Oyster Rockefeller
Ingredients
4 tbsp butter or margarine
4 tbsp onion (or shallots) finely minced
2 large garlic cloves, minced
2-3 cups frozen spinach, defrosted (frozen spinach holds better moisture, you do not want the filling to dry out when baking)
12 oz heavy cream
½ cup parmesan (or romano) cheese, or 50/50 mixture
½ tsp black pepper
1 tbsp lemon juice
¼ cup panko crumbs
Preparation
Rinse and clean the oysters. Keep refrigerated until needed, after cooking the spinach filling.
Preheat oven to 375 degree F – so the oven is ready to cook the oysters
In a large sauté pan, melt the butter on medium heat.
Add the shallots and garlic to the melted butter and sauté over medium heat for 3-4 minutes, keep an eye on them and do not let them burn.
Add the defrosted spinach and sauté for a few minutes.
Add the lemon juice, heavy cream, cheese and black pepper. Allow the mixture to continue cooking until the cream has reduced by half. If the spinach seems too creamy or watery, you can add panko crumbs to absorb some of the liquid. Set spinach mixture aside when finished
Time to open the oysters. We have a step-by-step written instructions on how to open oysters, and a video our Instagram page.
Lay the shucked oysters on a baking sheet when shucked & add a spoonful of the spinach mixture on top of each oyster. When finished, sprinkle panko crumbs.
Cook oysters in the oven for 15-20 minutes or until the topping is golden brown.
Serve the oysters with lemon slices.