Description
This classic Baked Oysters Rockefeller recipe features fresh oysters topped with a rich and creamy spinach mixture, Parmesan cheese, and a crisp panko breadcrumb topping. The oysters are lightly steamed to open, then baked until golden and bubbly, making a perfect elegant appetizer or seafood delight.
Ingredients
For the Spinach Topping
- 5 oz (140 g) Fresh Spinach (or ~2.5 oz frozen, thawed and squeezed dry)
- 2 oz (60 g or ¼ brick) Cream Cheese, softened
- 2 tbsp Parmesan Cheese, grated
- 1-2 tbsp Fresh Parsley, finely chopped
- 1 tbsp Shallot (or substitute finely chopped onion), finely chopped
- 1 small Clove Garlic, minced
- 1 tbsp Butter
- 1 tbsp Dry White Wine or Pernod (optional)
- Salt and Pepper, to taste
- Pinch of Nutmeg
For the Topping
- ¼ cup Panko Breadcrumbs
- 1 tsp Extra Virgin Olive Oil or Melted Butter
- Fresh Parsley, optional, chopped, for garnish
Protein
- 12 Fresh Oysters in Shell
Instructions
- Sauté Aromatics: In a skillet, melt the butter and sauté the shallots and minced garlic until soft and fragrant, about 2 to 3 minutes.
- Cook Spinach Mixture: Add the fresh spinach and chopped parsley to the skillet and cook until wilted (if using frozen, heat until warm). Stir in the softened cream cheese, grated Parmesan, white wine or Pernod if using, salt, pepper, and a pinch of nutmeg. Allow the mixture to cool slightly.
- Toast Breadcrumbs: In a dry pan or with a small drizzle of olive oil or melted butter, toast the panko breadcrumbs over medium heat until lightly golden and crispy. Set aside.
- Prepare Oysters: Rinse the oysters and then boil or steam them just until their shells pop open, about 1 to 3 minutes. Remove the top shell and carefully loosen the oyster from the bottom shell using an oyster knife.
- Assemble Oysters: Spoon approximately 1 tablespoon of the spinach and cream cheese mixture onto each oyster in its half shell. Sprinkle each with the toasted panko breadcrumbs.
- Bake Oysters: Place the prepared oysters on a foil-lined baking sheet. Bake in a preheated oven at 450°F (230°C) for 8 to 10 minutes until bubbly and golden. For a more browned topping, optionally broil for 1 to 2 minutes.
- Garnish and Serve: Remove from oven and garnish with extra chopped fresh parsley if desired. Serve immediately while hot.
Notes
- Use fresh oysters for the best flavor and texture; if frozen, ensure they are properly thawed.
- The white wine or Pernod is optional but adds a subtle depth of flavor to the spinach topping.
- If you prefer a milder topping, substitute shallots with finely chopped onion.
- For easier eating, shuck oysters in advance and keep chilled before adding the topping and baking.
- Broiling at the end is optional but gives the breadcrumbs a nice golden crunch.
- You can prepare the spinach topping in advance and store it in the fridge for up to 2 days.
