Oysters Rockefeller
This simple Oysters Rockefeller recipe never fails to impress. Each oyster is generously layered with a rich spinach mixture and finished with breadcrumbs that crisp up beautifully when broiled.
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Ingredients
- 24 medium oysters
- 1/2 tablespoon extra virgin olive oil
- 3 tablespoons half & half cream
- 3 tablespoons grated Pecorino Romano
- 1/4 cup plain or gluten-free panko crumbs
- 2 shallots
- 9 ounces fresh baby spinach
- 2 ounces 1/3 less fat cream cheese
Instructions
- 1
If you’re planning to shuck the oysters by yourself, make sure to wash and scrub them thoroughly.
- 2
Wearing gloves, position the oysters on a dish towel and gently pry them open with an oyster knife, sliding it underneath to detach the meat from the shell.
- 3
Discard the top shell and arrange the opened oysters on one or two sheet pans, depending on their size, then place them in the refrigerator until you’re ready to use them.
- 4
In a large frying pan over medium heat, pour in 1/2 tablespoon of olive oil and add the shallots, cooking them until they become soft, which should take about 3 to 4 minutes.
- 5
Stir in the spinach, adding a pinch of salt and pepper, and continue to cook until the spinach has wilted, approximately 2 minutes.
- 6
Incorporate the cream cheese, half & half, and Pecorino cheese into the mixture. Stir until the cream cheese has melted and the mixture resembles creamed spinach. Allow it to cool completely in the refrigerator or freeze for 10 minutes.
- 7
Preheat the oven and set it to broil on high, making sure the rack is positioned 6 inches away from the heating element.
- 8
Spoon one tablespoon of the spinach mixture onto each oyster, then sprinkle 1/2 teaspoon of panko breadcrumbs on top of each.
- 9
Broil for 5 to 7 minutes, or until the tops turn a beautiful golden brown. Serve immediately.