0 (0)

Category: Fish and shellfish

Oysters' Oysters Rockefeller

Dear SOS: I recently discovered a fantastic version of oysters Rockefeller at Oysters Restaurant in Corona del Mar and would love to prepare it at home. Can you help? Kyle Anne Falco Huntington Beach Dear Kyle: Chef Scott Brandon provided ... Read more

Total time: 45 minutes | Serves 6
  • 1/2 pound applewood-smoked bacon, diced small
  • 4 cups finely chopped spinach leaves, packed
  • Anisette or Pernod
  • 1/4 cup lemon juice
  • Parmesan cheese
  • 3/4 cup mayonnaise
  • 1 teaspoon freshly ground pepper
  • 18 oysters
  • Lemon wedges, for garnish

Step 1Cook bacon over medium heat until browned and crisp, 8 to 10 minutes. Remove from pan and drain on paper towels.

Step 2Combine bacon, spinach, 1/4 cup Anisette, lemon juice, 3/4 cup Parmesan cheese, mayonnaise and pepper in large bowl. (Mixture may be refrigerated up to 3 days in airtight container).

Step 3When ready to serve, shuck oysters and remove any shell fragments. Place oysters in shells on baking sheet. Drizzle each with about 1 teaspoon Anisette and bake at 425 degrees until oysters are cooked, 5 minutes. Remove from oven and allow to cool, about 15 minutes.

Step 4Spoon about 2 tablespoons spinach mixture over each oyster and bake at 425 degrees until lightly browned and bubbling, 4 to 6 minutes. Garnish with additional freshly grated Parmesan cheese and lemon wedges.

Each serving:
407 calories; 721 mg sodium; 59 mg cholesterol; 31 grams fat; 17 grams carbohydrates; 12 grams protein; 0.33 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Steamed corn with clams and bacon
Braised sea bass with black olive vinaigrette
Mackerel pickled in white wine
Shrimp and avocado salad with mango, chile and lime dressing