Oysters Rockefeller

Oysters Rockefeller

Briny, buttery, and filled with shavings of nutty Grana Padano
  • Oysters Rockefeller
  • Oysters Rockefeller
Crisp, refreshing, and delightfully luxurious, our take on Oysters Rockefeller is one magnificent mouthful. Buttery and briny, these oysters are stuffed with nutty shreds of Grana Padano and topped with panko bread crumbs for a satisfying mix of texture and taste. Named after the famous family because of their rich nature, this oyster dish originated in New Orleans and is still served for brunch in the South. While there are plenty of iterations out there, we think this cheesy version is a delightful surprise--the sweetness of the Grana Padano shavings are the perfect complement to the salty oysters.

Oysters Rockefeller
Briny, buttery, and filled with shavings of nutty Grana Padano
  • Prep Time : 30 min.
  • Cook Time : 10 min.
  • Total Time : 40 min.
  • Serves 10-15

Ingredients

  • 22 Fresh Oysters
  • 2 oz. Butter
  • 1 Shallot, minced
  • 2 oz. Spinach
  • 1/2 cup Panko Bread Crumbs
  • 2 tbsp. Fresh Parsley, chopped
  • 3 dashes Tabasco Sauce
  • 4 oz. Grana Padano, grated
  • 2 Lemons, cut into wedges

Directions

  1. Begin by using creating a tin foil holder for the shucked oysters. Bunch the tin foil up lengthwise to make a long row. Make 8-10 of these and place on a baking sheet large enough to hold all of the oysters. These should be able to hold the oysters upright once opened.
  2. Next, use a shucking knife to pry open the oysters, saving the liquid as you go. Discard the top shell and place each oyster on the tin foil lined baking sheet.
  3. Melt the butter in a medium saute pan over medium high heat. Once foaming, add the shallot and spinach. Cook for about 2 minutes, until the spinach is wilted. Turn off the heat and add the breadcrumbs, parsley, Tabasco, and grated cheese. Set this mixture aside.
  4. Heat your broiler to medium high setting. To assemble the oysters, spoon the reserved oyster liquid back into each shell, then cover the oysters with 1 tablespoon of the spinach mixture.
  5. Once all the oysters have been filled, place the entire baking sheet under the broiler. Cook the tops of the oysters for 3-5 minutes. You may need to rotate the sheet half-way through.
  6. Serve the oysters warm (you can use kosher salt to keep them upright on a serving dish), with lemons on the side for squeezing.

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