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Oysters Rockefeller

From Stephen and Sheila Hensley

 

  • 180 – 200 Oysters
  • 2 Tbsp. Olive Oil
  • 1 Finely Diced Vidalia (or Sweet) Onion
  • 3 to 4 Heaping Tbsp. Minced Garlic
  • Pinch of Sea Salt and Fresh Ground Pepper
  • 1 Quart Heavy Whipping Cream
  • 16 oz. Baby Spinach
  • Asiago and Parmesan Cheese
  • Seasoned Breadcrumbs

 

Shuck and rinse the oysters. Wash the shells and remove any errant shell pieces.  Stack them upside down in an opposite sink so they may drain/dry. This recipe is for 180-200 oysters.

 

Pour 1 tbsp. olive oil into a deep-sided frying pan or skillet.

 

Add one finely diced Vidalia (or sweet) onion and 3 - 4 heaping tablespoons of minced garlic.

 

Sauté 2-3 minutes. 

 

Add a bit of sea salt and fresh ground black pepper or Whitman's black pepper and 1 quart heavy whipping cream. Allow it to cook slowly until the back of a wooden spoon holds a valley of cream. Dip the wooden spoon into the sauce and swipe through the cream creating a valley.  When the cream stays on each side creating a valley, it is ready. 

 

Add a large container (16oz) of baby spinach slowly, but in fairly large handfuls.  Each handful quickly wilts and makes room for more spinach. 

 

Just before the white sauce is complete, add oysters to 1 tbsp. olive oil and sauté them for a couple of minutes just to cook them. 

 

Assembling the oysters: Cover a sheet pan with parchment paper. Use tongs to add an oyster or more to each shell and arrange on the paper. 

 

Add a vegetable spoon full of the spinach mixture to the shell. Fill it up, then top with asiago cheese, parmesan cheese, and seasoned breadcrumbs. 

 

Place in the oven on broil for 3-5 minutes or until they are browned. 

 

Cool on the countertop until the sheet pan can be placed in the deep freezer. Leave them for 30 minutes, then remove the pan. Place 12-15 oysters in a single layer in a gallon size bag. Cut heavy sheets of cardboard to place between the bags for strength and organization in storing. Stack the oyster bags and cardboard layers and wrap the cube with masking tape and place in the freezer. The tape is easily popped so you may remove as many bags as you’d like while the others stay in the cube shape. 

 

Reheating is easy. Line a sheet pan with parchment paper again and arrange the Oysters Rockefeller on the pan touching one another. Reheat them frozen (do not let temp rise due to bacteria growth) in a 400° oven until they are bubbly. Enjoy!

 

Remember to recycle the shells at your local convenience center.