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
Scale
- 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