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Oysters Rockefeller

Oysters Rockefeller

Oxmoor House JANUARY 1994

  • Yield: 6 servings.


  • 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.

Nutritional Information

Amount per serving
  • Calories: 489
  • Calories from fat: 71%
  • Fat: 38.5g
  • Saturated fat: 21.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.1g
  • Carbohydrate: 12.6g
  • Fiber: 0.0g
  • Cholesterol: 146mg
  • Iron: 0.0mg
  • Sodium: 835mg
  • Calcium: 0.0mg

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Oysters Rockefeller Recipe