Rockefeller Style Grilled Oysters bring a sophisticated twist to the classic Oysters Rockefeller recipe, adding a delightful smokiness that elevates the dish to new heights. The rich, buttery topping blends perfectly with the subtle char from the grill, creating a memorable dining experience that’s both elegant and indulgent.
This seafood recipe is perfect for those who love the traditional flavors of Oysters Rockefeller, but are looking for a new way to enjoy this timeless dish.
What are Oysters Rockefeller?
Oysters Rockefeller is a classic American dish that originated in New Orleans. It consists of oysters on the half-shell, topped with a rich mixture of butter, herbs, and breadcrumbs, often including spinach and sometimes bacon, then baked or broiled until golden and bubbly. The dish is named after John D. Rockefeller, one of the wealthiest men of the time, due to its luxurious ingredients and rich flavor.
Why You Should Make Rockefeller Style Grilled Oysters
- Elevated Flavor Profile: The grilling process adds a subtle smokiness that compliments the rich, buttery topping, creating a unique and memorable taste experience.
- Sophisticated Presentation: Impress your guests with a visually stunning and elegant dish that’s perfect for dinner parties, special occasions, or gourmet gatherings.
- Easy Preparation: Despite its fancy appearance, this grilled oyster recipe is straightforward and can be prepared with relative ease, making it accessible for home cooks.
- Classic with a Twist: Offers a fresh take on the traditional Oysters Rockefeller recipe, appealing to those who appreciate the original but are looking for a new way to enjoy it.
- Healthy and Nutritious: Incorporates fresh spinach and high-quality cheeses, providing a dish that’s both delicious and packed with nutrients.
- Perfect for Outdoor Cooking: Ideal for summer cookouts and barbecues, allowing you to enjoy gourmet food in a casual, outdoor setting.
- Crowd-Pleaser: With its rich flavors and elegant presentation, this oyster dish is sure to be a hit with guests and family alike, making any gathering special.
- Adaptable Recipe: Can be adjusted to personal taste preferences, such as using different types of cheese, or adjusting the seasoning to suit your palate.
Ingredients to Make Rockefeller Style Grilled Oysters
- Oysters: Use medium-to-large size oysters such as Blue Point, Pacific or Kumamoto. For those who prefer an alternative, littleneck clams or even scallops in their shell can be used, though the flavor and texture will differ slightly.
- Bacon: Adds a smoky, savory element. As a substitute, you can use pancetta or prosciutto for a different flavor profile, or omit for a vegetarian version.
- Shallot: Offers a mild, sweet onion flavor. Substitute with a small red onion or sweet onion.
- White Wine: Adds acidity and depth to the dish. Substitute with the traditional Pernod, Herbsaint, or Absinthe for a more classic flavor, or use vegetable or chicken broth for a non-alcoholic version.
- Fresh Baby Spinach: Provides color and nutrients. Frozen spinach can be used as a substitute; just be sure to thaw and drain it thoroughly. Kale or Swiss chard can also be used.
- Heavy Whipping Cream: Creates a rich, creamy texture. Substitute with half-and-half or a dairy-free cream if needed.
- Gruyère Cheese: Offers a nutty, creamy flavor. Substitute with Swiss cheese, Emmental or a sharp white cheddar.
- Parmesan Cheese: Adds a salty, umami punch. Pecorino Romano or Asiago can be used as alternatives.
- Panko Breadcrumbs: Provides a crunchy topping. Regular breadcrumbs or crushed crackers.
How to Prepare Grilled Oysters Rockefeller
- Shuck the oysters or have your fishmonger shuck them for you. Lay the oysters on a bed of rock salt, either in a large cast iron pan or heavy baking sheet to keep them steady. Place them in the fridge while you prepare the filling.
- In a skillet, start crisping the chopped bacon until golden brown. Drain.
- While the bacon is cooking, add the spinach to a microwave-safe bowl and microwave for 45 seconds. Squeeze out any excess water. Chop.
- Finely shred the cheeses and mix together in a small bowl.
- Add a tablespoon of butter to a pan, along with the panko. Lightly toast then mix in half of the parsley. Reserve.
- In a separate pan, melt two tablespoons of butter. Add the minced garlic, shallots and pepper. Sauté for about a minute.
- Pour in the wine and allow to reduce.
- Add the chopped spinach, 1/2 cup heavy cream and half of the bacon. Cook for a few minutes, until slightly thickened. If too thick, or you need additional sauce, add the remaining cream.
- Preheat the grill to medium-high heat.
- Place the pan with the shucked oysters onto the grill. Fill each oyster with a generous spoonful of the spinach mixture. Top with cheese and the toasty Panko. Sprinkle the remaining pieces of bacon over the top.
- Close the grill lid and cook for about 5 to 8 minutes, or until the topping is bubbly and the cheese is golden brown.
How to Serve and Store Grilled Oysters Rockefeller
- Serve these Rockefeller Style Grilled Oysters as an elegant appetizer, or a luxurious main course.
- Pair with a crisp white wine or sparkling wine to compliment the rich flavors.
- Accompany with a fresh green salad, or a creamy risotto for a complete meal.
- Garnish with lemon wedges to add a bright, acidic finish.
Storing Leftovers:
- Store any leftovers in an airtight container in the refrigerator for up to two days.
- Reheat by placing the oysters on a baking sheet and warming in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
- Avoid microwaving to prevent the oysters from becoming rubbery and overcooking the topping.
More Oyster Recipes to Love
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Rockefeller Style Grilled Oysters
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Rockefeller Style Grilled Oysters bring a sophisticated twist to the classic Oysters Rockefeller recipe, adding a delightful smokiness that elevates the dish to new heights. The rich, buttery topping blends perfectly with the subtle char from the grill, creating a memorable dining experience that’s both elegant and indulgent.
Ingredients
- 12–18 medium-to-large sized oysters
- 4 slices bacon, chopped
- 3 tablespoons butter, divided
- 1 small shallot, minced
- 2 garlic cloves, minced
- 2 tablespoons white wine
- 5 ounces fresh baby spinach
- 1 teaspoon black pepper
- pinch of crushed red pepper flakes or cayenne pepper
- 1/2–3/4 cup heavy whipping cream
- 4 ounces Gruyère cheese, shredded
- 3 ounces Parmesan cheese, freshly shredded
- 1/3 cup Panko breadcrumbs
- 1 tablespoon fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Shuck the oysters or have your fishmonger shuck them for you. Lay the oysters on a bed of rock salt, either in a large cast iron pan or heavy baking sheet to keep them steady. Place them in the fridge while you prepare the filling
- In a skillet, start crisping the chopped bacon until golden brown. Drain.
- While the bacon is cooking, add the spinach to a microwave-safe bowl and microwave for 45 seconds. Squeeze out any excess water. Chop.
- Finely shred the cheese and mix together in a small bowl.
- Add a tablespoon of butter to a pan, along with the panko. Lightly toast then mix in half of the parsley. Reserve.
- In a separate pan, melt two tablespoons of butter. Add the minced garlic, shallots and pepper. Sauté for about a minute.
- Pour in the wine and allow to reduce.
- Add the chopped spinach, 1/2 cup heavy cream and half of the bacon. Cook for a few minutes, until slightly thickened. If too thick, or you feel you need additional sauce, add the remaining cream.
- Preheat the grill to medium-high heat.
- Place the pan with the shucked oysters onto the grill. Fill each oyster with a generous spoonful of the spinach mixture. Top with cheese and the toasty Panko. Sprinkle the remaining pieces of bacon over the top.
- Close the grill lid and cook for about 5 to 8 minutes, or until the topping is bubbly and the cheese is golden brown.
- Remove from the grill and serve immediately with lemon wedges on the side.
- ENJOY!
Notes
- Medium-to-large oysters work well in the recipe, as they have the ability to hold the filling.
- If you’re not comfortable shucking oysters yourself, ask your fishmonger to do it for you. This can save time and ensure safety.
- If shucking the oysters yourself, take precaution. Use an oyster shucking knife (as opposed to a butter knife) and wear protective gloves or use a thick dish towel.
- Use a bed of rock salt or crumpled aluminum foil to keep the oysters steady in the pan, preventing them from tipping over and losing their delicious fillings.
- You can grill the oysters directly on the grill grate, just ensure the bottoms of the oysters are flat to prevent tipping over.
- Ensure the spinach is well-drained after microwaving to avoid excess moisture in the filling.
- Shred the cheeses finely to help them melt evenly and create a creamy, smooth topping.
- Toast the Panko breadcrumbs lightly in a pan before mixing them with butter for an extra crispy topping.
- For a touch of heat, add crushed red pepper flakes or a pinch of cayenne to the spinach cream filling.
- If the sauce seems too thick, add a touch more cream.
- Fill the oysters on the cool side of the grill.
- Keep a close eye on the oysters while grilling to prevent overcooking. They should be bubbly and golden brown within 5 to 8 minutes.
- Serve the oysters immediately, with lemon wedges, for the best flavor. The acidity of the lemon juice enhances the rich, buttery topping.
- Grill the lemon wedges for even more added flavor.
- If you have leftovers, store them in an airtight container in the refrigerator and reheat in the oven to maintain their texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Easy
- Cuisine: Seafood
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