Photo by Michelle Chism, Sierra Gold Seafood
Oysters Rockefeller
Rich, savory, and timeless, oysters Rockefeller bring bold flavor with every baked, buttery bite.
Servings: 4 servings
Ingredients
- 24 medium oysters shucked and live in shell
- ½ tablespoon extra-virgin olive oil
- 2 shallots finely minced
- 9 cups fresh baby spinach
- Salt and pepper to taste
- ¼ cup cream cheese with ⅓ less fat
- 3 tablespoons half and half
- 3 tablespoons pecorino Romano grated
- ¼ cup panko breadcrumbs
Instructions
- Note: Be sure to clean and shuck your oysters first before beginning this recipe. (See the step-by-step shucking instructions in the story for guidance.)
- For the topping, heat olive oil in a large skillet over medium heat. Add shallots and cook until tender, about 3 to 4 minutes. Stir in spinach, season with a pinch of salt and pepper, and cook until wilted, about 2 minutes. Add cream cheese, half and half, and pecorino Romano cheese, mixing until the cream cheese melts and mixture resembles creamed spinach. Allow topping to cool completely.
- When ready to cook, preheat oven to broil with the top rack positioned about 6 inches from the heating element. Place 1 tablespoon of spinach topping mixture on top of each shucked oyster. Sprinkle with panko breadcrumbs and broil for 5 to 7 minutes, or until the tops are golden brown. Serve immediately, with a zesty mignonette sauce, if desired.
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