Thursday, April 19, 2012

Oysters Rockefeller

This is definitely not something typically enjoyed at our house (or any other house I know), but its a delectable treat when we can find fresh oysters. I've found there are so many different recipes for Oysters Rockefeller (probably because the original creator of the dish would never reveal his recipe), but this is the one I came up with based on our own personal tastes. The creamy spinach, crunchy topping and light broil makes for one delicious oyster - and its a great way for those who may be wary of slurping them down whole and raw (which I love also) to enjoy them as well.


1 dozen fresh oysters, shucked and cleaned
2 tsp. unsalted butter
2 Tbsp. minced onion
2 cloves garlic, minced
1 cup frozen chopped spinach, thawed, drained and squeezed dry (not quite a full 10 0z. package)
Pinch of red pepper flakes
Pinch of dill
2 Tbsp. mayonnaise
1 Tbsp. butter, melted
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese


1. Preheat broiler. Place cleaned oysters on large baking sheet (covered with coarse salt, if you have it. Makes so they sit flat).

2. In a small skillet, melt 1 tsp. butter over medium heat. Add onion and garlic and cook, stirring frequently, until onion is translucent, about 4-5 minutes. Stir in spinach, red pepper flakes and dill and cook 2 minutes more. Remove from heat and stir in mayonnaise.

3. Melt remaining 1 Tbsp. butter in a small bowl. Stir in panko and Parmesan until well-combined.

4. Top each oyster with some of the spinach and then the panko topping. Broil 3-5 minutes or until topping is browned and crispy.

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