Combining spinach and cheese in any dish is consistently delightful, but when you incorporate oysters, the flavor combination becomes truly exceptional. The next time you desire to create something extraordinary that will leave a lasting impression, consider preparing this recipe. Here's a secret tip for you: when you visit your seafood market, don't hesitate to ask the staff to shuck the oysters for you! Once the oysters have been expertly shucked, you'll have a two-hour window to savor them raw or up to six hours to prepare them in various cooked preparations.
Serving: 4 people
Time: 25 minutes
Ingredients:
- 12 fresh oysters, shucked (on the half shell)
- 1/2 cup spinach, cooked, drained, and finely chopped
- 1/4 cup breadcrumbs (Panko or regular)
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped shallots
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon white wine
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Dash of hot sauce (optional)
- Lemon wedges, for garnish
- Rock salt to keep oysters from moving
Directions:
- Preheat your oven to 450°F.
- Prepare the Oysters but arrange the shucked oysters on a baking sheet or a heatproof dish filled with rock salt. The rock salt helps stabilize the oysters and prevents them from tipping over.
- In a skillet over medium heat, melt the butter. Add the chopped shallots and celery to the skillet. Sauté until they are softened and translucent.
- Stir in the finely chopped spinach, parsley, salt, and black pepper. Cook for a couple of minutes until the spinach is well incorporated and heated through.
- Pour in the white wine and a dash of hot sauce (if using). Stir to combine and let the mixture cook for another minute.
- Add the breadcrumbs to the skillet and mix well until the mixture is evenly combined and slightly toasted. This will help bind the mixture and add texture.
- Spoon a generous amount of the Rockefeller mixture over each shucked oyster on the half shell. Make sure the mixture covers the oyster completely.
- Place the baking sheet or dish with the prepared oysters in the preheated oven. Bake for about 10-12 minutes, or until the topping is lightly browned and bubbling. Serve with lemons.