Classic Oysters Rockefeller

24
Easy
Appetizers

Characteristics

Nutritional Facts Per Serving

70
Calories
3 g
Protein
3 g
Carbs
Show all nutrition facts

Nutritional Facts

1 oysters
  • Amount For Serving % Daily Value
  • Calories 70
  • Lipides 5 g
    • Saturated fat  2.5 g
  • Cholesterol 25 mg
  • Sodium  100 mg
  • Carbs 3 g
  • Protein 3 g

Ingredients

  • 5 oz (142 g) Compliments Baby Spinach
  • 24 fresh oysters
  • 3 tbsp (45 mL) butter
  • 1 shallot, finely chopped
  • 2 tsp (10 mL) all-purpose flour
  • 1/2 cup (125 mL) 35% whipping cream
  • 2 tsp (10 mL) lemon zest
  • 2 tbsp (30 mL) lemon juice
  • 1/2 cup (125 mL) shredded Swiss cheese
  • 1/3 cup (75 mL) fresh breadcrumbs
  • 3 tbsp (45 mL) grated Parmesan cheese
  • lemon wedges, for serving

Method

  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.
  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.
  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.
  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. Serve with lemon wedges.
Tip:
Make fresh breadcrumbs by pulsing crusty white bread in food processor to coarse crumbs.
Serve with your favourite hot sauce.

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