Best 6 Oysters Rockefeller Deb Style Recipes
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.
OYSTERS ROCKEFELLER
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
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
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
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
A traditional recipe for oysters Rockefeller.
Provided by Barrett
Categories Appetizers and Snacks Seafood
Time 1h
Yield 6
Number Of Ingredients 11
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
Provided by Tyler Florence
Categories appetizer
Time 45m
Yield 8 servings as an appetizer
Number Of Ingredients 19
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
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
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
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
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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