Classic Oysters Rockefeller
Prep Time
Makes
Cooking Mode
5 oz Compliments Baby Spinach
24 fresh oysters
3 tbsp butter
1 shallot, finely chopped
2 tsp all-purpose flour
½ cup 35% whipping cream
2 tsp lemon zest
2 tbsp lemon juice
½ cup shredded Swiss cheese
⅓ cup fresh breadcrumbs
3 tbsp grated Parmesan cheese
lemon wedges, for serving
5 oz Compliments Baby Spinach
24 fresh oysters
3 tbsp butter
1 shallot, finely chopped
2 tsp all-purpose flour
½ cup 35% whipping cream
2 tsp lemon zest
2 tbsp lemon juice
½ cup shredded Swiss cheese
⅓ cup fresh breadcrumbs
3 tbsp grated Parmesan cheese
lemon wedges, for serving
Directions
1Preheat broiler. Place spinach in large heatproof bowl; pour boiling water overtop to barely cover. Let stand 5 min. until leaves are wilted. Drain and cool slightly. Squeeze out excess moisture. Finely chop spinach; set aside.
2Meanwhile, sprinkle a bed of coarse salt into a baking dish (the salt is for holding the oysters upright). Shuck oysters, keeping them in their half-shells along with the oyster liquor. Nestle oysters into the salt. Keep chilled.
3Melt butter in skillet over medium heat. Add shallot; cook 2 min. until starting to soften. Stir in flour; cook another 2 min. Stir in cream; bring to a boil. Cook 3 to 5 min. until sauce thickens slightly. Mix in reserved spinach, lemon zest and juice. Remove from heat. Stir in Swiss cheese.
4Spread 1 tbsp (15 mL) spinach mixture onto each oyster. Stir together breadcrumbs and Parmesan; sprinkle overtop. Fill and top all oysters. Broil 2 to 3 min., or until breadcrumbs are golden brown and cheese is bubbling and an internal temperature of 74°C (165°F) is reached. Serve with lemon wedges.
Tips
1
Make fresh breadcrumbs by pulsing crusty white bread in food processor to coarse crumbs.
2
Serve with your favourite hot sauce.
Disclaimer
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Personal Note
Personal Note
