Oysters Rockefeller Recipe

angled shot of cooked oysters on tray with lemon wedges

Course: Appetizer

Cuisine: American

Keyword: baked oysters, oyster appetizer, oysters rockefeller, spinach oysters

Prep Time: 30

Cook Time: 5

Total Time: 35

Servings:

Calories: 147kcal

Author: Jessica Formicola

Buttery Oysters Rockefeller with garlicky greens, crisp crumbs and bacon. Step-by-step shucking, tips, and variations- fancy, fast, flawless!

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Equipment

Ingredients

24 raw oysters , shucked with liquor reserved and strained
4 tablespoons unsalted butter
2 teaspoon extra virgin olive oil
1/3 cup red onion , minced
2 cloves fresh garlic , grated
1/2 ground black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground fennel
3/4 cup baby spinach , stems removed and finely chopped
1 lemon , juiced and zested
2/3 cup panko bread crumbs
1/3 cup bacon , cooked and crumbled and warm
1/3 cup parmesan cheese , finely grated
lemon wedges, for serving
flat parsley , for garnish

Instructions

Preheat the oven to 425°F.
Shuck the 24 raw oysters and place them in a dish suitable for baking. You can use aluminum foil or a thick layer of coarse salt to help them stay stable and even. If you have one that is super small, you can place it in another shell. Chill until they are ready to cook.
In a small skillet, melt the 4 tablespoons unsalted butter and 2 teaspoon extra virgin olive oil over medium heat. Add the chopped 1/3 cup red onion, sauteing for 2-3 minutes until fragrant. Add the grated 2 cloves fresh garlic, 1/2 ground black pepper, 1/4 teaspoon smoked paprika, 1/4 teaspoon ground fennel and finely chopped 3/4 cup baby spinach. Continue to saute until spinach wilts, but stays vibrant green, approximately 2 minutes. Add 1 tablespoon of the reserved oyster liquor into the mixture.
Remove from the heat and fold in the zest and juice from 1 lemon and 2/3 cup panko bread crumbs.
Spoon 1-2 teaspoons of the filling into each oyster. Evenly divide the cooked and crumbled 1/3 cup bacon over the oysters.
Bake for 5-7 minutes for medium oysters and 9-11 minutes for large oysters, or until the meat just cups and the panko breadcrumbs lightly brown.
When they come out of the oven, top with finely grated 1/3 cup parmesan cheese and sprinkle with chopped flat parsley
Serve with extra lemon wedges, for serving for spritzing.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

Best oysters for rockefeller are blue points, Chincoteague or Chesapeakes. Look for something not too large and relatively flat but with a little cup so it holds the topping.

Storage: Because the texture will change so much when reheated, I only recommend storing these oysters before they are baked.

Freezing: You can freeze unbaked oysters for up to 2 months.

Nutrition