Oysters Rockefeller

Name: Oysters Rockefeller
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 serving
Ingredients: 3 tablespoons butter; 2 garlic cloves; 1/3 cup bread crumbs; 2 shallots; 3 cups chopped fresh spinach; 1/4 cup pernod; salt and pepper; Dash red pepper sauce; 1 tablespoons olive oil; 1/4 cup finely grated parmesan; 1 tablespoon chopped parsley; 1 dozen oysters

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
3
Calories
310 kcal
Course
Appetizer

Oysters Rockefeller

Holly Espinosa

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Oysters Rockefeller are a tasty and healthy appetizer. Usually restaurant fare, you can make them at home by topping oysters with a rich spinach topping!

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Ingredients

Servings

3 tablespoons butter
2 garlic cloves minced
1/3 cup bread crumbs
2 shallots chopped
3 cups chopped fresh spinach 6 oz
1/4 cup pernod sherry or white wine
salt and pepper to taste
Dash red pepper sauce
1 tablespoons olive oil
1/4 cup finely grated parmesan
1 tablespoon chopped parsley
1 dozen oysters on the half shell (see note)

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Instructions

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. Add the Pernod or sherry. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes to reduce the liquid.
Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley, season with salt and pepper. Spoon 1 rounded teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture.
Sprinkle a baking pan. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges.

Notes

The original recipe calls for spreading the topping over 2 dozen oysters. I found it hard to stretch this for 24 but I am still debating the optimal ratio.Many recipes call for baking these on salt so they sit nicely in the pan. I used split peas the first time and but going without seems to work fine for me too.