Talk about a real treat! This past weekend we made Oysters Rockefeller. And OMG. They were amazing. And let me tell you, oysters are far easier to open/shuck than clams. If you love seafood, this is a very easy one to prepare at home. Fresh, succulent oysters topped with a warm, garlicky, gooey yet slightly crunchy topping. Oh my gosh . . . now I want them right now! The original recipe I used is here. However, I just had to make it my own . .. and here it is:
Creates 12 Oysters
1 dozen oysters, shucked
2 TB Butter
1 Large Teaspoon of Chopped Garlic
1/3 Cup Breadcrumbs
1/4 Cup Spinach (frozen, crumbled - not the kind frozen in a block)
2-3 Green Onions, sliced
1-2 Dashes of Tabasco
2 Tablespoons Parsley, chopped
1/4 Teaspoon Tarragon
1/3 Cup Parmesan Cheese
Preheat oven to 450 degrees F.
Step 1: Shuck the oysters keep the oyster on the half shell. You can discard the other half of the shell. Place shells with oysters on them on a large baking sheet.
Step 2: In a saucepan, melt the butter over low. Add in the garlic, spinach, green onion and tarragon. Saute until the spinach is hot.
Step 3: Next, add the parsley, Parmesan cheese and breadcrumbs to the spinach mixture. Stir to combine and remove from heat.
Step 4: Top each oyster with a heaping spoonful of the mixture. Be sure to use up all the mixture.
Step 5: Place the baking sheet in the oven and bake until golden brown, about 10-15 minutes. Serve immediately.