Recipes|Featured Main
Oysters Rockefeller
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:6-8 servings
Ingredients
- 1 (10 ounces) package frozen chopped spinach, thawed and squeezed dry
- ¼ cup finely chopped onion
- ½ cup dry breadcrumbs
- 6 strips bacon, cooked and crumbled
- 1 tablespoon finely chopped parsley
- 1 teaspoon salt
- 6 drops hot pepper sauce
- 6 tablespoons melted butter
- 36 medium oysters, shucked and cleaned, half of shells reserved
- Rock salt
- Lemon wedges for garnish
- 1 (283.5g) package frozen chopped spinach, thawed and squeezed dry
- 59.15ml finely chopped onion
- 118.29ml dry breadcrumbs
- 6 strips bacon, cooked and crumbled
- 12.78g finely chopped parsley
- 4.26g salt
- 6 drops hot pepper sauce
- 76.68g melted butter
- 36 medium oysters, shucked and cleaned, half of shells reserved
- Rock salt
- Lemon wedges for garnish
Originating in New Orleans in the late 1800s, this sophisticated dish is fairly simple to prepare with spinach, bacon and butter. Serve as an appetizer or first course to a special-occasion meal.
Preparation
STEP 1
Preheat oven to 475°F.
STEP 2
Mix together spinach, onion, breadcrumbs, bacon, parsley, salt, pepper sauce and butter.
STEP 3
Place rock salt in a baking dish and set oyster shells in the salt to keep them level. Divide spinach mixture between shells. Top with oysters.
STEP 4
Bake for 10 minutes or until plump. Serve hot with lemon wedges.