Rockefeller Recipe
Creamy spinach cooked oysters topped with parmesan cheese.
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Ingredients
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Oysters
Spinach Mixture
Topping
Method
Oysters Preparation
- 1
Shucking the Oysters
Carefully shuck the fresh oysters and place them on a baking sheet. Discard the top shell, keeping the oyster in the bottom shell.
- 2
Spinach Mixture Preparation
- 3
Sauté Spinach
Add the fresh spinach and minced garlic to the skillet with melted butter. Sauté until the spinach is wilted, about 3-4 minutes.
- 4
Add Cream Cheese and Heavy Cream
Reduce heat to low, then add the cream cheese and heavy cream, stirring until creamy and well combined.
- 5
Season the Mixture
Stir in grated Parmesan cheese, nutmeg, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
Assembly and Baking
- 6
Fill Oysters
Spoon the creamy spinach mixture generously over each oyster in its shell.
- 7
Prepare Topping
In a small bowl, mix breadcrumbs with chopped parsley. Sprinkle this mixture over the topped oysters.
- 8
Bake Oysters
Preheat your oven to 375°F (190°C). Bake the oysters for 15-20 minutes, until the topping is golden brown and the filling is bubbly.