Rockin Oysters Rockefeller Recipes

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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.

OYSTERS ROCKEFELLER



Oysters Rockefeller image

Provided by Nancy Fuller

Categories     appetizer

Time 30m

Yield 24 oysters

Number Of Ingredients 12

5 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, minced
3 cups thawed and drained frozen chopped spinach
1/2 cup grated Parmesan
1/2 cup anise-flavored liqueur
1/2 cup panko breadcrumbs
1 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 dozen oysters, on the half shell
Lemon wedges, for serving

Steps:

  • Preheat the oven to 450 degrees F. Prepare a baking dish with a generous layer of rock salt.
  • Set a large skillet over medium heat, add the butter and let it melt. Add the olive oil, garlic and shallots and saute until fragrant, about 2 minutes. Add the chopped spinach and toss with the garlic and shallots. Add the Parmesan, anise-flavored liqueur, breadcrumbs and cayenne pepper. Season with salt and pepper and cook for another 3 minutes.
  • Spoon about a tablespoon of the spinach mixture onto each oyster and nestle the oysters into the rock salt. Bake until the topping is crisp and brown, about 10 minutes. Serve with lemon wedges.

ROCKIN' OYSTERS ROCKEFELLER



Rockin' Oysters Rockefeller image

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

48 fresh, unopened oysters
1 ½ cups beer
2 cloves garlic
seasoned salt to taste
7 black peppercorns
½ cup butter
1 onion, chopped
1 clove garlic, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 ounces Monterey Jack cheese, shredded
8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
½ cup milk
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
2 tablespoons fine bread crumbs

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

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

ROCKIN' OYSTERS ROCKEFELLER!



Rockin' Oysters Rockefeller! image

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

4 dozen oysters, shucked on the half shell
8 slices turkey bacon
2 tablespoons butter
3 garlic cloves, minced
4 shallots, minced (about a 1/4 cup)
8 cups baby spinach leaves (2 bags)
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 cup ouzo, Pernod, etc
1 cup heavy cream
1 dash hot sauce (optional)
1 cup fresh parmesan cheese, grated
1/2 cup panko breadcrumbs (optional)
1 ounce ouzo, Pernod
1/2 cup fresh parmesan cheese, shredded (shredded italian blend works too)

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



Oysters Rockefeller image

Provided by Tyler Florence

Categories     appetizer

Time 45m

Yield 8 servings as an appetizer

Number Of Ingredients 19

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced

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

OYSTERS ROCKEFELLER



Oysters Rockefeller image

Posted in response to a request. Found in the New York Times years ago. Note: Because of its rich ingredients, creator Jules Alciatore of Antoine's Restaurant in New Orleans chose John D. Rockefeller, one of the wealthiest men in the nation, as its namesake

Provided by TishT

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

24 oysters, on the half shell
1/2 lb butter
1/3 cup finely chopped parsley
1/4 cup finely chopped celery
1/4 cup finely chopped shallot
1/2 clove garlic, minced
2 cups chopped watercress
1/3 cup chopped fennel
1/3 cup fine soft bread crumbs
1/4 cup anisette or 1/4 cup Pernod
salt & freshly ground black pepper

Steps:

  • Preheat oven to 450°F (230°C).
  • Fill 4 tin pie plates with rock salt and arrange oysters on the half shell on each.
  • In a skillet heat the butter, add the parsley, celery, shallots and garlic and cook 3 minutes.
  • Add the watercress and fennel and cook until the watercress wilts, about 1 minute.
  • Pour the mixture into the container of a food processor and add the remaining ingredients.
  • Blend until the sauce is thoroughly pureed.
  • Place 1 Tbs of the sauce on each oyster and spread to the rim of the shell.
  • Bake the oysters just until the sauce bubbles, about 4 minutes.

Nutrition Facts : Calories 699.9, Fat 53.5, SaturatedFat 30.8, Cholesterol 272, Sodium 730.4, Carbohydrate 24.4, Fiber 1, Sugar 0.8, Protein 31

OYSTERS ROCKEFELLER



Oysters Rockefeller image

There are as many so-called original recipes for oysters Rockefeller as there are types of oysters. One account has it that the dish first surfaced at Antoine's in New Orleans in 1899. It was said to have been devised by Jules Alciatore, a grandson of the restaurant's founders. According to the story, a shortage of snails from Europe had the restaurant in jitters, and Mr. Alciatore was experimenting in the kitchen, looking for a substitute. At that time, oysters were never cooked at all, let alone fancied up with a sauce. He did so, making a sauce of watercress, scallions, celery, anise, spinach and other seasonings. It was a big hit, and he named it after America's richest man, John D. Rockefeller. Some revisionists contend that spinach was not in the original dish. My version calls for celery, spinach, scallions, parsley, garlic, anchovy fillets and Tabasco. The anchovy is my own liberal interpretation.

Provided by Pierre Franey

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 14

24 oysters
1 lb. fresh spinach
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped scallions
1/2 cup chopped parsley
1 clove garlic
2 anchovy fillets
4 tablespoons butter
2 tablespoons flour
1/2 cup heavy cream
1/4 teaspoon Tabasco sauce
1/4 cup freshly grated Parmesan or Romano cheese
2 tablespoons Ricard or Pernod
Salt and freshly ground pepper to taste

Steps:

  • Preheat oven to 450 degrees.
  • Open the oysters, leaving them on the half shell, and reserve the oyster liquor. Arrange them in a baking pan; then, chill until ready to use.
  • Pick over the spinach and remove any tough stems and blemished leaves. Rinse well and place in a saucepan. Cover and cook, stirring, until wilted. Drain well, and squeeze to remove all moisture.
  • In the container of a food processor, combine the drained spinach, celery, scallions, parsley, garlic and anchovies. Blend to a fine texture.
  • In a skillet, heat 2 tablespoons butter. Add spinach mixture. Cook and stir for about 1 minute. Set aside.
  • Heat the remaining butter in a saucepan. Add the flour, blend, and stir with a wire whisk. Add the oyster liquor, stirring vigorously with the whisk. Stir in the cream, season with Tabasco, and cook for about 2 minutes. Add the spinach mixture, cheese and liqueur. Blend well and let cool. Add salt and pepper to taste.
  • Spoon equal parts of the spinach mixture on top of the oysters and smooth over the tops. Bake for 20 to 25 minutes or until piping hot.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 1199 milligrams, Sugar 5 grams, TransFat 0 grams

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