Oysters Rockefeller Recipe
Half Dozen Fresh Oysters on the Half Shell with Applewood Smoked Bacon, Creamy Spinach and Grated Parmesan Cheese Served with Toasted French Bread.
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Ingredients
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Oysters
French Bread
Method
Oysters Preparation
- 1
Shuck Oysters
Carefully shuck the fresh oysters and place them on a half shell. Discard the top shell.
- 2
- 3
Sauté Spinach
In the same skillet, add butter and minced garlic. Sauté until fragrant, then add fresh spinach and cook until wilted.
- 4
Prepare Cream Mixture
Pour in the heavy cream and bring to a simmer. Stir in grated Parmesan cheese, cooked bacon, and season with salt and black pepper to taste. Cook until the mixture thickens slightly.
Assembly and Baking
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Fill Oysters
Spoon the creamy spinach mixture generously over each shucked oyster on the half shell.
- 7
Bake Oysters
Place the filled oysters on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the topping is bubbly and golden.
Prepare French Bread
- 8
- 9
Toast Bread
Place the slices on a baking sheet and toast in the oven alongside the oysters for the last 5 minutes of baking.
Serving
- 10
Serve
Remove the oysters and toasted bread from the oven. Serve the oysters hot, garnished with extra Parmesan if desired, alongside the toasted French bread.