Oysters Rockefeller can be made many ways. Our spin on this mid-Atlantic staple is to keep things simple with a short ingredient list. This dish is exponentially more rewarding if you choose to shuck your own oysters.
- 1 Tbsp 1 Tbsp 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp 1 Tbsp 1 Tbsp Parsley
- 1/2 1/2 1/2 Shallot, minced
- 12 12 12 Oysters
- 2 1/2 cup 2 1/2 cup 2 1/2 cup Spinach, chopped
- 3 cloves 3 cloves 3 cloves Garlic, minced
- 1 tsp 1 tsp 1 tsp Red Pepper Flakes
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 1/2 tsp 1/2 tsp 1/2 tsp Black Pepper
- Clean oysters with a stiff-bristle brush under cold water.
- Shuck oysters according to the instructions in the “Notes” section below.
- Pour a thin layer of kosher salt on a baking sheet.
- Place oysters on salted baking sheet.
- Preheat oven to 400°F.
- Heat olive oil in a frying pan over medium heat.
- Sauté garlic and shallot until tender.
- Add the spinach, parsley, salt, pepper, and red pepper flakes.
- Continue to sauté until the spinach is wilted.
- Remove spinach topping from heat and allow to cool.
- Top each oyster with the spinach mixture.
- Bake at 400°F for 20 minutes, or until the topping is lightly toasted and the oysters have started to curl.
Shuck the oysters using a thick gardening glove and a sturdy (but dull) knife. Hold the oyster in the gloved hand with the flatter side up, keeping the oyster as level as possible. Locate the hinge at the 'tip' of the shell, and insert the knife tip to pry the shell apart. Apply twisting pressure to lift the top portion off. Once the shell pops open, keep the oyster flat to prevent the juices inside from dripping out. Discard the top portion of the shell. Use the knife to separate the meat of the oyster from the shell by sliding it under the end opposite the hinge near the curved lip.
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