Oysters Rockefeller Recipe
Freshly shucked, topped with steamed spinach and a creamy Rockefeller sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Oysters Rockefeller Ingredients
Method
Oysters Rockefeller Preparation
- 1
Prepare the Spinach
In a saucepan, melt 2 tablespoons of butter over medium heat. Add minced shallots and garlic, sauté until fragrant. Add the fresh spinach and cook until wilted. Remove from heat and set aside.
- 2
Make the Creamy Sauce
In the same saucepan, add the remaining butter. Once melted, pour in the heavy cream and bring to a simmer. Stir in the Worcestershire sauce, hot sauce, and half of the Parmesan cheese. Mix well and cook until the sauce thickens slightly.
- 3
Combine Ingredients
Mix the sautéed spinach into the creamy sauce. Add breadcrumbs and the remaining Parmesan cheese. Stir until combined and remove from heat.
- 4
Assemble the Oysters
Preheat your oven to 400°F (200°C). Place the shucked oysters on a baking sheet. Spoon the spinach and sauce mixture generously over each oyster.
- 5
Bake
Bake in the preheated oven for about 10-12 minutes, or until the topping is golden and bubbly.
- 6
Garnish and Serve
Remove from the oven, sprinkle with chopped parsley, and serve immediately.
