This Oysters Rockefeller Recipe is one of my favorite appetizers of all time, no joke! I got my first taste of Oysters Rockefeller when I was washing dishes at the age of 13 at Gerard’s Restaurant in St. Louis, Missouri. I had no clue what on earth I was eating, all I knew is that I wanted more and I wanted it now. My desired grew short when the chef told me they were extra and way to expensive to just whip up another batch for my liking so needless to say it got cut short. Once I moved up to the garde manger station I was shucking raw oysters left and right, but had never really tried a raw oyster before. That first encounter happened in culinary school and before I ate it I thought to myself that I had had oysters before so why wouldn’t I like it? Yeah, haha I ran straight to the garbage can and spit it out and the whole class was laughing at me, literally. This did not taste anything like the Oysters Rockefeller Recipe I remembered. Well that’s because Oysters rockefeller is cooked and smothered with bacon or prosciutto ham, creamy spinach and parmesan cheese, so that oyster is masked a little bit by a bunch of delicious flavor. Now of course I could slurp down 2 dozen raw oysters in the blink of any eye, but even that took some time to appreciate. Regardless of my story, I guarantee this Oysters Rockefeller Recipe will be a hit, so do it up! I don’t have any more oyster recipes on here, but if you are just looking an insanely delicious appetizer then check out these Teriyaki Glazed Chicken Wings!
Oysters Rockefeller Recipe
- 2 tablespoons of olive oil divided use
- 1/2 whole small diced shallot
- 2 cloves of finely minced garlic
- 1 cup of heavy cream
- 1 cup of packed baby spinach
- 6 whole shucked oysters on the half shell oysters and shells divided
- 1/3 cup of chardonnay wine
- 2 slices of prosciutto ham julienne
- 1/2 cup of shredded Parmesan cheese
- Kosher salt and fresh cracked pepper to taste
Preheat oven to 375°F. In a medium sized saute pan on medium-high heat with 1 tablespoon of olive oil, caramelize the shallots 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 small saute pan on medium-high heat with 1 tablespoon of olive oil add in the raw oysters (without the shell) and saute for 1 to 2 minutes to slightly cook. Add the Chardonnay wine to deglaze the pan while you saute 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.
Bake the pan of oysters in the oven at 375°F for 4 to 5 minutes or until the cheese is melted and golden brown.
To Plate: Remove oysters and shells from the pan and add to a white plate. Garnish with chopped fresh parsley.