Oysters Rockefeller Recipe: fresh oysters on the half shell coated in cream, spinach and cheese for an unbelievable flavor that is sure to wow your guests.
I remember the first time I saw an oysters Rockefeller. I thought it was beautiful the way the oyster shells were still being used on the bright white plate. The extra parmesan cheese everywhere. It just, caught my eye. I never in a million years wanted to eat an oysters Rockefeller because it was an oyster so no way.
Well fast forward 5 years to culinary school where all my friends are slurping down oysters on the half shell. I thought heck I’m passed that point where I wouldn’t eat an oysters Rockefeller, soy why not go in for the kill by eating a raw oyster.
Yeah, that didn’t go so well. I ran straight to trash can and spit that thing out so fast. I could not get past the texture. Nowadays thought, I could eat a dozen raw oysters in under a minute, I LOVE IT!!
Since I don’t get to eat them often, I figured I’d whip up an oysters Rockefeller recipe all for me!
What is Oysters Rockefeller:
You may be wondering to yourself what is oysters Rockefeller anyways? It’s a delicious cooked oyster on the half shell coated in a buttery sauce with parsley, herbs and breadcrumbs.
It was created by a chef in New Orleans who was all out of snails for escargot and decided to dig into that regions abundance of oysters and then names it after the richest man at that time, which renders Oysters Rockefeller.
I of course learned how to make it in a fancier way loaded up with cream, cheese, spinach, pork and other goodies. I have had the original recipe as it is simply an escargot but with oysters which includes garlic butter, herbs and breadcrumbs. I however think my oysters Rockefeller is one of the best!
How to Make Oysters Rockefeller:
When making oysters Rockefeller, I like to caramelize up some garlic and onions and then reduce some cream until it becomes super thick, like an alfredo sauce. From there I fold in some baby spinach and cook it over low heat until just wilted but not mushy.
While you keep that tasty cream sauce warm you want to gently and quickly cook the shucked oysters in some olive oil and then braise in some chardonnay wine. The wine just helps bring the oysters Rockefeller to the next level but it’s not necessary.
Once everything is cooked, you place the cooked oyster back on the half shell, top off with the spinach and cream, add on some asiago cheese, bread crumbs and some parmesan cheese then off to the oven to broil then boom oysters Rockefeller.
Dude, it’s so good you won’t believe it!
Serving Oysters Rockefeller:
There is really no said way to serve up oysters Rockefeller, but I obviously do it alongside some lemons and sprinkle on some microgreens. I always suggest making a lot of oysters Rockefeller simply because it takes some time and energy to shuck oysters so no reason to go through all of that trouble to make 6.
I like to make 24 at a time. Oysters Rockefeller is a great appetizer to serve during the holidays or in the summer and you can grill it. DUDE!
Easy Seafood Recipes:
Here are some more easy seafood recipes that you’ll absolutely love!
- Soy Halibut
- Salad Nicoise
- Fish Fry Recipe
- Shrimp Boil
- Bourbon Glazed Salmon
- Blackened Mahi Mahi Fish Tacos
Oysters Rockefeller Recipe
- 2 tablespoons of olive oil divided use
- 1/2 whole small diced yellow onion
- 2 cloves finely minced garlic
- 2 cups heavy cream
- 4 cups packed baby spinach
- 24 whole shucked oysters on the half shell oysters and shells divided
- 1/4 cup chardonnay wine
- ½ ounce julienne prosciutto ham
- 2 ounces shredded asiago cheese
- ½ cup breadcrumbs
- shredded Parmesan cheese
- sea salt and fresh cracked pepper to taste
- Preheat the broiler to high heat. In a large sauté pan on medium-high heat with 1 tablespoon of olive oil, caramelize the onions and garlic. Once brown add in the cream, turn the heat down to medium and reduce until the cream is the consistency of Alfredo sauce.
- Once the heavy cream is to the desired consistency add in the baby spinach and cook until mixed in and slightly wilted. Season the mixture with salt and cracked black pepper. Set pan aside.
- In a separate medium sauté pan on medium-high heat with 1 tablespoon of olive oil add in the raw oysters (without the shell) and sauté for 1 to 2 minutes to slightly cook. Add the Chardonnay wine to deglaze the pan while you sauté the oysters for a further 2 minutes.
- Place the oyster shells on a sheet pan that you’ve lined with parchment paper and divide the cooked oysters amongst the shells. There should be 1 oyster for 1 shell.
- Top each oyster with a little bit of the cream-baby spinach mixture followed up with julienne prosciutto ham and shredded Parmesan cheese. Note: Simply divide all the ingredients between the oysters.
- Broil the pan of oysters in the oven on high for 2 minutes or until the cheese is melted and golden brown.
- To Plate: Remove oysters and shells from the pan and add to a tray along with lemon slices.