Description
This easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.
Yield: 12servings | Serving Size: 2oysters
Ingredients
24mediumoysters, live in shell
1/2tablespoonextra virgin olive oil
2shallots, finely minced
9ouncesfresh baby spinach
2ounces1/3 less fat cream cheese, I like Philadelphia
3tablespoonshalf & half cream
3tablespoonsgrated Pecorino Romano
1/4cupplain or gluten-free panko crumbs
Instructions
If shucking them yourself, rinse and clean the oysters.
- With gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.
- Toss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.
Make the topping:
In a large skillet over medium heat 1/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.
- Add spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.
- Add the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.
When ready to make:
- Reheat the oven to broil on high with the rack 6 inches from the heating element.
Place one tablespoon of the spinach mixture on top of each oyster. Top each with 1/2 teaspoon panko bread crumbs.
- Broil 5 to 7 minutes or until golden brown. Serve right away.
Last Step:
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