Oysters Rockefeller is an unbelievably delicious baked seafood appetizer that will certainly impress all of your friends and family! It features oysters on the half shell that are topped with a creamy spinach mixture and breadcrumbs before being baked in the oven! Go ahead and prepare a few dozen and then store them in the freezer so that they are ready to go whenever you want them!
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Instructions
Rinse and clean 24 oysters. Then, carefully open them and use a paring knife to cut under the oysters in order to release them from the shell. Place them onto a baking sheet and keep them in the fridge until ready. *Or, you can use oysters on the half shell.
In a large skillet over medium heat, melt 4 tablespoon butter. Once melted, add 2 shallots and 2 teaspoon garlic and saute for 2-3 minutes. Add 10 oz baby spinach and continue to saute until it has wilted.
Add in 12 oz heavy cream, ½ cup Romano cheese, 1 tablespoon Pernod, 1 tablespoon lemon juice, and ½ teaspoon ground black pepper. Bring the mixture to a boil and then reduce the heat so that it is at a low simmer. Continue to cook until the liquid has reduced by half.
Remove the mixture from the heat and transfer it to the refrigerator to cool completely and solidify.
Preheat the oven to 375°F (190°C).
Once cool, scoop one tablespoon of the spinach mixture onto each oyster. Then, top each one off with ¼ cup Panko breadcrumbs (divided among each oyster).
Bake in the oven for 15-20 minutes or until the topping has turned golden brown.
Remove from the oven and serve immediately with some lemon wedges, on a bed of rock salt if desired.
Notes
I recommend using fresh baby spinach, but frozen spinach will work, too! Just let it thaw fully and squeeze out any excess liquid before cooking.
Pernod is a French anise-flavored liqueur that is commonly used in sauces that are paired with oysters. I strongly recommend grabbing some, as it adds a unique flavor that is well-known in oysters Rockefeller! However, you could also swap it for dry white wine, or omit it altogether.
If you have fresh oysters not in the shell, you can place them into a baking dish and top them with the spinach mixture and breadcrumbs. Bake in the oven at 375°F (190°C) until the topping begins to brown, and enjoy! It won't be as pretty looking, but it will still taste amazing!
If serving as an appetizer, prepare for 2-3 oysters per guest.
You can also prepare these oysters as directed and then cook them on the grill (with the lid closed) or in a smoker if desired!
To make in advance: You can completely prepare your oysters Rockefeller up until baking. Once they are assembled, store them in the freezer for 4-6 weeks. When ready, cook them straight from frozen at 375°F (190°C) for 20-25 minutes, or until the topping begins to brown.
To store: Keep your oysters Rockefeller covered in the fridge for up to 2 days.
To reheat: Place your leftover oysters into a baking dish and cover it tightly with foil. Bake in the oven at 375°F (190°C) for 6-8 minutes, or until the cheese has remelted.