American · Dinner
Oysters Rockefeller
Oysters Rockefeller of fresh oysters baked under a buttery spinach, herb, and parmesan crust, served on the half-shell with lemon and baguette.
$$$
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
420Calories
18gProtein
24gFat
28gCarbs
2gSugar
2gFiber
580mgSodium
85mgChol
Goes well with
ChablisChablis — A refreshing pairing for this...
local
California sparkling wineCalifornia sparkling wine — A crisp, dry...
international
Instructions
1
Prep
Heat oven to 220C/425F. Shuck the oysters, keeping them in the deeper half-shell. Chop the spinach, onion, and garlic finely.
2
Saute
Cook the onion and garlic in butter over medium heat 2 minutes. Add the spinach and Pernod and wilt 2 minutes until soft.
3
Build
Stir the breadcrumbs and parmesan into the spinach. Spoon the mixture generously over each oyster in its shell.
4
Bake
Set the oysters on a tray of salt to steady them. Arrange on a large baking tray. Bake over high heat at 220C/425F 8–9 minutes until bubbling and golden.
5
Plate
Arrange the oysters on plates with lemon wedges. Serve hot with baguette to mop up the buttery juices.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 fresh oysters
- 80g (2.8 oz) butter
- 200g (7.1 oz) spinach
- 0.5 small onion
- 2 garlic cloves
- 60g (2.1 oz) breadcrumbs
- 30g (1.1 oz) grated Parmesan
- 2 tbsp Pernod
- 1 lemon
- 4 slices baguette, to serve