Legendary Rockefeller oysters

  • Preparation 30 min
  • Cooking 15 min
  • Servings 25 oysters
  • Freezing I do not suggest



  • 1 tablespoon butter
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 90 g Madagascar Pili Pili sausage by Saucissons 1546, diced
  • 1/4 cup Lazer Lager beer by Dieu du Ciel! brewery
  • 237ml of 15% country-style cream
  • 1 pinch nutmeg
  • 142g baby spinach, coarsely chopped
  • 150g Le Vacherin cheese from Fromagerie Alexis de Portneuf cheese, grated
  • 100g Le Houblonneux de l’Isle cheese from Fromagerie de l’Île-aux-Grues, grated
  • 100 g Victor and Berthold cheese from the Fromagerie du Champ à la Meule, grated
  • 2 tablespoons Panko breadcrumbs
  • 25 Lucky Lime oysters (or similar), open
  • Salt and pepper from the mill



  • In a large skillet heated 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 soften the spinach. Remove from heat and set aside.
  • In a large bowl, combine the cheeses and panko then pepper to taste. Pour half of the cheese mixture with the spinach and mix to melt.
  • Preheat the oven to BROIL.
  • Place the oysters on a large baking sheet and divide the spinach mixture on top. Distribute the cheese mixture on top.
  • Place in the oven and broil for 3 to 4 minutes or until the cheese is golden brown. Let stand 2 minutes before serving !!!