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Best Oyster Rockefeller Recipe!

Easy Oyster Rockefeller Recipe

Oyster Rockefeller: Fresh oysters baked to perfection with a blend of spinach, herbs, and Parmesan for an indulgent coastal delight.
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Course: Appetizer
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Calories: 250kcal
Author: Austin Carter
Servings: 4 people

Equipment

  • Oyster Knife
  • Baking sheet
  • Oven
  • Skillet
  • Cutting Board and Knife
  • Measuring Spoons and Cups
  • Baking Dish
  • Oven Mitts
  • Serving Platter

Ingredients

  • 24 large oysters fresh
  • Rock salt or kosher salt for baking

For the Rockefeller Sauce:

  • ½ cup mayonnaise
  • ¼ cup parsley finely chopped
  • 2 tablespoons chives chopped
  • 1 tablespoon tarragon chopped
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • Salt and pepper to taste

For the Oyster Topping:

  • 1 cup spinach finely chopped
  • 1/4 cup parsley finely chopped
  • 1/4 cup green onions finely chopped
  • 1/4 cup celery finely chopped
  • 1/4 cup melted butter
  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons Pernod or anise-flavored liqueur optional
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 450°F (230°C).
  • Scrub the oysters under cold water to remove any dirt. Shuck the oysters, discarding the top shell and loosening the oyster from the bottom shell. Place the shells on a baking sheet filled with rock salt or kosher salt to keep them steady.
    Scrub the oysters under cold water to remove any dirt. Shuck the oysters, discarding the top shell and loosening the oyster from the bottom shell. Place the shells on a baking sheet filled with rock salt or kosher salt to keep them steady.

Prepare the Rockefeller Sauce:

  • In a bowl, mix together the mayonnaise, parsley, chives, tarragon, lemon juice, garlic, salt, and pepper. Set aside.
    In a bowl, mix together the mayonnaise, parsley, chives, tarragon, lemon juice, garlic, salt, and pepper. Set aside.

For the Oyster Topping:

  • In a skillet over medium heat, melt the butter. Add the spinach, parsley, green onions, and celery. Cook for about 5 minutes until the vegetables are tender.
    In a skillet over medium heat, melt the butter. Add the spinach, parsley, green onions, and celery. Cook for about 5 minutes until the vegetables are tender.
  • Stir in the bread crumbs, Parmesan cheese, Pernod (if using), Worcestershire sauce, salt, and pepper into the vegetable mixture. Cook for another 2 minutes. Remove from heat.
    Stir in the bread crumbs, Parmesan cheese, Pernod (if using), Worcestershire sauce, salt, and pepper into the vegetable mixture. Cook for another 2 minutes. Remove from heat.
  • Spoon the vegetable mixture onto each oyster in its shell.
    Spoon the vegetable mixture onto each oyster in its shell.
  • Bake in the preheated oven for 10-12 minutes or until the edges of the oysters start to curl, and the topping is slightly browned.
    Bake in the preheated oven for 10-12 minutes or until the edges of the oysters start to curl, and the topping is slightly browned.
  • Serve the Oyster Rockefeller hot, accompanied by the Rockefeller sauce for dipping
    Serve the Oyster Rockefeller hot, accompanied by the Rockefeller sauce for dipping

Notes

  1. Freshness Matters: Start with the freshest oysters available for the best flavor.
  2. Master Shucking: Take care when shucking to preserve the oyster and its natural juices.
  3. Balance the Topping: Finely chop ingredients for a harmonious blend in the topping.
  4. Even Arrangement: Ensure the oysters are evenly arranged for consistent baking.
  5. Monitor Carefully: Watch closely while baking to avoid overcooking the delicate oysters.

Nutrition

Calories: 250kcal
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