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Oysters Rockefeller Recipe
5 from 18 votes

Oysters Rockefeller Recipe

Oysters Rockefeller consists of fresh oysters on the half shell topped with a creamy mixture of sautéed onions, garlic, baby spinach, and cream, enriched with parmesan and Asiago cheeses, prosciutto, and breadcrumbs. The mixture is broiled until golden and bubbly, offering a rich, savory seafood appetizer with a smooth texture and crispy topping. Chardonnay adds subtle acidity to the dish.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 24 Oysters
Calories: 105 kcal
Course: Appetizer
Cuisine: French

Ingredients

  • 2 tablespoons olive oil
  • 1/2 yellow onion peeled small diced
  • 2 cloves garlic finely minced
  • 2 cups heavy cream
  • 4 cups baby spinach packed
  • 24 oyster whole shucked on half shell, shells divided
  • 1/4 cup chardonnay wine
  • 2 ounces prosciutto ham julienne cut
  • 2 ounces Asiago cheese shredded
  • 3/4 cup breadcrumbs
  • Parmesan Cheese shredded
  • salt sea salt and fresh cracked, to taste
  • black pepper sea salt and fresh cracked, to taste

Instructions

    Cup of Yum
  1. Preheat the broiler to high heat.
  2. In a large sauté pan on medium heat with 1 tablespoon of olive oil, add the onions and garlic and cook for 4 to 5 minutes while constantly stirring.
  3. Once they are lightly brown, add in the cream and reduce until the cream is the consistency of Alfredo sauce.
  4. Once the heavy cream is to the desired consistency, add in the baby spinach and cook until mixed in and slightly wilted.
  5. Season the mixture with salt and cracked black pepper. Set the pan aside.
  6. In a separate medium sauté pan on medium-high heat with 1 tablespoon of olive oil, add in the raw oysters (without the shell) and sauté for 1 to 2 minutes to slightly cook.
  7. Add the Chardonnay wine to deglaze the pan while you sauté the oysters for 1 to 2 minutes.
  8. Place the oyster shells on a sheet pan and divide the cooked oysters among the shells. There should be 1 oyster for 1 shell.
  9. Top each oyster with a little bit of the cream-baby spinach mixture followed up with julienne prosciutto ham and shredded asiago cheese. Divide all the ingredients between the oysters.
  10. Finish by evenly sprinkling on the breadcrumbs and then parmesan cheese.
  11. Broil the pan of oysters in the oven on high for 2 minutes or until the cheese is melted and golden brown.
  12. To Plate: Remove oysters and shells from the pan and add to a tray along with lemon slices.

Notes

  • Consume Oysters Rockefeller immediately after cooking for best texture and flavor.
  • Store leftovers covered in the refrigerator for up to 2 days.
  • For freezing, freeze raw oysters tightly covered for up to 2 months; bake frozen in a 400°F oven for 12-15 minutes before broiling.
  • Reheat by covering oysters with foil and baking at 400°F for 6-8 minutes until hot and cheese is melted.
  • Frozen spinach can be used if thoroughly rinsed and drained before cooking.
  • Pecorino Romano is a suitable substitute for Parmesan cheese if preferred.

Nutrition Information

Calories 105kcal (5%) Carbohydrates 3g (1%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 30mg (10%) Sodium 71mg (3%) Potassium 57mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 779IU (16%) Vitamin C 2mg (2%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 Oysters

Amount Per Serving

Calories 105

% Daily Value*

Calories 105kcal 5%
Carbohydrates 3g 1%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 30mg 10%
Sodium 71mg 3%
Potassium 57mg 1%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 779IU 16%
Vitamin C 2mg 2%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.