Best 6 Oysters Rockefeller Deb Style Recipes

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Oysters Rockefeller, a classic New Orleans dish, is a delightful combination of briny oysters, creamy spinach, and a rich, buttery sauce. This iconic dish is often served as an elegant appetizer or main course and can be prepared in various ways. Our article features two delectable recipes for Oysters Rockefeller: a traditional version and a modern twist with bacon and Parmesan cheese.

The traditional Oysters Rockefeller recipe begins with plump oysters, carefully shucked and nestled in their shells. A creamy spinach mixture, made with fresh spinach, shallots, garlic, and herbs, is then spooned over each oyster. This mixture is enriched with a velvety sauce made from butter, flour, and cream, creating a luscious and flavorful base. The oysters are then baked until the sauce is golden brown and bubbling, and the oysters are cooked through.

Our modern take on Oysters Rockefeller adds a smoky, savory twist to the classic dish. Bacon, cooked until crispy, is crumbled and sprinkled over the oysters before baking. Parmesan cheese, with its nutty and sharp flavor, is also added to the spinach mixture, creating a delightful contrast to the briny oysters. The result is a dish that is both familiar and exciting, sure to tantalize your taste buds.

Whether you prefer the traditional or modern version, our Oysters Rockefeller recipes will guide you through the process of creating this timeless dish. With step-by-step instructions and helpful tips, you'll be able to impress your friends and family with this culinary gem. So gather your ingredients, preheat your oven, and let's embark on a delicious journey to New Orleans flavors.

Check out the recipes below so you can choose the best recipe for yourself!

OYSTERS ROCKEFELLER



Oysters Rockefeller image

My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! -Beth Walton, Eastham, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 3 dozen.

Number Of Ingredients 8

1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 ounces) fresh spinach, torn
1 cup grated Romano cheese
1 tablespoon lemon juice
1/8 teaspoon pepper
2 pounds kosher salt
3 dozen fresh oysters in the shell, washed

Steps:

  • In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,

Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

DEB'S OYSTERS ROCKEFELLER



Deb's Oysters Rockefeller image

Every November, our family and friends gather at our home for our annual "Oyster Party". My sons and some of their friends shuck between 300 and 400 oysters throughout the day and I prep, bake and serve them to our guests. Forks are spread out over the platter and everyone just starts grabbing the baked oysters off the tray. The most important part of this recipe is the Hollandaise Sauce that is put on the top of the Rockefeller-this just makes it taste better than any others out there.-Deb Holt, Baltimore, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 2-1/2 dozen.

Number Of Ingredients 6

30 fresh oysters in the shell, washed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 pound bacon strips, cooked and crumbled
1/3 cup finely shredded cheddar cheese
1 envelope hollandaise sauce mix
4 pounds rock salt

Steps:

  • Shuck oysters, reserving bottom shell; set aside. Spread rock salt into two ungreased 15x10x1-in. baking pans. Lightly press the oyster shells down into the salt. Place one oyster in each shell; top each with spinach, bacon and cheese., Bake, uncovered, at 400° for 14-16 minutes or until oysters are plump. Meanwhile, prepare hollandaise sauce according to package directions. Drizzle over oysters and serve immediately.

Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 114mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

OYSTERS ROCKEFELLER



Oysters Rockefeller image

A traditional recipe for oysters Rockefeller.

Provided by Barrett

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 6

Number Of Ingredients 11

2 slices bacon
24 unopened, fresh, live medium oysters
1 ½ cups cooked spinach
⅓ cup bread crumbs
¼ cup chopped green onions
1 tablespoon chopped fresh parsley
½ teaspoon salt
1 dash hot pepper sauce
3 tablespoons extra virgin olive oil
1 teaspoon anise flavored liqueur
4 cups kosher salt

Steps:

  • Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
  • Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
  • Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 7.7 g, Cholesterol 18.9 mg, Fat 8.9 g, Fiber 1.5 g, Protein 9.3 g, SaturatedFat 1.5 g, Sodium 61097.1 mg, Sugar 1.4 g

OYSTERS ROCKEFELLER



Oysters Rockefeller image

Provided by Tyler Florence

Categories     appetizer

Time 45m

Yield 8 servings as an appetizer

Number Of Ingredients 19

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced

Steps:

  • For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
  • For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

OYSTERS ROCKEFELLER



Oysters Rockefeller image

In this classic recipe, the Rockefeller name refers to the dollar bill-green color of the sauce - and its richness, as it's loaded with butter, garlic, spinach and herbs. You can make the butter sauce up to three days ahead and store it in the refrigerator, then drop dollops of it on shucked oysters just before broiling. Watch the oysters carefully as they broil. You want the bread crumbs in the topping to turn golden and the oysters to warm up slightly but not cook through. Serve these with forks on the side; all the hot, buttery sauce makes them too slick for slurping.

Provided by Melissa Clark

Categories     seafood, appetizer

Time 20m

Yield 4 to 6 servings (24 oysters)

Number Of Ingredients 10

8 tablespoons/113 grams unsalted butter
1/2 cup panko bread crumbs
1 cup finely chopped baby spinach
1 cup finely chopped parsley, leaves and tender stems
1 large shallot, finely chopped
2 garlic cloves, finely grated, passed through a press or minced
Pinch of fine sea salt or table salt
1 lemon
Coarse, rock or kosher salt, or crumbled-up foil, for the pan (to stabilize the oysters)
24 oysters, shucked

Steps:

  • In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
  • Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
  • Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.

OYSTERS ROCKEFELLER



OYSTERS ROCKEFELLER image

These are the perfect appetizer to serve during the upcoming Holidays. Now with this recipe, you can enjoy this New Orleans restaurant classic at home! VIDEO https://www.youtube.com/watch?v=gOHREEVXoaE

Provided by CLUBFOODY

Categories     < 30 Mins

Time 30m

Yield 12 oysters

Number Of Ingredients 17

12 large oysters
1 tablespoon fresh lemon juice
1 tablespoon butter
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup pickling salt (coarse)
1 tablespoon butter
1/4 cup celery, finely chopped
1 large garlic clove, pressed
1 1/2 tablespoons parsley, chopped
0.5 (150 g) package frozen spinach, thawed
1/2 teaspoon black pepper (or to taste)
3 tablespoons heavy cream
125 g brie cheese
1 teaspoon hot sauce (or more to taste)
2 tablespoons panko breadcrumbs, divided
1/3 cup grana padano, grated (or as needed)

Steps:

  • Shock oysters and, with its liquor, put in a small pot. Rinse bottom shells and place them upside down on paper towel; set aside. Add lemon juice, butter, salt and pepper. Cover and cook for 3 minutes on medium-low. Drain oysters and reserve. On a baking sheet, spread coarse pickling salt to cover the surface, about ¼" thick. Place shells on salt and set aside.
  • In a medium pot over medium-low heat, melt butter. Add celery, garlic and parsley. Cover and cook for 3 minutes at medium-low. Add spinach and season well with pepper. Increase heat to medium, cover and cook 2 minutes. Add cream, cheese (Brie), hot sauce and 1 tablespoons bread crumbs. Mix and cook for 2 minutes; stir constantly. If more cream is needed, add some.
  • Place oysters in their shell. Cover with spinach mix and sprinkle with remaining bread crumbs and Grana Padano. Cook under broil for 3-4 minutes.

Nutrition Facts : Calories 113.2, Fat 7.5, SaturatedFat 4.2, Cholesterol 45.7, Sodium 4926.2, Carbohydrate 4.1, Fiber 0.3, Sugar 0.2, Protein 7.4

Tips:

  • Use fresh, high-quality oysters. This will make a big difference in the flavor of the dish.
  • Shuck the oysters carefully. You don't want to damage the meat.
  • Make sure the spinach is well-drained. Otherwise, it will make the dish too watery.
  • Don't overcook the oysters. They should be cooked just until they are opaque.
  • Serve the oysters Rockefeller immediately. They are best when they are hot and bubbly.

Conclusion:

Oysters Rockefeller is a classic dish that is sure to impress your guests. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make this dish at home that is just as good as the ones you get in restaurants. So, next time you are looking for a special appetizer or main course, give Oysters Rockefeller a try. You won't be disappointed.

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