Oysters Rockefeller


1 pound fresh spinach

Vegetable Cooking Spray

2 tablespoons minced shallots

1 clove garlic, minced

2 tablespoons butter, melted

1/4 teaspoon salt

1/4 teaspoon pepper, divided

3 tablespoons butter

3 tablespoons all-purpose flour

1 1/2 cups half-and-half

1 tablespoon lemon juice

36 oysters on the half shell

1 (4-pound) package rock salt

8 slices bacon, cooked and crumbled

2 cups (8-ounces) shredded sharp Cheddar cheese


Remove and discard stems from spinach. Wash leaves; pat dry. Coat over medium-high heat until hot. Add one-third of spinach; saute 1 minute or until wilted. Set aside.

Repeat procedure twice. Stir in spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Melt 3 tablespoons butter in a heavy saucepan over low heat. Add flour, stir until smooth. Cook 1 minute, stirring constantly. Add half-and-half; cook over medium-high heat, stirring constantly, until mixture is thickened. Stir in lemon juice and remaining 1/8 teaspoon pepper. Stir in spinach mixture.

Scrape a knife between oysters and shells to free meat; set shells aside. Place oysters in a colander to drain.

Sprinkle rock salt in two 15- x 10- x 1-inch jellyroll pans; arrange reserved shells on salt. Place 1 oyster in each half shell. Top with spinach mixture; sprinkle with bacon and cheese. Broil 3 inches from heat (with electric oven door partially opened) 4 minutes.

Yield: 6 servings

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