WEEKDAYS 1e|12c|p

Oysters Rockefeller

Clinton Kelly
Servings: 6
30 to 60 min
Part 1 of 2

Served on the half shell, these luscious oysters are topped with butter, Parmesan and bread crumbs and baked until golden.

  • Ingredients
  • step-by-step directions
Oysters Rockefeller
  • 16 large Oysters (shucked and chilled in half shell)
  • 3 tablespoons Butter
  • 1 small Onion (finely chopped)
  • 1 Garlic clove (minced)
  • 4 cups fresh Spinach
  • 2 teaspoons Anise Flavored Liquor (optional)
  • 1/2 cup Panko Bread Crumbs
  • 1/3 cup grated Parmesan Cheese
  • Hot Sauce (to taste)
  • Salt
  • freshly Cracked Black Pepper
  • Rock Salt (to line baking sheet)
  • Preheat oven to 400 F. Melt butter in a saute pan over medium. Add the onions and season with salt. Cook for 2 to 3 minutes or until translucent. Add the garlic and cook until fragrant.
  • Add the spinach and toss to combine with onions. Drizzle the anise liquor over spinach and cook until wilted. 
  • Remove pan from heat and stir in bread crumbs, cheese and hot sauce. Adjust seasoning to taste.
  • Place a heaping tablespoon of spinach mixture on top of each oyster and arrange on a baking sheet lined with rock salt. Bake for 6 to 8 minutes or until light golden on top. Serve warm with a glass of cold champagne.
rate this recipe

Latest Recipes