Description
Ina Garten’s Easy Oysters Rockefeller bring classic New Orleans elegance to your table with minimal effort. Rich, creamy spinach and crisp bacon mingle over perfectly roasted oysters, creating a luxurious appetizer that impresses guests without complicated techniques.
Ingredients
Scale
Seafood:
- 24 very fresh oysters on the half shell
Dairy and Cheese:
- 55 grams (4 tablespoons) unsalted butter
- 50 grams (½ cup) freshly grated Parmesan cheese
- 50 grams (½ cup) grated Gruyère cheese
Vegetables, Seasonings, and Liqueur:
- ½ cup finely chopped shallots (about 2 large)
- 255 grams (9 ounces) Seabrook frozen creamed spinach, defrosted
- 60 milliliters (¼ cup) Pernod liqueur
- Kosher salt
- Freshly ground black pepper
- Fleur de sel or sea salt, for serving
Instructions
- Crumple a sheet of aluminum foil to create a stable base on a baking tray, ensuring the oyster shells sit level and retain their natural juices.
- Heat a small 8-inch sauté pan over medium temperature, gently melting butter until it becomes silky and fragrant.
- Introduce finely chopped shallots to the melted butter, allowing them to soften and caramelize for 5-6 minutes, developing a rich golden-brown color.
- Pour Pernod into the pan, complementing the shallots with kosher salt and freshly ground black pepper. Simmer the mixture for 2-3 minutes, reducing the liquid and concentrating the flavors.
- Fold fresh spinach into the aromatic shallot mixture, cooking for an additional 2 minutes until the leaves wilt and absorb the remaining liquid. Taste and adjust seasoning as needed.
- Preheat the oven to 230°C / 450°F, creating an intense heat environment for final preparation.
- Carefully distribute a half tablespoon of the spinach blend onto each oyster shell, ensuring even coverage.
- Generously sprinkle a combination of Parmesan and Gruyère cheeses over the prepared oysters, creating a luxurious protective layer.
- Slide the tray into the preheated oven, baking for 6-8 minutes until the cheese melts and the spinach becomes piping hot, while maintaining the oysters’ delicate texture.
- Remove from the oven and garnish with a delicate sprinkle of fleur de sel or premium sea salt, serving immediately to preserve the dish’s optimal temperature and flavor profile.
Notes
- Catch oysters’ essence by selecting ultra-fresh specimens with robust, briny profiles that sing with oceanic character.
- Guard precious oyster liquor carefully during preparation, preserving every drop of natural maritime sweetness.
- Transform Pernod’s sharp alcohol bite into smooth, nuanced undertones through gentle, patient reduction techniques.
- Sprinkle cheese sparingly, allowing delicate oyster flavors to dance gracefully without heavy dairy interference.
- Whisk hot plates straight from oven to table, ensuring peak temperature and maximum gustatory pleasure for eager diners.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (4 oysters)
- Calories: 440
- Sugar: 1g
- Sodium: 680mg
- Fat: 33g
- Saturated Fat: 19g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 100mg