Oysters Rockefeller Recipe: fresh oysters on the half shell coated in cream, spinach and cheese for an unbelievable flavor that is sure to wow your guests.
I remember the first time I saw an oysters Rockefeller. I thought it was beautiful the way the oyster shells were still being used on the bright white plate. The extra parmesan cheese everywhere. It just, caught my eye. I never in a million years wanted to eat an oysters Rockefeller because it was an oyster so no way.
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Oysters Rockefeller Recipe
Ingredients
• 2 tablespoons of olive oil divided use
• 1/2 whole small diced yellow onion
• 2 cloves finely minced garlic
• 2 cups heavy cream
• 4 cups packed baby spinach
• 24 whole shucked oysters on the half shell oysters and shells divided
• 1/4 cup chardonnay wine
• ½ ounce julienne prosciutto ham
• 2 ounces shredded asiago cheese
• ½ cup breadcrumbs
• shredded Parmesan cheese
• sea salt and fresh cracked pepper to taste
Serves 24
Prep Time: 20 minutes
Cook Time: 10 minutes
Instructions:
1. Preheat the broiler to high heat. In a large sauté pan on medium-high heat with 1 tablespoon of olive oil, caramelize the onions and garlic. Once brown add in the cream, turn the heat down to medium and reduce until the cream is the consistency of Alfredo sauce.
2. Once the heavy cream is to the desired consistency add in the baby spinach and cook until mixed in and slightly wilted. Season the mixture with salt and cracked black pepper. Set pan aside.
3. In a separate medium sauté pan on medium-high heat with 1 tablespoon of olive oil add in the raw oysters (without the shell) and sauté for 1 to 2 minutes to slightly cook. Add the Chardonnay wine to deglaze the pan while you sauté the oysters for a further 2 minutes.
4. Place the oyster shells on a sheet pan that you’ve lined with parchment paper and divide the cooked oysters amongst the shells. There should be 1 oyster for 1 shell.
5. Top each oyster with a little bit of the cream-baby spinach mixture followed up with julienne prosciutto ham and shredded Parmesan cheese. Note: Simply divide all the ingredients between the oysters.
6. Broil the pan of oysters in the oven on high for 2 minutes or until the cheese is melted and golden brown.
7. To Plate: Remove oysters and shells from the pan and add to a tray along with lemon slices.
32 Comments
Chef, there’s oyster opener gadget online. Super safe & easy to use.
Are you doing well these days?
I have a osyter that is very good
Too much adjectives!!
I can eat 50 eg….er, oysters Rock. 😀
Just made this recipe without subs or alterations. Big hit! Both cheeses and the prosciutto are salty so don't over salt the white sauce if you try this at home.
Oh my! It’s been a while since I’ve had these. Your opening description of oyster types will have me visiting The Oyster Bar in Grand Central NYC soon (if they’re open). Yum! I’ll make your recipe with whichever oysters 🦪 I can get locally, I’m sure it’ll be very delish with the ham and cheeses. An excellent first course.
Interesting take on a classic dish … Thanks for sharing!!
Why not put the oyster with shell in?
Yummmmmm
I love this dish, maybe one day
Great!!
Oh my goodness, Billy! These look so delicious! Thinking of adding these to our Christmas dinner along side with the crab legs and shrimp boil. Of coarse, being Italian, we're going to have a serving of ravioli.
Great video and recipe!
I made these last Saturday, it's an absolutely delicious dish! Loved it! Thanks Chef Billy!
I like Oysters Bienville better but Rockefeller is still good
That isn't Oysters Rockefeller, that is his own dish that he created.
Not a good recipe format. Talking too much and no time to observe what you are trying to do
I made a spaghetti squash rockafeller. thanks for the ingredients and instructions in the description!!
New subscriber here! I love my Oysters Rockefeller, these look yummy. My go-to in NYC for these is The Old Homestead in the West Village, but now I'll try and make them myself!
Interesting fact. No one but the originators know the recipe.
Not right for Rockefeller, but my favorite oyster is the Kumamoto.
Great Shucking Recipe!!!
question – being in mid-missouri, oysters in the shell are not available, but fresh oysters in containers from the pacific northwest are. can i use those with scallop shells that i've saved and get the same effect?
I put my Chardonnay in my cheese sauce and use bacon and finely processed panko crumbs or croutons.
Might be a delicious dish, for me, twice cooked Oysters is a no no. Bye the way, you can't change the cooking procedure & most of the ingredients and still call it Oysters Rockefeller.
Love this!!!!!
Tried this dish a few weeks ago after only ever having the raw shuck for years and WOW! such a great recipe
you gotta add pernod or some sort of fennel licorice liquor for the right taste.
Looks Soo yum
3 mistakes. 1) Never go with the oysters in the frying pan. You've spoiled their original flavor. Whatever sauce you make is added to the shell but the mulluscum is never removed. 2) The breadcrumbs are completely unnecessary. 3) The flavor of the ham is very intense and completely overpowers the flavor of the oysters. But obviously you needed to put them together as you ruined their flavor in the frying pan.
where does the asiago cheese come in?