I absolutely love oysters and this is one of my favorite ways to enjoy them! Oysters Rockefeller are cooked and easy to make if you’re not a fan of raw oysters. This makes for a great summer hosting appetizer for a group or cut down the amount if it’s for yourself. Enjoy this savory treat!
Oysters Rockefeller
Ingredients
- 24 large oysters (live in shell)
- 1/2 tablespoon extra virgin olive oil
- 2 shallots (finely minced)
- 10 oz fresh baby spinach
- 3 oz cream cheese
- 3 tablespoons half & half cream
- 3 tablespoons grated Grano Padano
- 1/4 cup plain or gluten-free panko crumbs
Prepare
- First, with gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.
- Throw away the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.
- In a large skillet over medium heat 1/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.
- Next, add spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.
- Add the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.
- Reheat the oven to broil on high with the rack 6 inches from the heating element.
- Place one tablespoon of the spinach mixture on top of each oyster. Top each with 1/2 teaspoon panko bread crumbs.
- Broil 5 to 7 minutes or until golden brown. Serve and enjoy!
