Oysters Rockefeller

Oysters Rockefeller

  • By Chef Liam Dolan
  • Score

Oysters topped with a mixture of finely chopped onions and copious amounts of cream and then baked in their shells.

Ingredients

20 large oysters
1 (250 mL) diced onion
1 cup (250 mL) diced fennel bulb
16 slices bacon, finely diced
4 cups (1 L) fresh baby spinach
1 cup (250 mL) heavy cream (32% MF)
3 tablespoons (45 mL) freshly grated parmesan cheese
Lemon

Directions

Shuck oysters; place in a large pan with cream, and simmer gently for 1 to 2 minutes. In a separate pan, sauté onion, fennel and bacon; add spinach and cook until wilted. Return oysters to their shells. Spoon the vegetable mixture over them, dividing equally. Sprinkle with parmesan cheese and place in a 350°F (180°C) oven for 3 to 4 minutes. Place 5 oysters on each of 4 plates and serve with lemon wedges.

Makes 4 servings.

Oysters Rockefeller

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Comments from Other Readers

  • Colin

    05 April 2017 at 13:14 | #

    Love this recipe.

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