Oysters Rockefeller
Adapted slightly from Tyler Florence's original recipe, these are always a hit at a party!
Servings: 8 servings (3 oysters per serving)
Ingredients
- 4 tablespoons unsalted butter
- 2 medium garlic cloves, minced
- ⅓ cup bread crumbs (Panko preferred)
- 2 medium shallots, finely chopped
- 2 cups chopped fresh spinach
- ¼ cup white wine (can substitute Pernod)
- salt and freshly ground black pepper, to taste
- 1 dash hot sauce
- 2 tablespoons extra virgin olive oil
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 2 dozen oysters (shucked and on the half shell) SEE NOTES BELOW
- rock salt
- lemon wedges, for serving
- Tabasco sauce, for serving
Instructions
- In a medium skillet, melt the butter over medium heat. Add the garlic and saute for 2 minutes; remove from heat.
- 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 the shallots and spinach and cook for 3 minutes until the spinach wilts. De-glaze the pan with Pernod or white wine. Season with salt and pepper, add a dash of hot sauce. Allow the mixture to cook down for a few minutes.
- Finish off the bread crumbs by mixing in the olive oil, Parmesan and parsley. 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 pre-heated 450°F. oven for 10 to 15 minutes until golden.
- Serve with lemon wedges and Tabasco sauce.
Notes
How to shuck oysters:
If you are getting oysters from a seafood market, ask them to shuck the oysters for you. Tell them that you're making Oysters Rockefeller and that you need the oysters to remain on the half shell. If not, follow the instructions below to shuck your own oysters using an oyster knife and a glove.- Rinse and clean your oysters.
- Using a cut-resistant glove (or towels), lay the oyster flat in your hand (cupped side down and flat side up). Use an oyster knife to pry open the shell. Find the back hinge of the oyster, and place the tip of the knife into the hinge and twist to loosen the shell. If you try to open the front or the side of the shell, it might break. Wipe off the blade after you open the shell. Discard the flat shell and clean up any shell particles that you might see.
- Use the oyster knife to cut under the oyster to release it from the shell (but keep it sitting in the shell). Place the open oysters on sheet pans and refrigerate until you are ready to make your recipe.
Nutrition
Serving: 1serving (3 oysters) | Calories: 140kcal | Carbohydrates: 3g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 95mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg