Oysters Rockefeller
This dish was created at Antoinette’s in New Orleans as an American alternative to the French classic, escargot - or “baked snails”.
Servings 4
Calories 189kcal
Ingredients
- 12 medium oysters, shucked, shells reserved
- 1 pound rock salt, for serving
- 4 tablespoons unsalted butter
- 2 tablespoons minced shallot
- 1 clove garlic, chopped
- 1 packed cup baby spinach, chopped
- ¼ cup chopped flat-leaf parsley
- 1 tablespoon chopped green onions
- 1 tablespoon chopped tarragon
- 2 teaspoons lemon juice
- 1/8 teaspoon cayenne
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons heavy cream
- ¼ cup panko breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 2 teaspoons chopped chives for garnish (optional)
- Lemon wedges, for serving
Instructions
- Preheat oven to 400ºF (200ºC). Loosen the oysters from the shell and set aside in a medium bowl. Arrange the rock salt in a baking dish and firmly press the shells into the salt.
- In a medium sauté pan over medium heat, add the butter and allow to melt. Add the shallots and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté an additional 15 seconds.
- Add the spinach, parsley, onions and tarragon and stir until the greens have wilted, about 4 minutes. Stir in the lemon juice, cayenne, paprika, salt and pepper followed by the cream.
- Add the oysters back into the shells. Top with a spoonful of the greens mixture followed by the breadcrumbs and Parmesan cheese.
- Bake until the breadcrumbs are lightly browned, about 15 minutes. Garnish with chives and serve immediately.
Video
Nutrition
Calories: 189kcal | Carbohydrates: 6g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 318mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1043IU | Vitamin C: 8mg | Calcium: 147mg | Iron: 1mg