Description
Delicious Oysters Rockefeller recipe featuring fresh oysters topped with a creamy spinach mixture and broiled to perfection.
Ingredients
Scale
- 24 medium oysters, live in shell
- 1/2 tablespoon (7 ml) extra virgin olive oil
- 2 shallots, finely minced
- 9 ounces (255 g) fresh baby spinach
- 2 ounces (57 g) 1/3 less fat cream cheese
- 3 tablespoons (45 ml) half & half cream
- 3 tablespoons (30 g) grated Pecorino Romano cheese
- 1/4 cup (30 g) plain or gluten-free panko crumbs
- Salt, to taste
- Pepper, to taste
Instructions
- Step 1: Clean and Shuck Oysters: Rinse oysters under cold running water. Using an oyster knife and wearing gloves or holding oysters securely in a folded dish towel, insert the knife into the oyster hinge and twist carefully to open. Release the oyster meat from the shell, ensuring no shell fragments remain.
- Step 2: Sauté Shallots and Spinach: Heat 1/2 tablespoon extra virgin olive oil in a large skillet over medium heat. Add the finely minced shallots and cook until soft and translucent, about 3 to 4 minutes. Add the fresh baby spinach, season with salt and pepper, and cook until wilted, approximately 2 minutes.
- Step 3: Mix Cream Cheese Filling: Remove skillet from heat. Stir in 2 ounces softened 1/3 less fat cream cheese, 3 tablespoons half & half cream, and 3 tablespoons grated Pecorino Romano cheese. Mix until fully combined, creating a creamy spinach mixture. If the cream cheese clumps, ensure it has softened at room temperature for about 15 minutes before mixing.
- Step 4: Preheat Broiler: Preheat your oven’s broiler on high heat. Adjust the oven rack to position about 6 inches (15 cm) from the heating element to ensure even cooking.
- Step 5: Assemble and Broil: Place the shucked oysters on a broiler-safe baking sheet. Spoon a generous amount of the spinach and cream cheese mixture atop each oyster. Sprinkle with 1/4 cup plain or gluten-free panko crumbs evenly over each topped oyster. Broil for 5 to 7 minutes, monitoring closely until the topping is bubbly and golden brown. If the topping is not browning after 5 minutes, check every minute to prevent burning.
- Step 6: Serve Immediately: Serve the Oysters Rockefeller hot from the broiler. Enhance serving by offering lemon wedges or a light cocktail alongside. Garnish with freshly chopped parsley or chives if desired.
Notes
- Room Temperature: Store Oysters Rockefeller in an airtight container at room temperature for up to 1 day before serving or reheating.
- Refrigeration: Place in an airtight container in the refrigerator for up to 3 days and reheat gently before serving to maintain texture.
- Freezing: Wrap oysters tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating and serving.
- When shucking oysters, use a towel for a secure grip and prevent slipping while twisting open the shell. This technique reduces shell fragment contamination.
- Add a pinch of salt when cooking spinach to release moisture and enhance flavor of the filling.
- Preheat the broiler and set rack at 6 inches distance to ensure toppings crisp evenly without burning or undercooking.
- If cream cheese lumps during mixing, allowing it to soften for 15 minutes at room temperature before combining improves smoothness.
- Monitor panko crumbs closely as they can quickly go from golden to burnt under the broiler; check between 5 to 7 minutes and remove as soon as golden.
- Discard any oysters with off smells immediately to ensure food safety.
Nutrition
- Serving Size: 1 oyster
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A