Rockefeller Oysters
Fresh oysters on the half shell baked with a rich topping of butter, fresh spinach, herbs, and crispy breadcrumbs.
30 min
Medium
Americana (Nueva Orleans)
4 servings
The story behind
Created in the late 19th century, Oysters Rockefeller was named for the extreme richness of its sauce. This recipe balances the brine of the sea with the silkiness of butter and the herbal notes of spinach. Presented in a cast iron skillet with lemon wedges, it maintains a clean, professional aesthetic that highlights the elegance of this classic appetizer.
Instructions
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1Thoroughly clean the oysters and keep the meat in the half shell over a bed of rock salt or a baking tray.
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2Sauté the spinach with a bit of butter and shallots until wilted.
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3Top each oyster with the spinach mixture and add a generous layer of the herb-infused breadcrumbs.
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4Bake at high heat until the topping is golden and bubbly.
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5Serve immediately with lemon wedges for a clean and professional presentation.
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