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Oysters Rockefeller
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5 from 5 votes

Oysters Rockefeller

These Oysters Rockefeller are the perfect appetizer to serve during the Holidays. Now with this recipe, you can enjoy this classic at home!
Prep Time15 minutes
Cook Time15 minutes
Passive time0 minutes
Total Time30 minutes
Servings: 12 oysters
Author: Francine Lizotte
Course: Appetizers
Cuisine: Creole/Cajun
Keyword Dinner Party, Elegant Cuisine, Fish & Seafood, Gluten Free, Holidays & Events, Light Meal, Low Sodium, New Year's, Quick & Easy

Ingredients

OYSTERS

  • 12 large oysters
  • 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 tbsp. butter tips & tricks
  • 1 pinch ground Himalayan sea salt
  • 1/4 tsp. freshly ground black pepper, or to taste (I always used mixed peppercorns)
  • coarse pickling salt, as needed, for baking sheet

SAUCE

  • 1 tbsp. salted butter
  • 1/4 cup celery, finely chopped tips & tricks
  • 1 large clove garlic, pressed
  • 1 1/2 tbsp. fresh parsley, chopped tips & tricks
  • 1/2 package (150 g./5 oz.) frozen spinach, thawed and drained
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 3 tbsp. 35% heavy cream
  • 125g (4.5 oz) Brie cheese, such as Double Cream or Brise du Matin
  • 1 tsp. hot sauce such as Cholula®, or more to taste
  • 2 tbsp. Panko® breadcrumbs, divided
  • 1/4 cup grated Grana Padano cheese, or as needed

Directions

OYSTERS

  • Shuck the oysters and, with its liquor, put them in a small pot.
  • Rinse the bottom shells under cold water to remove any sand or soil and place them upside down on paper towel to dry; set aside.
  • To the pot, add lemon juice, butter, salt and pepper. Stir and set the heat to medium-low. When bubbles appear around the edges, cover and cook for 3 minutes.
  • Remove from the heat, drain the oysters in a colander and set aside.
  • On a baking sheet, spread coarse pickling salt to cover the surface, about ¼” thick. Place the rinsed bottom shells on the salt and set aside. Place one oyster per shell and set aside while making the sauce.

SAUCE

  • Preheat oven to broil.
  • In a medium pot over medium-low heat, add butter. When it starts sizzling, add celery, garlic and parsley. Stir well, cover and cook for 3 minutes.
  • Add drained spinach and season well with freshly ground black pepper. Increase the heat to medium, stir, cover and cook for 2 minutes.
  • Add heavy cream, cheese (Brie), hot sauce and 1 tbsp. breadcrumbs. Mix and cook for 2 minutes, stirring constantly. If more cream is needed, add some.
  • Cover the oysters with spinach mixture and sprinkle with the remaining breadcrumbs and Grana Padano cheese.
  • Transfer to the preheated oven and cook for 3-4 minutes or until the cheese has melted and the top is golden brown.
  • Remove from the heat and serve immediately.

Notes

Kitchen Tools: The Oyster Knife can be purchased in the "SHOP" section of Club Foody.