Oysters Rockefeller

Oxmoor House
6 servings.


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1 pound fresh spinach
Vegetable cooking spray
2 tablespoons minced shallots
1 clove garlic, minced
2 tablespoons butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper, divided
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups half-and-half
1 tablespoon lemon juice
36 oysters on the half shell
1 (4-pound) package rock salt
8 slices bacon, cooked and crumbled
2 cups (8 ounces) shredded sharp Cheddar cheese


Remove and discard stems from spinach. Wash leaves; pat dry. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add one-third of spinach; saute 1 minute or until wilted. Set aside. Repeat procedure twice. Chop spinach.

Saute shallots and garlic in 2 tablespoons butter over medium-high heat until tender. Stir in spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Melt 3 tablespoons butter in a heavy saucepan over low heat. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened. Stir in lemon juice and remaining 1/8 teaspoon pepper. Stir in spinach mixture.

Scrape a knife between oysters and shells to free meat; set shells aside. Place oysters in a colander to drain.

Sprinkle rock salt in two 15- x 10- x 1-inch jellyroll pans; arrange reserved shells on salt. Place 1 oyster in each half shell. Top with spinach mixture; sprinkle with bacon and cheese. Broil 3 inches from heat (with electric oven door partially opened) 4 minutes.

Created date

August 2009

Nutritional Information

Calories 489
Caloriesfromfat 71 %
Fat 38.5 g
Satfat 21.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.1 g
Carbohydrate 12.6 g
Fiber 0.0 g
Cholesterol 146 mg
Iron 0.0 mg
Sodium 835 mg
Calcium 0.0 mg