

When it comes to restaurant classics, Oysters Rockefeller is the king of seafood appetizers. You can still find it on many restaurant menus, but it’s slowly disappearing from the culinary scene. The truth is it’s easy to make and you’ll amaze your friends and family with this ah-mazing appetizer.

Prep: 20min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 82 kcal, Carbohydrate 2 g, Protein 2 g, Fat 8 g, Saturated Fat 5 g, Cholesterol 27 mg, Sodium 63 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 24 oysters (live in shell)
• 4 tbsp butter
• 2 shallots (finely minced)
• 10 oz baby spinach
• 12 oz heavy cream
• ½ cup Romano cheese
• ½ tsp black pepper
• 1 tbsp lemon juice
• ¼ cup panko bread crumbs
• 1 tbsp Pernod or white wine (optional)

Instruction:

1. Rinse and clean the oysters
2. Carefully open the oysters and using a paring knife cut under the oyster releasing it from the shell. Place the open oysters on a sheet pan and refrigerate until needed.
3. in a large saute pan or wide bottom pot, melt the butter.
4. Add the shallots to the melted butter and saute over medium heat for 3-4 minutes. Do not let them burn.
5. Add the spinach and saute until the spinach is wilted.
6. **If you want to add Pernod or white wine, now is the time to add the wine to the pan.
7. Add the lemon juice, heavy cream, Romano cheese and black pepper to the spinach. Bring to a boil and reduce the heat. Allow the mixture to continue cooking until the cream has reduced by half.
8. Place the finished mixture into the refrigerator. Allow the spinach mixture to completely cool and solidify.
9. Place one tablespoon of the spinach mixture on top of each oyster.
10. Top each finished oyster with the panko bread crumbs.
11. Place the oysters in a 375 degree F. oven for 15-20 minutes or until the topping is golden brown.
12. Serve the oysters on a bed of rock salt with lemon slices.

Oysters Rockefeller

Oysters Rockefeller is simple to prepare but so impressive! It’s a perfect dish for Christmas, New Year’s Eve or Valentine’s Day.

Prep: 10min

Total: 30min

Serving Size: 1

Nutrition Facts: calories 496 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 198 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 34 grams protein, Saturated Fat 12 grams saturated fat, servingSize 1, Sodium 594 milligrams sodium, Sugar 2 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 10 grams unsaturated fat

Ingredients:

• 1/3 cup unsalted butter, divided
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 cups fresh spinach, chopped
• 2 tbsp Vermouth
• 1/4 cup grated Parmesan
• 2 slices cooked and crumbled bacon (optional)
• 1/2 cup Panko breadcrumbs
• 24 raw oysters, shucked
• 4 lemon wedges

Instruction:

1. Preheat the oven to 400F.
2. Heat a large skillet over medium heat. Add 1/4 cup of the butter and, when it’s melted, add the shallots. Saute for 3-4 minutes, stirring frequently. Add the garlic and saute for one more minute, stirring frequently.
3. Add the chopped spinach and Vermouth to the pan and cook until the spinach is wilted, about 2 minutes. Stir in the Parmesan cheese (and crumbled bacon, if using).
4. Melt the remaining butter and mix it with the breadcrumbs.
5. Place the oysters in their half shell on a sheet pan or baking dish. Top the oysters evenly with the spinach mixture, then sprinkle the breadcrumbs on the top.
6. Bake for about 8-10 mlnutes, or until the breadcrumbs are golden brown and the filling is hot. Serve immediately with the lemon wedges on the side.

Oysters Rockefeller

Prep: 0 20min0

Total: 0 45min0

Yield: 8 servings as an appetizer

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 281, Fat 14g, Saturated Fat 6g, Carbohydrate 17g, Fiber 2g, Sugar 3g, Protein 17g, Cholesterol 93mg, Sodium 564mg

Ingredients:

• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/3 cup bread crumbs, Panko preferred
• 2 shallots, chopped
• 2 cups chopped fresh spinach
• 1/4 cup Pernod
• Salt and pepper, to taste
• Dash red pepper sauce
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan
• 1 tablespoon chopped chervil or parsley
• 2 dozen oysters, on the half shell
• Rock salt
• Lemon wedges, for garnish
• 3/4 cup champagne vinegar
• 2 shallots, minced
• 2 tablespoons cracked black peppercorns
• 1 tablespoon chopped chervil
• 1/2 lemon, juiced

Instruction:

1. For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
2. For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

Oysters Rockefeller Recipe | Amazing Easy to Make Appetizer!

FAQ

How do you do oyster Rockefeller?

Are the oysters in Oyster Rockefeller cooked?

What should I serve with Oysters Rockefeller?

1. Crispy Baked Potatoes.
2. Beef Lettuce Wraps.
3. Garlicky Crispy Broccoli.
4. Sauteed Korean Cucumber.
5. Fresh Corn Salad.
6. Leafy Greens and Avocado.
7. French Fries.

What is the difference between oysters and Oysters Rockefeller?