Oysters Rockefeller

 Oysters Rockefeller


12 fresh live oyster in the shell

½ tablespoon extra virgin olive oil

1 shallots, diced

9 ounces baby spinach, chopped

¼ teaspoon each salt and pepper

2 ounces softened cream cheese

3 tablespoons heavy cream or half and half

3 tablespoons Parmesan cheese

¼ cup panko bread crumbs


Rinse the oyster first and make sure they are completely closed. To shuck oysters, carefully open the oysters using an oyster knife starting from the back where the top and bottom shell meet.  

Once opened, rinse the knife and cut under the oyster itself to release it from the shell.  Discard the top shell.


In a large skillet, heat the extra virgin olive oil over medium high heat.  Add shallot and cook for 2-3 minutes.  Add spinach, salt and pepper cooking until the spinach has wilted, about 2 minutes.


Add cream cheese, cream or half and half and parmesan cheese. Mix well until the cream cheese has melted and the mixture resembles creamed spinach.  Refrigerate for 10 minutes.


Preheat the oven to broil and set the rack 6 inches from the heating element.  Place a tablespoon of spinach mixture on top of the oyster and sprinkle with ½ a teaspoon of panko bread crumbs.


Broil 4-6 minutes or until golden brown.  Serve immediately.



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