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Oysters Rockefeller
A classic cooked oyster appetizer. Delicous any time.
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Prep Time:
40
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
50
minutes
mins
Course:
Appetizer, Main Dish
Cuisine:
American
Keyword:
cooked, oysters
Servings:
9
Calories:
193
Author:
June Budgen, from The Book of Appetizers
Cost:
$40
Ingredients
36
large
oysters
10 oz.
package
frozen spinach
thawed, chopped
1 1/4
cups
sour cream
or plain Greek yogurt
2
cloves
garlic
crushed
1
tsp
Pernod
salt & pepper
to taste
1/2
cup
Parmesan cheese
finely shredded
1/2
cup
panko or soft bread crumbs
Italian parsley
optional for garnish after broiling
Instructions
Prepare a bed of crumpled aluminum foil or rock salt on a rimmed baking sheet for the oysters to nest in so they won't tip over as they roast.
Remove oysters from their shells and reserve oysters and their liquid. Place 36 oyster shells (cup sides) on prepared baking sheet.
Place thawed spinach in a sieve and press out as much liquid as possible.
In a bowl, mix together spinach, sour cream, garlic, Pernod, salt and pepper.
Place about 1 tsp of spinach mixture in each shell. Place one reserved oyster on top of the spinach mixture in each shell.
Spoon remaining spinach mixture over oysters. Preheat broiler.
In a bowl mix together breadcrumbs and cheese. Sprinkle evenly over oysters
Broil until cheese is melted and breadcrumbs are golden. Garnish with Italian parsley, if desired.
Notes
Don't discard the oyster liquor! It can be frozen to use in soups, Creole sauce or any dish calling for fish stock.
Photo Credit: Sydney Oland
Nutrition
Calories:
193
kcal
|
Carbohydrates:
17
g
|
Protein:
15
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
23
mg
|
Sodium:
377
mg
|
Potassium:
1157
mg
|
Fiber:
9
g
|
Sugar:
3
g
|
Vitamin A:
37244
IU
|
Vitamin C:
18
mg
|
Calcium:
519
mg
|
Iron:
6
mg
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