Oyster’s Rockefeller Recipe

Inspired by Vieste ... Simply Italian

Time30m

Serves4

Stuffed w/ Eggplant, Red Peppers, Leeks, Basil, Parmesan

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Ingredients

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Oyster Filling

1 cup Eggplant

1 cup Red Bell Peppers

1/2 cup Leeks

1/4 cup Fresh Basil

1/2 cup Parmesan cheese

2 cloves Garlic

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

Oysters

12 Fresh Oysters

Breadcrumb Topping

1/2 cup Breadcrumbs

2 tablespoons Butter

2 tablespoons Parsley

Method

Preparation

Prepare the Oysters

Preheat your oven to 375°F (190°C). Carefully shuck the oysters and place them on a baking sheet.

Cook the Filling

In a skillet, heat olive oil over medium heat. Add minced garlic, diced eggplant, red bell peppers, and leeks. Sauté until the vegetables are soft, about 5-7 minutes. Stir in chopped basil, salt, and pepper.

Mix in Cheese

Remove the skillet from heat and stir in the Parmesan cheese until well combined.

Prepare Breadcrumb Topping

In a small pan, melt butter over low heat. Add breadcrumbs and chopped parsley and sauté until golden brown.

Assembly and Baking

Stuff the Oysters

Spoon the vegetable mixture generously onto each oyster.

Add Breadcrumbs

Top each stuffed oyster with the breadcrumb mixture.

Bake

Bake in the preheated oven for about 10-12 minutes, or until the topping is golden and the oysters are cooked through.

Serve

Remove from the oven and serve hot, garnished with additional parsley if desired.

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