OMG!!! Oysters Rockefeller is a Louisiana favorite. A rich, and creamy blend of spinach, cheeses, and bacon on top of a juicy, plump oyster. Seriously, what more could you ask for? I hope you will love this recipe as much as I loved creating it. The recipe is relatively easy. Just a few simple steps and these amazing Oysters Rockefeller can be on your table in just under thirty minutes!
I used Blue Point oysters from The Carolina Meat & Fish Co. for this recipe. I would suggest using these, or an oyster similar in size and brininess. Ask your local fishmonger for substitutes, if Blue Points are not available. This recipe will make about a dozen and a half oysters! Shucking oysters is fun for me, but if you do not want to bother, be sure to ask for them to shuck them for you and keep in the shell.
HOW TO MAKE THE FILLING FOR OYSTERS ROCKEFELLER
Heat oven to 375 degrees. Cut the bacon into tiny pieces. Cook to crispy. Drain excess fat and reserve. While the bacon is cooking, place the spinach in a microwave-safe bowl. Microwave on high for a minute. Place spinach on a cutting board and chop into tiny pieces. Reserve.
Melt three tablespoons of butter in a pan. Add the shallots and garlic. Cook for about a minute.
Add the chopped spinach. Season with black pepper. You should NOT need to add additional salt. The butter and bacon will provide plenty. Pour in a splash of the white wine.
Add in the heavy whipping cream and combine. Allow this mixture to cook for about two minutes. Basically, just enough to heat up the cream and allow the mixture to thicken a bit. Add about one half of the crisp bacon pieces to the spinach mixture.
Stir to combine.
Remove pan from heat. In a small bowl, melt the remaining two tablespoons of butter in the microwave. Remove from microwave and add in the Panko bread crumbs. Stir well to coat the breadcrumbs. Mix in a tablespoon of the fresh chopped parsley.
FILLING AND BAKING THE OYSTERS ROCKEFELLER
Grab a baking dish or pan. I used this flat cast iron pan from Lodge. It was perfect for making this recipe. Pour the rock/coarse salt on the bottom of the pan. You can also substitute with ice cream salt. This will help keep the oysters steady as you fill and bake. Arrange the oysters on the salt foundation.
Place one or two spoonfuls of the spinach mixture on top of each oyster.
Top the spinach mixture with the Parmesan and Gruyere. I just topped each one off with a few generous pinches.
Top the cheese with the Panko/butter mixture.
TO FINISH AND SERVE OYSTERS ROCKEFELLER
Bake in a 375 degree oven for about 10 to 12 minutes. You will notice that the cheese will melt and the breadcrumb topping will turn a golden brown. Broil for the last minute or so. Remove from oven and top with lemon zest and a few of the leftover bacon pieces. Serve immediately with fresh lemon wedges. ENJOY these elegant Oysters Rockefeller! If you love oysters, you will enjoy my recipes for Southern Fried Oysters and Grilled Oysters.
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