Oysters Rockefeller

Oysters Rockefeller

This appetizer is sure to please all those sophisticats!

Quite the showstopper appetizer and it is actually easier than you might think. This classic recipe starts with raw oysters that you shuck yourself. 

(For a quicker and easier meal, use Capt. Dave Marciano’s easy peasy cheat - start with one pound of our fresh or frozen shucked oyster meat. Place the raw oysters into a casserole dish. Place the toppings as made below onto the oysters in the dish. Bake for 20 mins and finish off with a quick 3 minute high broil to brown up the top.)

Prep Time 30 minutes; Cook Time 12 minutes;

Serves 8

INGREDIENTS

• 24 oysters in their shell

FOR THE SPINACH TOPPING:

• 3 tablespoons butter
• 1 teaspoon minced garlic
• 1 10 oz package frozen chopped spinach
• 1/2 teaspoon salt
• 2 tablespoons Worcestershire Sauce

FOR THE BUTTERED PARMESAN BREADCRUMBS

:

• ½ cup seasoned Italian breadcrumbs, or your favorite
• 2-3 teaspoon butter
• 1/2 cup grated parmesan cheese or pecorino romano

Instructions

FOR THE SPINACH TOPPING

1. Melt the butter in a large skillet over medium high heat until foamy. Add the garlic and stir, cooking for one minute until fragrant.
2. Add the spinach, salt and Worcestershire sauce. Stir.
3. Set aside.

FOR THE BREADCRUMBS:

1. Mix the breadcrumbs and grated cheese in a bowl.
2. Add the butter in thin slices and mix coarsely with a fork or pastry kneader.

PREHEAT THE OVEN:

1. Heat the oven to 450. Use a baking sheet or casserole dish that the oysters will fit snugly in so they don’t tip over too much. Set aside.

SHUCK THE OYSTERS:

1. Put on your safety glove (preferably something rubberized and sturdy to help you hold the oyster steady.) Or, use a dishtowel or rag to protect your hand.
2. Look at the oyster to determine which side is the "cup" side and which is the "flat flap". Rest the oyster, cup side down, on a cutting board or work surface and hold it firmly on the board with the "hinge" area exposed.
3. Insert the oyster shucker into the hinge (umbo) and gently wiggle back and forth until you feel the knife slip into the hinge. Turn the knife to break the hinge.
4. Work carefully so you don't spill the oyster brine.
5. Wipe any debris from the oyster knife (so you don't get any detritus into the meat or brine) and run the knife flat along the top shell to detach the muscle from the shell.
6. Run the oyster knife under the oyster to cut the adductor muscle and separate the oyster from the shell.

ASSEMBLE OYSTERS ROCKEFELLER:

1. Carefully place the oysters in the baking dish in the best way you can so that the oyster is propped up and no briny liquid escapes.
2. Top each oyster with 1 rounded teaspoon of the spinach mixture, followed by the buttered breadcrumbs.
3. Transfer the oysters to the preheated oven and cook for 10-15 minutes or until the tops are golden brown and hot. For extra brown and crispy, finish off with a high broil for 2-3 minutes. Serve immediately.

DOWNLOAD/PRINT