For an elegant, but easy appetizer that will impress family & friends, try this iconic seafood dish. It was created in New Orleans and tasted so rich, the chef named it after a famed billionaire. Tender oysters are topped with a savory spinach sauce and broiled to perfection. Rock- salted platters make a beautiful presentation. Smart Recipes, American Recipes, Other,Pork,Seafood Recipes, Recipes Other,Pork,Seafood American Oysters Rockefeller Oysters Rockefeller Recipe | CHEFBear.net PT50M Serves 6 36 Small Fresh Oysters 1/4 Cup Butter 6 Ounces Fresh Baby Spinach 1 Large Onion 1 Medium Celery Stalk 1/2 Cup Panko Crumbs 1/8 Teaspoon Hot Pepper Sauce 1/2 Teaspoon Anise-Flavored Liquor 1/2 Teaspoon Sea Salt 2 Cloved Garlic 1/4 Teaspoon Freshly Ground Black Pepper 9 Cups Rock Salt 2 Large Lemons 1 Large Bunch Fresh Parsley Leaves Use an oyster knife to open shells. Reserve oysters, oyster juice, and bottom shells. Discard top shells. In a medium sauce pan over medium-high heat, bring water to a boil. Add spinach and cook until tender, about 5 minutes. Use a colander to drain spinach, researching 2 3/4 cup of the cooking liquid. Allow spinach to cool. Finely mince the spinach and set aside. In the same saucepan over medium-high heat, melt butter and saute onions, celery, and garlic until fragrant & softened, about 3 minutes. Stir in reserved spinach water and bring mixture to a boil for 1 minute. Stir in spinach, liqueur, sea salt & pepper. Reduce heat to medium-low and simmer until mixture slightly reduces, about 10 minutes. Remove from heat and stir in Panko crumbs. Allow mixture to cool before using. Preheat oven to 400 degrees. Layer 3 cups rock salt evenly in a large-rimmed sheet pan. Arrange shells on rock salt, making sure they are level. Place 1 oyster in each shell and drizzle each equally with reserved oyster juice. Top with 2 teaspoons spinach mixture and spread it to the rims of the shells. Arrange 3 platters and layer each with 2 cups of rock salt. Set aside. Bake until topping is bubbly and oysters are slightly curled, about 5 minutes. Remove from the oven and transfer 12 oysters to each platter. Garnish with parsley & lemon wedges and serve hot.

Oysters Rockefeller

Oysters Rockefeller Recipe

For an elegant, but easy appetizer that will impress family & friends, try this iconic seafood dish. It was created in New Orleans and tasted so rich, the chef named it after a famed billionaire. Tender oysters are topped with a savory spinach sauce and broiled to perfection. Rock- salted platters make a beautiful presentation.


Recipe Information

Flavor Profile

American

Protein

Other,Pork,Seafood

Category

Appetizers

Serves

6

Total Time

50 Minutes


Ingredients

  • 36 Small Fresh Oysters
  • 1/4 Cup Butter
  • 6 Ounces Fresh Baby Spinach
  • 1 Large Onion (Finely Chopped)
  • 1 Medium Celery Stalk (Finely Chopped)
  • 1/2 Cup Panko Crumbs
  • 1/8 Teaspoon Hot Pepper Sauce
  • 1/2 Teaspoon Anise-Flavored Liquor
  • 1/2 Teaspoon Sea Salt
  • 2 Cloved Garlic (Minced)
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 9 Cups Rock Salt
  • 2 Large Lemons (Cut Into Wedges)
  • 1 Large Bunch Fresh Parsley Leaves (Chopped)

Directions

  1. Use an oyster knife to open shells. Reserve oysters, oyster juice, and bottom shells. Discard top shells.
  2. In a medium sauce pan over medium-high heat, bring water to a boil. Add spinach and cook until tender, about 5 minutes. Use a colander to drain spinach, researching 2 3/4 cup of the cooking liquid. Allow spinach to cool. Finely mince the spinach and set aside.
  3. In the same saucepan over medium-high heat, melt butter and saute onions, celery, and garlic until fragrant & softened, about 3 minutes. Stir in reserved spinach water and bring mixture to a boil for 1 minute. Stir in spinach, liqueur, sea salt & pepper. Reduce heat to medium-low and simmer until mixture slightly reduces, about 10 minutes. Remove from heat and stir in Panko crumbs. Allow mixture to cool before using.
  4. Preheat oven to 400 degrees. Layer 3 cups rock salt evenly in a large-rimmed sheet pan. Arrange shells on rock salt, making sure they are level. Place 1 oyster in each shell and drizzle each equally with reserved oyster juice. Top with 2 teaspoons spinach mixture and spread it to the rims of the shells.
  5. Arrange 3 platters and layer each with 2 cups of rock salt. Set aside.
  6. Bake until topping is bubbly and oysters are slightly curled, about 5 minutes. Remove from the oven and transfer 12 oysters to each platter. Garnish with parsley & lemon wedges and serve hot.

Nutrition & Cost Facts

Calories

118 kcal

Carbs

10 g

Fat

8 g

Protein

2 g

Cost Per Serving

$1.30

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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