Oystesr Rockefeller
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Oystesr Rockefeller
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Oysters Rockefeller are so rich and decadent that they were named after the wealthiest man in the country at the time! A special occasion appetizer that is worth sourcing oysters for!
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Ingredients
- 18 large oysters on the half shell
- 1-2 cups coarse rock or kosher salt
Spinach Topping
- 1/4 cup salted butter
- 1 shallot minced
- 1 garlic clove minced
- 2 cups spinach leaves stems cut off then chopped
- 1 tablespoon Pernod liquer or white wine
Bread Crumb Topping
- 2 tablespoons salted butter
- 1 garlic clove minced
- 1/2 cup bread crumbs
- 1/4 cup fresh parsley minced
- 1/4 cup parmesan
- salt and pepper to taste
- lemon wedges for serving
Instructions
- Get out a baking sheet large enough to hold the 18 oysters on. Sprinkle enough of the rock or kosher salt to cover the sheet.
- Prepare the oysters. Rinse them off, then if they aren't opened already, carefully open the oysters. (See the link in the post above on how to open oysters.)
- Place the open oysters on a sheet pan, nestling them into the salt to hold them upright and then refrigerate until needed.
- Melt the butter in a large saute pan.
- Add the shallots to the melted butter and saute over medium heat for 3 minutes, ensuring they don't burn.
- Add in the garlic and saute until fragrant.
- Add the spinach and saute until the spinach is wilted.
- Add in the Pernod or the white wine and saute another minute. Season with salt, pepper and red pepper flakes. Remove from the heat and place the finished mixture into a bowl and into the refrigerator to cool quickly.
- Melt the butter in the pan. Add the garlic and saute until fragrant.
- Add in the breadcrumbs and stir to mix in with the butter and garlic.
- Add in the parsley and let wilt slightly.
- Remove from the heat and stir in the Parmesan, then salt and pepper to taste.
- Preheat your oven to 400°F.
- Remove the oysters from the fridge.
- Place one tablespoon of the spinach mixture on top of each oyster.
- Top each finished oyster with the panko bread crumbs mixture, dividing between them evenly.
- Bake for 10-15 minutes until the topping is golden brown and the oysters are plumped and cooked.
- Serve the oysters with lemon slices.
Nutrition Information
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Calories
57kcal
(3%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
12mg
(4%)
Sodium
82mg
(3%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
512IU
(10%)
Vitamin C
2mg
(2%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18oysters
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 82mg | 3% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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