Easy Oysters Rockefeller Recipe Will Make You Want More (7 Ingredients, 25 Minutes) by Donna John
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History has it that Oysters Rockefeller was created by Jules Alciatore in 1899. Jules was the son of the founder of Antoine's Restaurant in New Orleans. Thank you, Jules.
Don't be intimidated by cooking oysters at home. Shucking an oyster is not that hard. Be sure to wear gloves to protect your hands. First, insert an oyster knife or butter knife between the two shells. After inserting the knife, gently twist until the oyster opens. Run the knife along the shell until the muscle releases from the shell. Lastly, make sure there are no bits of shell in the oyster. To save time, buy your oysters pre-shucked.
Oysters Rockefeller is made with oysters (check out the health benefits of oysters) on the half shell, butter, garlic, baby spinach, white wine, panko and grated Parmesan cheese. After shucking the oysters, melt butter in a skillet and cook the garlic until fragrant. Add the spinach and wine and cook until the wine evaporates. Turn off the heat and add the Parmesan cheese and 1/4 cup of the panko breadcrumbs. Set the oysters on a bed of sea salt to keep them from moving around, and top each with a dollop of the spinach mixture. Sprinkle with more Parmesan cheese and broil until golden brown on top. Garnish with fresh chopped parsley.
Pro Tips
- Instead of using salt to keep the oysters from moving around on the baking sheet, you could crumple up aluminum foil and use that as a base.
- Be sure to buy your oysters from a reputable fish market or grocery store.
- If you're on a gluten-free diet, use gluten-free panko breadcrumbs.
Serve Oysters Rockefeller as an appetizer or as part of a seafood dinner.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16
Ingredients
- 16 oysters, shucked
- 2 tablespoons butter
- 2 - 3 cloves garlic, minced
- 6 ounces baby spinach
- 1/4 cup white wine
- 1/2 cup panko (divided)
- 2 tablespoons grated Parmesan, plus more for topping
Here’s how to make it:
- Melt the butter in a skillet. Add the garlic and cook, stirring, about 2 minutes.
- Add the spinach and wine. Cook until almost all the wine has evaporated, about 5 minutes.
- Remove skillet from heat and stir in the Parmesan and 1/4 cup of panko. Season with salt and pepper.
- Put the oysters on a baking sheet. To keep them from moving around, you can set them in a bed of salt.
- Top each oyster with a dollop of the filling. Sprinkle the remaining panko over the filling as well as a little more Parmesan cheese, if desired.
- Broil the oysters until panko begins to brown and oysters are bubbly, about 8 to 10 minutes. Serve.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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