Oysters Rockefeller
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Oysters Rockefeller has been a crowd-pleasing appetizer for generations. Freshly shucked oysters are topped with garlicky sautéed spinach and a crunchy Parmesan breadcrumb topping, then baked to light golden perfection. The result? A rich, savory, and decadent bite that’s sure to impress family and friends this holiday season.
Created in the late 1800s by Jules Alciatore, the son of the founder of Antoine’s Restaurant in New Orleans, the original Oysters Rockefeller recipe featured a sauce so rich Jules named it after the richest name of the time: John D. Rockefeller.
At the heart of this recipe are the oysters themselves, so quality is key. Lucky for us, Heinen’s Seafood Department carries responsibly sourced Blue Point oysters year-round. Known for their generous size and balanced mild and slightly sweet flavor, Blue Points are the perfect choice for creating the ultimate Oysters Rockefeller.
Why You’ll Love This Recipe
- It brings a touch of elegance to the holidays. Oysters Rockefeller is a sophisticated dish with rich flavors and an impressive presentation, making it great for holiday gatherings.
- It’s easy to prepare. Don’t be fooled by the elegant appearance of this appetizer! Oysters Rockefeller is surprisingly easy to prepare with just a few simple steps. If you’re new to shucking oysters, check out this simple video tutorial.
- It’s made with high quality, simple ingredients. To ensure the best flavor, pair Heinen’s fresh oysters with Heinen’s premium private label products, including unsalted butter, baby spinach, panko breadcrumbs, and Hand-Selected Parmigiano Reggiano. Any product that wears the Heinen’s label is hand-vetted by product experts to guarantee quality. And even better, customers save an average of 25% when shopping Heinen’s brand compared to national brands, so you get true bang for your buck!
Oysters Rockefeller
Servings: 4
Ingredients
- 6 Tbsp. Heinen’s unsalted butter, divided
- ⅓ cup shallot, finely minced
- 1 garlic clove, minced
- 3 cups Heinen’s baby spinach, coarsely chopped
- 2 Tbsp. dry white wine
- Kosher salt and pepper
- ⅓ cup Heinen’s panko breadcrumbs
- ¼ cup Heinen’s Hand-Selected grated Parmigiano Reggiano cheese
- 12 fresh oysters, shucked
- Fresh lemon wedges, for serving
Instructions
- Preheat the oven to 425°F. Line a sheet pan with lightly crinkled heavy duty foil (this will help stabilize the oysters).
- Heat 4 tablespoons of the butter in a large skillet over medium heat. Add the shallot and sauté until soft, about 5 minutes. Add the garlic and cook for 1 minute, stirring constantly.
- Add the spinach and white wine. Continue to sauté until the spinach is wilted but still bright green, about 2 minutes. Season to taste with salt and pepper. Remove from the heat and set aside.
- In a bowl, stir together the breadcrumbs, parmesan and remaining 2 tablespoons of butter (melted).
- Arrange the shucked oysters in a single layer on the foil-lined pan. Top each oyster with a heaping tablespoon of the spinach mixture, followed by the breadcrumb mixture.
- Bake for 8-10 minutes. Transfer to a serving tray and garnish with lemon wedges. Serve immediately.
