Best 2 Rockin Oysters Rockefeller Recipes
Are you craving a delectable and easy-to-prepare dish that combines the flavors of the sea with a touch of luxury? Look no further than Rockin Oysters Rockefeller! This classic dish features plump oysters nestled in a creamy spinach and herb sauce, topped with a golden breadcrumb crust. With a few simple steps and a handful of ingredients, you can create a culinary masterpiece that will impress your family and friends. Dive into this culinary adventure and discover the secrets to crafting the perfect Rockin Oysters Rockefeller.
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ROCKIN' OYSTERS ROCKEFELLER
This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'
Provided by Cassandra Kennedy
Categories Appetizers and Snacks Seafood
Time 1h
Yield 16
Number Of Ingredients 16
Steps:
- Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
- Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
- Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
- Bake until golden and bubbly, approximately 8 to 10 minutes.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 5.3 g, Cholesterol 65.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 10.7 g, Sodium 652.2 mg, Sugar 1.7 g
ROCKIN' OYSTERS ROCKEFELLER!
I love love love oysters rockefeller and my favorite way is slightly creamy and cheesy with a hint of anise flavor. I used Ouzo cause it was on hand, but Pernod, Herbsaint or Sambuca would work. Or if you don't want to use liquor you could mince some fennel and saute with the spinach mixture. The addition of optional breadcrumbs makes for a denser topping, but omit it for a creamier version. So tasty I was eating this without the oysters. I think I have found a new decadent vegetable side dish! When I was making up this recipe I meant to add a dash of hot sauce but forgot, and I didn't miss it, but may try next time.
Provided by c.walsh
Categories < 60 Mins
Time 45m
Yield 48 oysters, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cook bacon in large skillet until crisp and set aside. Reserve 1 tbl. of drippings and melt butter in same pan over medium heat.
- Add shallots and garlic, saute 2 minutes being careful not to burn the garlic or it will make dish bitter.
- Add as much spinach as can fit in pan and finely crumbled bacon, along with nutmeg and a pinch of salt and pepper. Add more spinach as it wilts, folding or stirring as you go.
- When all the spinach has wilted, make a well in bottom of pan and turn heat to medium high. When most of the juice has evaporated from the well and heat has risen, add Ouzo to deglaze pan.
- Stir mixture until Ouzo has reduced by over half, then add cream. Bring mixture to a boil, then reduce to a simmer and add grated Parmesan cheese.
- Simmer for 3-5 minutes, stirring as cheese melts and mix thickens. Season to taste with salt, pepper, hot sauce.
- Stir in remaining 1 oz. of Ouzo and take off heat to cool. If you are opting to use breadcrumbs, stir in at this time.
- Arrange oysters on baking sheet, using a bed of rock salt to stabilize if necessary, crumpled foil works as well. Top with spoonfuls of spinach mixture, then sprinkle with a little shredded cheese.
- Bake at 450 degrees for 10-12 minutes, until cheese is melted and top is slightly browned. Serve with lemon wedges if desired. Enjoy!
Nutrition Facts : Calories 671.6, Fat 38.9, SaturatedFat 19, Cholesterol 303.3, Sodium 1496.2, Carbohydrate 26.7, Fiber 1, Sugar 0.8, Protein 52.7
Tips:
- When selecting oysters, look for those with deep shells, tightly closed or easily closed when tapped, and no cracks or chips.
- To shuck oysters, hold the oyster with a towel or oyster knife in one hand and insert the knife into the hinge. Twist the knife to pry open the shell.
- Be careful not to spill the oyster liquor, which is flavorful and can be used in the sauce.
- Use a small spoon to carefully remove the oyster from its shell, taking care not to tear the meat.
- If the oysters are large, you can cut them into smaller pieces before cooking.
- When making the sauce, be sure to cook the vegetables until they are soft and fragrant.
- Use a good quality cheese that will melt well, such as Parmesan, Gruyère, or fontina.
- Be careful not to overcook the oysters, as they can become tough and rubbery.
- Serve the oysters immediately, while they are still hot and bubbly.
Conclusion:
Rockin' Oysters Rockefeller is a delicious and impressive dish that is perfect for a special occasion. With its combination of briny oysters, creamy sauce, and crispy bread crumbs, this dish is sure to be a hit with your guests. By following these tips, you can make sure your Rockin' Oysters Rockefeller turns out perfectly every time. So next time you're looking for a seafood dish that is both elegant and delicious, give this recipe a try!
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