Oysters Rockefeller 🦪
Ingredients:
12 large oysters, shucked and on the half shell
4 tablespoons unsalted butter
1 cup finely chopped spinach (about 1 small bunch)
1/4 cup finely chopped parsley
1/4 cup finely chopped green onions
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1/4 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
Salt and black pepper, to taste
Lemon wedges (for serving)
Directions:
Prepare the Oysters:
Preheat your oven to 400°F (200°C).
Place the oysters on a baking sheet lined with rock salt or crumpled foil to keep them stable.
Make the Rockefeller Topping:
In a medium skillet, melt the butter over medium heat.
Add the chopped spinach, parsley, green onions, and garlic. Cook until the spinach is wilted and the mixture is fragrant, about 2-3 minutes.
Stir in the Parmesan cheese, breadcrumbs, white wine, lemon juice, and cayenne pepper. Cook for another 2 minutes, until the mixture is well combined and the breadcrumbs are lightly toasted. Season with salt and black pepper to taste.
Top the Oysters:
Spoon the Rockefeller topping evenly over each oyster, covering them generously.
Bake the Oysters:
Place the baking sheet in the preheated oven and bake the oysters for 10-12 minutes, or until the topping is golden brown and the oysters are cooked through.
Serve:
Remove the oysters from the oven and let them cool slightly.
Serve warm with lemon wedges on the side.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4 (3 oysters each)
Calories: Approximately 250 kcal per serving
