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
OYSTERS ROCKEFELLER
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
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.
OYSTERS THAT ROCK A FELLA AS MADE BY DEBORAH VANTRECE RECIPE BY TASTY
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
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
A traditional recipe for oysters Rockefeller.
Provided by Barrett
Categories Appetizers and Snacks Seafood
Time 1h
Yield 6
Number Of Ingredients 11
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
Provided by Tyler Florence
Categories appetizer
Time 45m
Yield 8 servings as an appetizer
Number Of Ingredients 19
Steps:
- For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
- For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup
CRISPY "OYSTERS ROCKEFELLER"
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 12 oysters
Number Of Ingredients 12
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.
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
OYSTERS ROCKEFELLER
Categories Shellfish Bake Oyster Fall Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 12
Steps:
- Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
- Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
- Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
MELISSA CLARK'S OYSTERS ROCKEFELLER
Provided by Melissa Clark
Categories dinner, lunch, quick, appetizer
Time 15m
Yield 24 oysters
Number Of Ingredients 12
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
OYSTERS ROCKEFELLER
Provided by Dione Lucas
Categories Appetizer Broil Cocktail Party Oyster Spinach Spring Sour Cream House & Garden Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 3-6 as an hors d'oeuvre
Number Of Ingredients 8
Steps:
- Remove oysters from shell and put in each shell 1 teaspoon of the sour cream which has been mixed with the garlic, salt and pepper. Put oyster on top and completely fill the shells with raw spinach which has been put through the meat chopper and mixed with the Pernod and cheese. Sprinkle the top with bread crumbs and a little more grated Parmesan cheese. Dot with butter, put oyster shells on a bed of rock salt in the broiling pan and brown the oysters under the broiler. Serve piping hot.
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