Oysters Rockefeller
- Level: Easy
- Yield: 24 oysters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 63
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 28
- Sodium
- 135
- Total: 50 min (includes cooling time)
- Active: 35 min
Ingredients
2 tablespoons unsalted butter
1 shallot, finely minced
1 clove garlic, grated
1 cup baby spinach, finely chopped
2 tablespoons finely chopped fresh parsley
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
24 medium oysters on the half shell
2 tablespoons grated Pecorino-Romano
Directions
- In a medium saute pan, heat 1 tablespoon of the butter over medium heat until melted and bubbling slightly. Add the shallots and cook until softened and translucent, about 3 minutes. Add the garlic and spinach and cook until the spinach starts to wilt, about 2 minutes. Add the parsley and season to taste with salt and pepper. Remove to a bowl and let cool.
- Wipe out the pan, then melt the remaining tablespoon of butter until bubbling slightly. Add the breadcrumbs and allow them to absorb the butter. (Do not toast the breadcrumbs.) Remove from the heat and set aside to cool.
- Preheat the oven to broil.
- Arrange the oysters in a single layer on a baking sheet. Combine the spinach mixture and breadcrumbs. Top the oysters evenly with the spinach mixture. Sprinkle a little bit of Pecorino on top of each. Broil until the oysters are bubbly and the breadcrumbs are toasty, 5 to 6 minutes.
- Nestle the oysters in a platter of kosher salt and serve immediately.