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Oysters Rockefeller
Fresh oysters are topped with a rich mixture of spinach, butter and breadcrumbs and baked until bubbling, a New Orleans classic served on the half shell.
Total time
30 min
Prep
20 min
Cook
10 min
Difficulty
hard
Cuisine
American
Ingredients
24fresh oysters, shucked on the half-shell
100gbutter
3 clovesgarlic, minced
1 smallonion, finely diced
200gfresh spinach, finely chopped
2 tbspPernod or dry white wine
1/2 cupfresh breadcrumbs
2 tbspparmesan, grated
salt and pepperto taste
lemon wedgesto serve
Instructions
1
Melt butter. Sauté garlic and onion 3 minutes. Add spinach and Pernod. Cook 2 minutes.
2
Place oysters on rock salt in a baking tray.
3
Spoon spinach mixture over each oyster.
4
Mix breadcrumbs and parmesan and scatter over the top.
5
Bake at 220°C for 8-10 minutes until tops are golden and oysters just cooked.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
284
Protein
6.5g
Fat
23g
Carbs
14.2g
Fiber
2.2g
Sodium
243mg
Reviews
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