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Oysters Rockefeller

4.96 from 21 votes

This easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.

Prep Time: 20

Cook Time: 10

Total Time: 30

Yield: 12 servings

Course: Appetizer

Cuisine: American

Ingredients

24 medium oysters (live in shell)
1/2 tablespoon extra virgin olive oil
2 shallots (finely minced)
9 ounces fresh baby spinach
2 ounces 1/3 less fat cream cheese (I like Philadelphia)
3 tablespoons half & half cream
3 tablespoons grated Pecorino Romano
1/4 cup plain or gluten-free panko crumbs

Instructions

If shucking them yourself, rinse and clean the oysters.
With gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.
Toss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.

Make the topping:

In a large skillet over medium heat 1/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.
Add spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.
Add the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.

When ready to make:

Reheat the oven to broil on high with the rack 6 inches from the heating element.
Place one tablespoon of the spinach mixture on top of each oyster. Top each with 1/2 teaspoon panko bread crumbs.
Broil 5 to 7 minutes or until golden brown. Serve right away.

Video

Nutrition

Serving: 2oysters, Calories: 116kcal, Carbohydrates: 7.5g, Protein: 11g, Fat: 4.5g, Saturated Fat: 1.5g, Cholesterol: 55.5mg, Sodium: 167.5mg, Fiber: 0.5g, Sugar: 1g

- WW Points: 1

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