Best 10 Debs Oysters Rockefeller Recipes

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If you're looking for a delicious and impressive appetizer, look no further than Deb's Oysters Rockefeller. This classic dish is made with fresh oysters, creamy spinach, and a rich, buttery sauce. It's the perfect way to start a special meal or to impress your guests at a party. With just a few simple steps, you can create this delectable dish that is sure to be a hit.

Let's cook with our recipes!

OYSTERS ROCKEFELLER



Oysters Rockefeller image

A traditional recipe for oysters Rockefeller.

Provided by Barrett

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 6

Number Of Ingredients 11

2 slices bacon
24 unopened, fresh, live medium oysters
1 ½ cups cooked spinach
⅓ cup bread crumbs
¼ cup chopped green onions
1 tablespoon chopped fresh parsley
½ teaspoon salt
1 dash hot pepper sauce
3 tablespoons extra virgin olive oil
1 teaspoon anise flavored liqueur
4 cups kosher salt

Steps:

  • Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
  • Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
  • Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 7.7 g, Cholesterol 18.9 mg, Fat 8.9 g, Fiber 1.5 g, Protein 9.3 g, SaturatedFat 1.5 g, Sodium 61097.1 mg, Sugar 1.4 g

OYSTERS ROCKEFELLER



Oysters Rockefeller image

My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! -Beth Walton, Eastham, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 3 dozen.

Number Of Ingredients 8

1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 ounces) fresh spinach, torn
1 cup grated Romano cheese
1 tablespoon lemon juice
1/8 teaspoon pepper
2 pounds kosher salt
3 dozen fresh oysters in the shell, washed

Steps:

  • In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,

Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

DEB'S OYSTERS ROCKEFELLER



Deb's Oysters Rockefeller image

Every November, our family and friends gather at our home for our annual "Oyster Party". My sons and some of their friends shuck between 300 and 400 oysters throughout the day and I prep, bake and serve them to our guests. Forks are spread out over the platter and everyone just starts grabbing the baked oysters off the tray. The most important part of this recipe is the Hollandaise Sauce that is put on the top of the Rockefeller-this just makes it taste better than any others out there.-Deb Holt, Baltimore, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 2-1/2 dozen.

Number Of Ingredients 6

30 fresh oysters in the shell, washed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 pound bacon strips, cooked and crumbled
1/3 cup finely shredded cheddar cheese
1 envelope hollandaise sauce mix
4 pounds rock salt

Steps:

  • Shuck oysters, reserving bottom shell; set aside. Spread rock salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with spinach, bacon and cheese., Bake, uncovered, at 400° for 14-16 minutes or until oysters are plump. Meanwhile, prepare hollandaise sauce according to package directions. Drizzle over oysters and serve immediately.

Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 114mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

OYSTERS ROCKEFELLER -DEB STYLE



Oysters Rockefeller -Deb Style image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 14

Tomato/Garlic oil
5 to 6 cloves garlic, smashed
3 tomatoes, rough chopped
1 quart peanut oil
Grated asiago cheese for garnish
1 dozen oysters, cleaned, shucked and bottom shells cleaned and reserved
3 shallots, sliced thin
1/2 cup heavy cream
2 tablespoons butter
2 ounces brandy
1/2 bunch chives garnish
1 bunch arugula, cleaned and 1-inch chiffonade
Rock salt
Chives, chopped

Steps:

  • In medium saucepan saute tomatoes in a tablespoon of oil and add garlic. Saute 1 minute, add remaining oil, and simmer 20 minutes to infuse flavors. Can be refrigerated and stored for future use, up to 20 days.
  • In a large saute pan heat butter and brown slightly over medium heat. Add shallots until they sweat: do not cook too quickly. Deglaze with brandy, reduce, then add cream and salt and pepper. Add oysters until membranes start to ruffle. Remove oysters and reserve on plate. Reduce sauce for 1 minute longer to thicken.
  • In another large saute pan add 1 tablespoon Tomato/Garlic Oil and when hot quickly toss arugula until wilted. On a sheet tray, place bottom shells of oysters and add arugula to each as bottom layer. Top with one oyster each and add asiago cheese to top. Flash under the broiler until cheese is golden. Remove carefully and place on a tray with rock salt as under liner. Garnish with chopped chives.

CRISPY "OYSTERS ROCKEFELLER"



Crispy

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 12 oysters

Number Of Ingredients 12

1/2 cup fresh tarragon leaves
1/2 cup baby spinach leaves
1 cup panko breadcrumbs
2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
1/4 cup freshly squeezed lemon juice (from 1 large lemon)
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 cup chopped fresh parsley
Grapeseed oil, for frying (about 3 cups)
1 large egg
1 dozen oysters, shucked and drained on a paper towel-lined plate (rinse and reserve shells)

Steps:

  • In a food processor, place the tarragon and spinach and pulse 1 to 2 times to coarsely chop. Add the panko and pulse until completely combined with the tarragon and spinach (it should look like green bread crumbs). Transfer the mixture to a medium bowl and set aside.
  • In a small saute pan set over medium-high heat, add the olive oil and pancetta and cook until the pancetta is golden-brown and crispy, about 4 minutes. Remove the pan from the heat and add the lemon juice, sugar and salt, stirring with a wooden spoon until the sugar is dissolved. Add the parsley and set aside.
  • Pour enough grapeseed oil into 10-inch saute pan to fill it by 1/3 inch. Heat the oil over medium heat to 350 degrees F or until a few breadcrumbs sprinkled in the pan sizzle immediately but do not burn. Lightly beat the egg in a medium bowl. Add the oysters to the egg and toss gently to coat. One by one, lift them out of the egg and place them in the herb breadcrumbs. Again toss gently to make sure the oysters are coated all around, pressing gently to adhere.
  • Place the breaded oysters, one at a time, into the hot oil. You should be able to fry about 6 at a time. Fry until golden brown, about 1 minute. Flip the oysters and cook another 1 minute to brown on the other side. Remove from the oil with a slotted spoon and drain on a paper towel-lined plate. Repeat the process with the remaining oysters.
  • Place one oyster in each half shell and spoon some of the pancetta vinaigrette over the top. Serve warm.

OYSTERS ROCKEFELLER



Oysters Rockefeller image

In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.

Provided by Melissa Clark

Categories     seafood, appetizer

Time 20m

Yield 4 to 6 servings (24 oysters)

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter
1/2 cup panko bread crumbs
1 cup finely chopped baby spinach
1 cup finely chopped parsley, leaves and tender stems
1 large shallot, finely chopped
2 garlic cloves, finely grated, passed through a press or minced
Pinch of fine sea salt or table salt
1 lemon
Coarse, rock or kosher salt, or crumbled-up foil, for the pan (to stabilize the oysters)
24 oysters, shucked

Steps:

  • In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
  • Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
  • Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.

THE DARBY'S OYSTERS ROCKEFELLER



The Darby's Oysters Rockefeller image

A classic recipe for oysters, said to be "as rich as Rockefeller," gets an update from chef Alex Guarnaschelli, Food Network host and executive chef at The Darby.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 18

48 small to medium oysters, such as Wellfleet or Beau Soleil, scrubbed
1 cup (2 sticks) unsalted butter, cut into 1/2-inch slices
6 medium shallots, peeled and thinly sliced
Coarse salt
3/4 cup all-purpose flour
1/2 cup Herbsaint
4 cloves garlic, finely grated
1 tablespoon finely chopped oil-packed anchovy fillets, in their oil
1 1/2 cups heavy cream
1 pound baby spinach, stemmed, washed, and chopped
1 pound fresh watercress, stemmed, washed, and chopped
2 sprigs fresh basil, chopped
2 sprigs fresh tarragon, chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted panko
1/4 cup dried breadcrumbs
2 scallions, trimmed, white and light green parts only, thinly sliced
Juice of 1 to 2 lemons

Steps:

  • Preheat the oven to 375 degrees.
  • Place a strainer over a medium bowl; gently shuck the oysters over the strainer, using the strainer to catch the meat and strain the liquor into the bowl. Reserve the deeper halves of each oyster shell (discarding remaining shells) and scrub clean under cold running water; dry shells and arrange in a single layer on a baking sheet; set aside.
  • In a medium skillet, melt butter over medium heat. Add shallots; season with salt and cool until tender, 3 to 5 minutes. Stir in flour. Add Herbsaint and cook until almost all the liquid has evaporated. Add garlic and anchovies and their oil; stir to combine. Season with salt. Add heavy cream and reserved oyster juices; let cook 1 minute. Stir in spinach, watercress, basil, and tarragon. Cook until mixture thickens, 3 to 5 minutes. If mixture seems too thick, add a little water or heavy cream to thin.
  • Place reserved oyster shells in oven and bake until warm, about 2 minutes. In a medium bowl, mix together cheese, panko, and breadcrumbs until well combined; set aside.
  • Spoon scant tablespoon spinach mixture into each of the shells and top each with a whole oyster. Top with a little more of the spinach mixture and sprinkle with the breadcrumb mixture. Transfer to oven and bake until oysters are warm to the touch, 2 to 3 minutes.
  • Preheat broiler. Place oysters under broiler to brown. Garnish with scallions and season with lemon juice; serve immediately.

OYSTERS THAT ROCK A FELLA AS MADE BY DEBORAH VANTRECE RECIPE BY TASTY



Oysters That Rock A Fella As Made By Deborah Vantrece Recipe by Tasty image

We're adding a twist to traditional oysters Rockefeller. Sweet peaches balance the tangy mignonette and hearty collard greens and crunchy, savory bread crumbs make oysters that will rock a fella. These make the perfect summer dish!

Provided by Deborah VanTrece

Time 1h

Yield 10 servings

Number Of Ingredients 22

24 fresh oysters
½ stick unsalted butter, (4 tablespoons)
2 cloves garlic, minced
¼ cup panko breadcrumbs
1 jalapeño, seeded and minced
1 medium shallot, minced
1 small fennel bulb, finely chopped
1 tablespoon fresh parsley, chopped
2 cups collard green, thinly sliced
3 tablespoons olive oil
¼ cup grated parmesan cheese
4 slices bacon, cooked, crumbled
¼ cup dry sherry
1 teaspoon kosher salt
1 teaspoon black pepper
rock salt, for serving
1 large peach, pitted and finely chopped
1 teaspoon honey
¾ cup champagne vinegar
1 medium shallot, minced
1 teaspoon fresh chives, finely chopped
¼ teaspoon cracked black peppercorn

Steps:

  • Preheat the oven to 450°F (230°C).
  • Shuck the oysters. Discard the empty shells and arrange the oysters on the half shell on a rimmed baking sheet.
  • Melt the butter in a medium skillet over medium heat. Add the garlic and sauté until fragrant, 2-3 minutes. Remove the pan from the heat.
  • In a medium bowl, stir together the bread crumbs and half of the garlic butter. Let sit until ready to use so the panko absorbs the butter.
  • Return the skillet with the remaining garlic butter to medium heat. Add the jalapeño, shallot, fennel, parsley, and collard greens. Cook, stirring often, for 5-7 minutes, or until the collard greens are wilted. Add the salt, pepper, and sherry. Cook for 5 minutes more to meld the flavors. Remove the pan from the heat.
  • Meanwhile, to the bowl with the bread crumbs, add the olive oil, Parmesan, and bacon. Toss to incorporate.
  • Spread a generous layer of rock salt on a large ovenproof baking dish or platter. Top the oysters with a spoonful each of the collard green mixture and bread crumb mixture. Arrange the oysters on the platter, nestling the shells into the salt. Transfer to the oven and bake for 12-15 minutes, or until the cheesy bread crumbs have browned.
  • While the oysters bake, make the mignonette: In a medium bowl, whisk together the peach, honey, vinegar, shallot, chives, and pepper.
  • To serve, top each oyster with a bit of mignonette.
  • Enjoy!

Nutrition Facts : Calories 124 calories, Carbohydrate 10 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

OYSTERS ROCKEFELLER



OYSTERS ROCKEFELLER image

These are the perfect appetizer to serve during the upcoming Holidays. Now with this recipe, you can enjoy this New Orleans restaurant classic at home! VIDEO https://www.youtube.com/watch?v=gOHREEVXoaE

Provided by CLUBFOODY

Categories     < 30 Mins

Time 30m

Yield 12 oysters

Number Of Ingredients 17

12 large oysters
1 tablespoon fresh lemon juice
1 tablespoon butter
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup pickling salt (coarse)
1 tablespoon butter
1/4 cup celery, finely chopped
1 large garlic clove, pressed
1 1/2 tablespoons parsley, chopped
0.5 (150 g) package frozen spinach, thawed
1/2 teaspoon black pepper (or to taste)
3 tablespoons heavy cream
125 g brie cheese
1 teaspoon hot sauce (or more to taste)
2 tablespoons panko breadcrumbs, divided
1/3 cup grana padano, grated (or as needed)

Steps:

  • Shock oysters and, with its liquor, put in a small pot. Rinse bottom shells and place them upside down on paper towel; set aside. Add lemon juice, butter, salt and pepper. Cover and cook for 3 minutes on medium-low. Drain oysters and reserve. On a baking sheet, spread coarse pickling salt to cover the surface, about ¼" thick. Place shells on salt and set aside.
  • In a medium pot over medium-low heat, melt butter. Add celery, garlic and parsley. Cover and cook for 3 minutes at medium-low. Add spinach and season well with pepper. Increase heat to medium, cover and cook 2 minutes. Add cream, cheese (Brie), hot sauce and 1 tablespoons bread crumbs. Mix and cook for 2 minutes; stir constantly. If more cream is needed, add some.
  • Place oysters in their shell. Cover with spinach mix and sprinkle with remaining bread crumbs and Grana Padano. Cook under broil for 3-4 minutes.

Nutrition Facts : Calories 113.2, Fat 7.5, SaturatedFat 4.2, Cholesterol 45.7, Sodium 4926.2, Carbohydrate 4.1, Fiber 0.3, Sugar 0.2, Protein 7.4

MELISSA CLARK'S OYSTERS ROCKEFELLER



Melissa Clark's Oysters Rockefeller image

Provided by Melissa Clark

Categories     dinner, lunch, quick, appetizer

Time 15m

Yield 24 oysters

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter
1/2 cup dried bread crumbs
2 cups fresh watercress or spinach, finely chopped
1 cup finely chopped parsley leaves
1/2 cup finely chopped celery and celery leaves
1/4 cup finely chopped scallions
2 garlic cloves, minced
2 tablespoons Pernod, or other anise liqueur
2 tablespoons drained capers, finely chopped
Pinch kosher salt
Coarse or rock salt, for the pan
24 oysters, shucked

Steps:

  • In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 1 minute or so. Stir in the watercress, parsley, celery and celery leaves, scallions, and garlic. Cook until fragrant, 1 minute. Stir in the Pernod and let it cook off for another minute. Remove from the heat and stir in the capers and a pinch of salt (not too much, those oysters are salty too).
  • Preheat the broiler. Fill a baking pan (or two) with a 1/2-inch layer of coarse or rock salt. Lay the oysters on top of the salt. Spoon a little of the sauce mixture on top of the oysters. Broil until just golden, about 2 minutes. Serve hot.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 161 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your Oysters Rockefeller.
  • Don't overcook the oysters. They should be cooked just until they are opaque and tender, about 5-7 minutes.
  • Use a good quality breadcrumb topping. This will help to brown and crisp the oysters.
  • Be careful not to overstuff the oysters. They should be filled, but not so full that they are bursting.
  • Serve the Oysters Rockefeller immediately. They are best when they are hot and fresh out of the oven.

Conclusion:

Oysters Rockefeller is a classic dish that is perfect for any special occasion. It is easy to make and always a crowd-pleaser. With its rich, creamy flavor and crispy breadcrumb topping, Oysters Rockefeller is sure to be a hit at your next party or gathering.

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