Baked Oyster Rockefeller Recipe
spinach cream sauce, splash of sambuca, herb-Parmesan breadcrumbs
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Ingredients
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Oysters
Spinach Cream Sauce
Herb-Parmesan Breadcrumbs
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare Oysters
Carefully shuck the fresh oysters and place them on a baking sheet, ensuring they are stable and not tipping over.
Spinach Cream Sauce
- 3
Sauté Spinach
In a pan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add the fresh spinach and cook until wilted (about 2-3 minutes).
- 4
Make Cream Sauce
Pour in the heavy cream and sambuca. Stir well to combine and season with salt and black pepper. Let it simmer for about 5 minutes until slightly thickened. Remove from heat.
Herb-Parmesan Breadcrumbs
- 5
Mix Breadcrumbs
In a bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, dried thyme, and olive oil. Mix well until the breadcrumbs are evenly coated with oil.
Assembly and Baking
- 6
Assemble Oysters
Spoon a generous amount of the spinach cream sauce over each shucked oyster. Top with the herb-Parmesan breadcrumb mixture.
- 7
Bake
Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the breadcrumbs are golden brown and crispy.
- 8
Serve
Remove from the oven and let cool slightly before serving. Enjoy your Baked Oyster Rockefeller warm!
