You Can Make Oysters Rockefeller at Home

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Ever have a recipe that’s been on your “try” list… absolutely forever? I hate to admit it, but waaaay back in 2011 (when interviewed for winning a recipe contest), I pledged to master Oysters Rockefeller.      

Oysters Rockefeller with Wine

Oysters Rockefeller with Wine

Ahem. Fast forward four years.   

If you have never had the pleasure, Oysters Rockefeller (per Wikipedia) are “oysters on the half-shell that have been topped with various other ingredients… and are then baked or broiled.” Originally topped with a mixture containing herbs like parsley or chervil, today you are likely to find a topping based on spinach. Doesn’t that make this almost a health food? 

Top Oysters Rockefeller with Spinach and Seasoned Bread Crumbs

Top Oysters Rockefeller with Spinach and Seasoned Bread Crumbs

The name Oysters Rockefeller comes from John D Rockefeller whose wealth, it was said, rivaled the richness of the sauce. If these were invented today, I suppose they’d be called Oysters Gates

Of course slipping a “slimy mollusk” into your mouth might seem intimidating. But don’t let that dissuade you. Because they are cooked and covered with a rich topping, Oysters Rockefeller are far less daunting than (raw) oysters on the half shell or even (cooked) Mussels Meuniere.  My husband and daughter won’t touch a mussel but Oysters Rockefeller get gobbled down. 

Shucking Oysters

Shucking Oysters

My husband and I tried making this for the first time a couple months ago. I cooked while he took on the challenge of opening the oysters. He brought out his toughest work gloves for protection, located a small, stiff knife (we have recently ordered an oyster knife which is a definite improvement) and followed shucking instructions on the internet. I started with a recipe from Tyler Florence, and made a few modifications over time, most significantly more spinach. Never miss a chance to slip in a serving of vegetables. 

Preparing Oysters Rockefeller

Preparing Oysters Rockefeller

Sometimes this is served with a sauce-usually mignonette (traditional, but didn’t seem to add enough to be worth the effort) or hollandaise (which seemed to overpower the other flavors), but we decided we like them best without. If you like these with a sauce, I’d love to hear…

As I did research for this post, I learned that oysters contain a fair amount of healthy omega-3 fatty acids. Spinach, of course, is loaded with vitamins and antioxidants. So, in the end, this appetizer does practically counts as a health food! 

Oysters Rockefeller, Served

Oysters Rockefeller, Served

Not that I need any more excuses!

Oysters Rockefeller
Serves 3
Oysters Rockefeller are a tasty and healthy appetizer. Usually restaurant fare, you can make them at home by topping oysters with a rich spinach topping!
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
310 calories
19 g
38 g
19 g
6 g
10 g
97 g
296 g
9 g
0 g
8 g
Nutrition Facts
Serving Size
97g
Servings
3
Amount Per Serving
Calories 310
Calories from Fat 170
% Daily Value *
Total Fat 19g
30%
Saturated Fat 10g
48%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 38mg
13%
Sodium 296mg
12%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
7%
Sugars 9g
Protein 6g
Vitamin A
72%
Vitamin C
19%
Calcium
16%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons butter
  2. 2 garlic cloves, minced
  3. 1/3 cup bread crumbs
  4. 2 shallots, chopped
  5. 3 cups chopped fresh spinach (6 oz)
  6. 1/4 cup Pernod, sherry or white wine
  7. Salt and pepper, to taste
  8. Dash red pepper sauce
  9. 1 tablespoons olive oil
  10. 1/4 cup finely grated Parmesan
  11. 1 tablespoon chopped parsley
  12. 1 dozen oysters, on the half shell (see note)
Instructions
  1. Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.
  2. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Add the Pernod or sherry. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes to reduce the liquid.
  3. Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley, season with salt and pepper. Spoon 1 rounded teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture.
  4. Sprinkle a baking pan. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges.
Notes
  1. The original recipe calls for spreading the topping over 2 dozen oysters. I found it hard to stretch this for 24 but I am still debating the optimal ratio.
  2. Many recipes call for baking these on salt so they sit nicely in the pan. I used split peas the first time and but going without seems to work fine for me too.
beta
calories
310
fat
19g
protein
6g
carbs
19g
more
Art of Natural Living http://artofnaturalliving.com/
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15 Comments

  1. I love them. Love them. Love them.

  2. I love that you set your mind to try something totally new and you did it, looks like they came out great!

    • Thanks. I really was happy they worked out–and that my husband was so open minded about shucking the oysters!

  3. This recipe looks really good and easy to do. I will have to try it over this weekend. Thanks!

    • The only thing that is a challenge is shucking the oysters–good luck. I’d love to hear how it goes if you get the chance.

      • Oh that didn’t sound right–opening the oysters isn’t as bad as all that! I meant I hope you get the chance to enjoy these!

  4. Yum! These oyster look so good…thanks for the recipe…one of this day I will have to try it!
    Enjoy the rest of your week Inger 🙂

  5. I always thought of Oysters Rockefeller as being a complicated dish…you make it look quite doable! Very nice post!!

    • Not a problem at all, Kathy–once you get those oysters open! One of these days I may even try this with bulk oysters. It’s considered a bit fringe but would be easier. We scrubbed up a few shells and ran them through the dishwasher just in case we decide to try that.

  6. Great recipe Inger. I’m from Australia and hadn’t heard of Oysters Rockefeller. After seeing your recipe I made some for lunch today and they’re beautiful.
    Cheers!

  7. Thank Inger, love the post, looks very delicious.

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