OMG!!! Oysters Rockefeller is a Louisiana appetizer favorite. A rich and creamy blend of spinach, cheeses, and bacon on top of a juicy, plump oyster then roasted to perfection. Seriously, what more could you ask for? I hope you will love this recipe as much as I loved creating it. This oyster recipe is relatively easy. Just a few simple steps and these amazing Oysters Rockefeller can be on your table in just under forty minutes!
Naturally, I created a short video making this fabulous seafood hors d’oeuvre on TikTok. Be sure to check out the video below. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to join!
WHAT ARE OYSTERS ROCKEFELLER?
The original recipe for Oysters Rockefeller was created in New Orleans at Antoine’s in the late 1800s. This Southern oyster dish was considered to be so rich, they named it after the richest man of that time, J.D. Rockefeller.
This oyster appetizer is typically topped with a blend of greens, rich cheeses, and butter. The original oyster recipe remains top secret. However, I have a feeling, the chef who created these wonderful Oysters Rockefeller, would approve of my version.
BEST OYSTERS TO USE
Given the vast varieties of oysters currently available, your best bet is to use an oyster that is NOT super salty (briny) for Oysters Rockefeller. The brininess of an oyster can take a lot away from the flavor of the finished preparation.
Ask your local fishmonger for suggestions. Most Southern oysters will work well given their mild flavor profile, and larger size.
A few suggestions include oysters that originate from any of these areas:
- Chesapeake Bay Oysters
- Virginia Oysters
- Maryland Oysters
- Bluepoint Oysters
- Kings Point Oysters
- Gulf Oysters
- Louisiana Oysters
For this preparation, I used Blue Point Oysters. In my opinion, they have the perfect amount of brininess, and are rather large in size.
HOW TO SHUCK OYSTERS
Shucking oysters is fun for me. However, if you don’t want to attempt, ask your fish monger to do for you. Be sure to let them know you need them left on the half shell!
NEVER use a knife, or butter knife to shuck oysters. Invest in an oyster shucker knife!
Here are a few tips on how to properly shuck an oyster:
- grab a few hand towels or use an oyster glove
- nestle the oyster into the towel
- find the back hinge
- place the tip of the oyster knife into the hinge
- use a twist prying motion to loosen the shell
- rotate the blade to separate the top shell (discard top shell)
- use your blade to release the oyster from the bottom shell
- clean up any loosened shell particles (search for tiny crabs or even pearls)
HOW TO MAKE THE BEST OYSTERS ROCKEFELLER
Once the oysters have been shucked, prep the remaining ingredients. In keeping with the traditional richness of Oysters Rockefeller, I used a blend of Gruyère and shredded Parmesan. Feel free to substitute with fontina, mozzarella, and/or Monterey Jack cheese.
Be sure to squeeze out as much water as you can from the spinach. You do not want the filling to be too watery.
Also, there should be no need for added salt. The butter, bacon, cheese and inherent saltiness of the oysters will do.
Once the oysters have been filled with all of the spinach and cheese filling, grab a baking dish or pan. I used this flat cast iron pan from Lodge. It was perfect for making this oyster recipe. Lining the bottom of the dish or pan with the coarse salt will keep the oysters from tipping over as they are roasting. They will be perfectly nestled. The salt bed will NOT impair the flavor of the Oysters Rockefeller.
TO FINISH AND SERVE OYSTERS ROCKEFELLER
Once baked, place the Oysters Rockefeller under the broiler for a minute or two, to brown up the cheese. Garnish with lemon zest and a few of the leftover crispy bacon pieces. Serve immediately with fresh lemon wedges. ENJOY!Print
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Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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