14min 4 ppl
Oysters Rockefeller
20 minutes
4 people
Easy≤30 min & ≤6 steps
20 min · 6 steps
Easy: ≤30 min and ≤6 steps
190 kcalper person
Protein 9g
Carbs 7g
Fats 14g
About this dish
Fresh oysters on the half shell topped with a butter-rich purée of spinach, parsley and Parmesan, grilled until bubbling - the classic New Orleans dinner-party opener.
Allergy Info
Dairy, Gluten, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Spinach150 g
- Flat-leaf parsley2 tbsp
- Garlic clovesminced2 cloves
Fish & Seafood
- Oystersshucked, on the half shell, juices reserved12
Dairy & Eggs
- Unsalted butter60 g
- Parmesan cheesegrated40 g
Dried Goods
- Breadcrumbs20 g
Oils & Condiments
- Hot sauce0.25 tsp
Utensils
- Frying pan
- Baking tray
- Chef's knife
Method
1
Preheat the grill to high and arrange the oysters on a tray of rock salt or scrunched foil to hold them level.
Approx. 6 minutes
2
Melt the butter in a frying pan, add the garlic and cook for 1 minute until fragrant.
Approx. 2 minutes
3
Add the spinach and parsley and cook for 3 minutes until wilted, then finely chop.
Approx. 3 minutes
4
Stir the Parmesan, breadcrumbs and hot sauce into the spinach mixture.
Approx. 3 minutes
5
Spoon the mixture over each oyster and grill for 4 minutes until bubbling and lightly browned.
Approx. 4 minutes
6
Serve immediately while hot.
Approx. 2 minutes
