Classic Oysters Rockefeller
- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 45 mins
- Makes
- 24
Ingredients
- 5 oz
- Compliments Baby Spinach
- 142 g
- 24
- fresh oysters
- 3 tbsp
- butter
- 45 mL
- 1
- shallot, finely chopped
- 2 tsp
- all-purpose flour
- 10 mL
- 1/2 cup
- 35% whipping cream
- 125 mL
- 2 tsp
- lemon zest
- 10 mL
- 2 tbsp
- lemon juice
- 30 mL
- 1/2 cup
- shredded Swiss cheese
- 125 mL
- 1/3 cup
- fresh breadcrumbs
- 75 mL
- 3 tbsp
- grated Parmesan cheese
- 45 mL
- lemon wedges, for serving
Directions
Step 1
Preheat broiler. Place spinach in large heatproof bowl; pour boiling water overtop to barely cover. Let stand 5 min. until leaves are wilted. Drain and cool slightly. Squeeze out excess moisture. Finely chop spinach; set aside.
Step 2
Meanwhile, sprinkle a bed of coarse salt into a baking dish (the salt is for holding the oysters upright). Shuck oysters, keeping them in their half-shells along with the oyster liquor. Nestle oysters into the salt. Keep chilled.
Step 3
Melt butter in skillet over medium heat. Add shallot; cook 2 min. until starting to soften. Stir in flour; cook another 2 min. Stir in cream; bring to a boil. Cook 3 to 5 min. until sauce thickens slightly. Mix in reserved spinach, lemon zest and juice. Remove from heat. Stir in Swiss cheese.
Step 4
Spread 1 tbsp (15 mL) spinach mixture onto each oyster. Stir together breadcrumbs and Parmesan; sprinkle overtop. Fill and top all oysters. Broil 2 to 3 min., or until breadcrumbs are golden brown and cheese is bubbling and an internal temperature of 74°C (165°F) is reached. Serve with lemon wedges.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1 oyster):
- Calories:
- 70
- Fat:
- 5 g
- Saturated Fat:
- 2 g
- Carbs:
- 3 g
- Cholesterol:
- 25 mg
- Protein:
- 3 g
- Sodium:
- 100 mg