Description

Oysters Rockefeller is a classic seafood appetizer featuring fresh oysters baked with a rich, creamy mixture of butter, shallots, garlic, spinach, cream, parmesan, and egg yolks. This elegant recipe combines the briny sweetness of oysters with a luscious, cheesy topping, finished with a quick broil to caramelize the surface. Served with fresh lemon wedges, it is perfect for special occasions or gourmet gatherings.

Ingredients

Scale

Oysters

15 fresh oysters, scrubbed clean

Sauce Mixture

6 tablespoons unsalted butter
2 shallots, finely diced
3 garlic cloves, finely minced
2/3 cup white wine
2/3 cup heavy cream
1 cup baby spinach, cleaned and chopped
2 egg yolks
1/4 cup parmesan cheese, finely grated

Garnish

1 lemon, cut into wedges

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a sheet tray lined with parchment paper for baking the oysters.
Shuck Oysters: Set up a shucking station using hand towels, sheet trays, and shucking knives. Hold each cleaned oyster wrapped in a towel to keep a firm grip, insert the knife at the hinge, and twist until the shell pops open. Carefully pry the shell open and detach the oyster meat using a spoon. Reserve oyster meat in a bowl and keep bottom shells along with some top shells to hold the oysters steady while baking.
Sauté Aromatics and Oyster Meat: In a large saucepan, melt the unsalted butter over medium-high heat. Add the diced shallots and minced garlic, cooking for about 1 minute until fragrant. Add the oyster meat to the pan and cook for an additional minute, allowing flavors to meld.
Deglaze and Reduce: Pour in the white wine to deglaze the pan, stirring and letting the liquid reduce by half. Once reduced, remove the cooked oyster meat to a separate bowl and lower the heat.
Prepare Cream Sauce: Add the heavy cream to the pan and simmer gently for 4 to 6 minutes until the sauce thickens enough to coat the back of a spoon.
Add Spinach and Cheese: Stir in the chopped spinach and parmesan cheese, cooking for another 1 to 2 minutes until the spinach wilts and cheese melts.
Finish with Egg Yolks: Remove the pan from heat and quickly swirl in the egg yolks, blending well to enrich the sauce. Season with salt and freshly ground black pepper to taste.
Assemble Oysters: Place one oyster meat in each half shell. Spoon a heaping tablespoon of the creamy spinach mixture over each oyster. Arrange the filled shells on the prepared tray, using some shells to keep each oyster upright.
Bake and Broil: Bake in the preheated oven for 10 minutes to heat through and meld flavors. Then broil for 30 seconds to caramelize and brown the tops, watching closely to prevent burning.
Serve: Remove from oven, serve immediately with fresh lemon wedges for squeezing over the oysters to add brightness.

Notes

Use fresh, high-quality oysters for the best flavor and safety when consuming raw or lightly cooked shellfish.
Be careful when shucking oysters to avoid injury; gloves or towel protection is recommended.
Do not overheat after adding egg yolks to avoid curdling; remove from heat immediately and stir swiftly.
Broil carefully and watch closely to prevent burning the cheese topping.
Oysters Rockefeller can also be prepared ahead to the assembly stage and refrigerated until ready to bake.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking and Broiling
Cuisine: American (New Orleans style)

Nutrition

Serving Size: 1 oyster with topping
Calories: 110 kcal
Sugar: 0.7 g
Sodium: 210 mg
Fat: 8.5 g
Saturated Fat: 4.7 g
Unsaturated Fat: 3.1 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.7 g
Protein: 6 g
Cholesterol: 110 mg

Keywords: Oysters Rockefeller, baked oysters, seafood appetizer, creamy spinach topping, New Orleans oysters, oyster recipe, baked shellfish