Oysters Rockefeller
- Preparation 30 min
- Cooking 15 min
- Servings 8 to 12
- Freezing I do not suggest
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🦪 A challenge I set for myself
I’ve always loved oysters. And I’ve always loved oysters with cheese. At some point I figured I’d take them to the next level. Not just a plain oyster with a splash of mignonette, a real topping that tastes like the holidays.
🔥 The messy version that changed everything
I tasted a pretty indulgent version at a restaurant in Montreal, and it stuck with me for a while. I ended up challenging myself to make my own, with my own twist. The sausage, once sauteed and a little spicy, makes an incredible combo with the cheese and spinach.
🎉 The appetizer that gets everyone hooked
Everyone who has tried this recipe goes crazy for it. It became my go-to holiday appetizer, the one I bring out for New Year’s Eve, when I’m hosting and want to impress without making my life complicated.
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🧤 Shuck your oysters without cutting yourself
Use a protective glove and a real oyster knife, never a regular kitchen knife. Slide the blade into the hinge at the back of the shell and twist rather than push straight in. It’s the safest way to shuck oysters without ending up with a cut thumb. Go slow the first time, it gets fast after about ten.
🐟 A bad oyster, you’ll know right away
It smells off. That’s it. If it doesn’t smell clean and briny, toss it.
🦪 Which oysters to pick
I go with plump Maritime oysters, think Malpeque, Caraquet or Beausoleil, or similar. They hold their texture under the oven’s heat, unlike smaller oysters that shrink too fast.
📅 Make-ahead
The spinach and cheese topping can be made the day before and kept in the fridge in an airtight container. The oysters themselves get shucked the same day, not earlier, or they lose their juice and dry out in the oven.
🔥 On the BBQ, never tried it but I could
I always make this recipe in the oven, never on the grill. But the idea of setting the oysters right on the grate, lid down, tempts me for next summer. If you try it before I do, let me know how it turns out.
🍽️ How many per person
Plan on 2 to 3 oysters per person as an appetizer. For 25 oysters, that lands around 8 to 12 people, depending on what else is on the table.
✅ What to serve with my Oysters Rockefeller?
I serve them on their own, on a nice presentation plate, with nothing that would compete with the cheese. If you want to build out a full seafood spread for the holidays, add my four topping ideas for fresh oysters, my oysters with green apple brunoise and sparkling cider, and my white beer mignonette for oysters.
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Ingrédients
- 1 tablespoon (15 ml) butter
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 3 oz (90 g) spicy dry sausage, chorizo-style, diced
- 1/4 cup (60 ml) lager beer
- 1 cup (237 ml) 15% country-style cream
- 1 pinch ground nutmeg
- 5 oz (142 g) baby spinach, coarsely chopped
- 5 oz (150 g) Le Vacherin cheese, grated
- 3.5 oz (100 g) Le Houblonneux de l’Isle cheese, grated
- 3.5 oz (100 g) Victor et Berthold cheese, grated
- 2 tablespoons (30 ml) panko breadcrumbs
- 25 plump Maritime oysters (Malpeque, Caraquet, Beausoleil, or similar), shucked
- Salt and pepper from the mill
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Preparation
- In a large skillet over medium heat, melt the butter and add the shallots and garlic. Cook for 2 to 3 minutes, stirring.
- Add the sausage and cook for 2 to 3 minutes, stirring.
- Add the beer and cook for 2 to 3 minutes to reduce almost dry.
- Add the cream and nutmeg, then season with salt and pepper. Cook for 2 minutes to reduce slightly.
- Add the spinach, mix and cook for 1 to 2 minutes, just to wilt it. Remove from heat and set aside.
- In a large bowl, combine the cheeses and panko, then pepper to taste. Stir in half the cheese mixture with the spinach mixture until melted.
- Preheat the oven to broil.
- Place the oysters flat on a large baking sheet and spoon the spinach mixture over each one. Top with the remaining cheese mixture.
- Broil with the rack in the center for 3 to 4 minutes, or until the cheese is golden brown. Let rest 2 minutes before serving.
Butter, shallots, garlic, spicy dry sausage, beer, cream, nutmeg, baby spinach, three cheeses, panko breadcrumbs, and fresh oysters. The full list with exact measurements is right above in the recipe card.
Cooked. Unlike a plain oyster, this one gets topped with spinach, sausage and cheese, then broiled until the top turns golden brown.
Wear a protective glove and use a real oyster knife. Slide the blade into the hinge at the back of the shell and twist rather than push straight through. A fresh oyster opens without much fight.
The topping, yes, the day before, kept in the fridge. The oysters themselves should be shucked the same day so they keep their juice and texture until they hit the oven.
A non-alcoholic beer. It keeps the same malty flavor in the sauce without the alcohol, a good call for a holiday table with teenagers around or for anyone who doesn’t drink.
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