broiled oysters

This easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.

Oysters Rockefeller 

oysters

extra virgin olive oil

shallots (finely minced)

baby spinach

1/3 less fat cream cheese (I like Philadelphia)

half & half cream

Pecorino Romano

panko crumbs

If shucking them yourself, rinse and clean the oysters.

With gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.

Toss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.

In a large skillet over medium heat 1/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.

Add spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.

Add the cream cheese, half &amp; half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.

Make the topping:

Reheat the oven to broil on high with the rack 6 inches from the heating element.

Place one tablespoon of the spinach mixture on top of each oyster. Top each with 1/2 teaspoon panko bread crumbs.

Broil 5 to 7 minutes or until golden brown.  Serve right away.

When ready to make:

Broiled oysters, with their sweet centers and almost-crispy browned edges, are a wonderful way to serve oysters, especially for those who may find the idea of raw oysters a tad… much. Serve these with some crusty bread to soak up any extra garlic butter.

Broiled Oysters With Garlic Butter

garlic

butter (softened)

lemon

parsley

black pepper

cayenne (optional)

Peel and mince the garlic. Put the garlic in a medium bowl with the butter. Zest or microplane about 1 teaspoon of zest from the lemon into the bowl (remove only the bright yellow zest, leaving the bitter white pith underneath alone). Cut the lemon in half and squeeze about 1 tablespoon of lemon juice into the bowl. Set the remaining lemon aside.

Remove the leaves from the parsley stems. Mince the leaves and discard the stems. Add the minced parsley to the bowl. Add the cayenne and black pepper, too. Use a fork to mash everything together and set aside.

Shuck the oysters. Discard the top shells and keep the oysters in the deeper bottom shells. Place the shucked oysters on a rimmed baking sheet or in a baking dish (you can fill it with rock salt to help keep the shells steady or use bits of tin foil to the same effect). Dot the butter mixture evenly on the oysters.

Heat a broiler. Broil the oysters, about 5 inches from the heat, until the edges of the oysters begin to curl and butter is bubbly, 5 to 7 minutes. Serve hot.

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Oysters Rockefeller

Broiled Oysters With Garlic Butter

Top 2 broiled oysters recipes from across the web

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Oysters Rockefeller

Broiled Oysters With Garlic Butter

The most viewed broiled oysters recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine