Best Oysters Rockefeller From Usa Weekend Recipes

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

Ingredients

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.

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

Ingredients

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