Oyster Rockefeller (5) Recipe

Inspired by Maxwell's Steak & Seafood

Time30m

Serves4

baked with herbs, pecorino, breadcrumbs

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Frequently paired with

The best thing to pair and share with OYSTER ROCKEFELLER (5)

Selected to pour

White Wine Garlic Mussels

briny · garlicky · buttery

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Ingredients

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Oyster Rockefeller Ingredients

12 pieces Fresh Oysters

4 tbs Butter

2 tbs Shallots

2 cups Spinach, chopped

1 cup Pecorino Romano cheese, grated

1 cup Breadcrumbs

2 tbs Fresh parsley, chopped

1 tbs Dijon mustard

1 tsp Original Worcestershire Sauce

to taste Celtic sea salt

to taste black pepper

Method

Oyster Rockefeller Directions

Preheat Oven

Preheat your oven to 400°F (200°C).

Prepare Oysters

Shuck the oysters and place them on a baking sheet, keeping them in their shells.

Make the Filling

In a skillet, melt the butter over medium heat. Add shallots and sauté until soft. Stir in chopped spinach and cook until wilted. Remove from heat and let cool slightly.

Combine Ingredients

In a bowl, mix the sautéed spinach and shallots with Pecorino cheese, breadcrumbs, parsley, Dijon mustard, Worcestershire sauce, salt, and black pepper until well combined.

Fill Oysters

Spoon the mixture evenly over each shucked oyster.

Bake

Bake in the preheated oven for about 10-12 minutes, or until the topping is golden and bubbly.

Serve

Remove from the oven and let cool slightly before serving. Enjoy your Oyster Rockefeller!