Champagne Oysters Rockefeller Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

OYSTERS ROCKEFELLER



Oysters Rockefeller image

My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! -Beth Walton, Eastham, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 3 dozen.

Number Of Ingredients 8

1 medium onion, finely chopped
1/2 cup butter, cubed
1 package (9 ounces) fresh spinach, torn
1 cup grated Romano cheese
1 tablespoon lemon juice
1/8 teaspoon pepper
2 pounds kosher salt
3 dozen fresh oysters in the shell, washed

Steps:

  • In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,

Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 133mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

OYSTERS ROCKEFELLER



Oysters Rockefeller image

A traditional recipe for oysters Rockefeller.

Provided by Barrett

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 6

Number Of Ingredients 11

2 slices bacon
24 unopened, fresh, live medium oysters
1 ½ cups cooked spinach
⅓ cup bread crumbs
¼ cup chopped green onions
1 tablespoon chopped fresh parsley
½ teaspoon salt
1 dash hot pepper sauce
3 tablespoons extra virgin olive oil
1 teaspoon anise flavored liqueur
4 cups kosher salt

Steps:

  • Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
  • Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
  • Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

Nutrition Facts : Calories 148.2 calories, Carbohydrate 7.7 g, Cholesterol 18.9 mg, Fat 8.9 g, Fiber 1.5 g, Protein 9.3 g, SaturatedFat 1.5 g, Sodium 61097.1 mg, Sugar 1.4 g

CHAMPAGNE OYSTERS ROCKEFELLER



Champagne Oysters Rockefeller image

"I have taken more out of alcohol than alcohol has taken out of me." - Winston Churchill

Provided by Stacy Laabs and Sherri Field

Yield 6

Number Of Ingredients 11

1/4 cup champagne
2 cup spinach, finely chopped
2 green onions, finely chopped
1/2 cup coarse breadcrumbs, divided
1 tablespoon fresh parsley, finely chopped
3 tablespoon butter
salt and pepper, to taste
24 fresh oysters on half shell
1/4 cup fresh grated parmesan cheese
10 cup kosher salt
lemon wedges and/or parsley for garnish

Steps:

  • Preheat barbecue grill to medium.
  • In a bowl combine champagne, spinach, onions, 1/4 cup of the breadcrumbs, and parsley.
  • In a skillet, melt butter over medium heat. Add champagne-breadcrumb mixture. Cook 1-2 minutes, sitrring until spinach is wilted. Spinkle with salt and pepper to taste. Remove from heat.
  • Place oysters in the shell on a baking sheet. Put 1 tablespoon of champagne-breadcrumb mixture on each oyster. Spinkle remaining breadcrumbs and Parmesan cheese on top of oysters.
  • Place baking sheet on the barbecue grill. Grill for about 5 minutes, with the lid closed, or until cheese is bubbling and is starting to brown.
  • Cover the bottom of a shallow serving platter with a layer of kosher salt.
  • Remove oysters from baking sheet. Place oysters on the salted shallow serving platter. Garnish with lemon wedges and/or parsley.

Nutrition Facts : ServingSize 1 serving, Calories 281 calories, Sugar 0.8 g, Fat 12 g, Carbohydrate 19 g, Cholesterol 118 mg, Fiber 1 g, Protein 22 g, SaturatedFat 6 g, Sodium 568 mg, TransFat 0.2 g

OYSTERS ROCKEFELLER



Oysters Rockefeller image

Provided by Tyler Florence

Categories     appetizer

Time 1h35m

Yield 4 servings

Number Of Ingredients 22

1/4 cup panko breadcrumbs
Extra-virgin olive oil
12 medium, sweet and briny oysters, such as Kumamoto
1/4 cup Double-Creamed Spinach, recipe follows
3 slices bacon, cut into 1 1/2-inch pieces
Coarse salt, for baking sheet
Fennel pollen, for garnish
Fresh horseradish, grated, optional
Smoked olive oil, optional
3 lemons, cut into wedges
3/4 pound fresh spinach, cleaned
Kosher salt and freshly ground black pepper
1/2 fennel bulb
1/2 large onion
3/4 teaspoon extra-virgin olive oil
1 clove garlic, minced
1 1/2 tablespoons flour
2 tablespoons Herbsaint
1/2 cup whole milk
1 tablespoon butter
1/4 teaspoon grated nutmeg
2 to 3 tablespoons freshly grated Parmesan

Steps:

  • Preheat the oven to 500 degrees F. Moisten the breadcrumbs with a little bit of olive oil.
  • Shuck the oysters: There is a top flat "lid" and a bottom cupped shell for each oyster. Insert the tip of an oyster knife into the hinge where the two shells come together in a point. Twist until the lid pops open. Pull the knife out and wipe it clean so you don't get mud in the oyster. Insert the knife back into the oyster from the opposite side of the hinge, lightly scraping against the top shell to disconnect the muscle. Then go under the oyster to cut the muscle on the bottom. Flip the oyster over onto the prettier side.
  • Top each oyster with a teaspoon of the creamed spinach, a piece of bacon and a bit of the breadcrumbs. On a baking sheet, create a small mound of coarse salt for each oyster to prevent them from tipping over. Nestle the oysters in the salt mounds, and bake until the bacon is cooked and the breadcrumbs browned.
  • Transfer the baked oysters to a serving platter and garnish with a sprinkle of fennel pollen. If desired, garnish with grated horseradish and a drizzle of smoked olive oil. Serve with lemon wedges.
  • Bring a large pot of generously salted water to a boil. Add the spinach. As soon as it's wilted and tender, drain and run under cold water. When the spinach is cool enough to handle, squeeze out any excess water. If you have used whole spinach with long stems, roughly chop it; you should have 1 1/2 cups of chopped spinach.
  • Finely mince the fennel and onion. Heat a medium saute pan over medium heat and glaze it with the olive oil. Add the fennel, onion, garlic and a few pinches of salt, and cook until the onion is translucent; you don't want it to brown. Add the flour and stir. When the flour has gathered up all the onion mixture, add the Herbsaint and bring to a boil. Let it reduce by half before stirring in the milk to make a bechamel. Season to taste with salt and pepper. Cook at a low simmer until the sauce thickens to the point where it coats the back of a spoon, and where drawing your finger down the spoon leaves a clear line.
  • Pour half of the bechamel into a blender along with 1/2 cup of the spinach. Blend until completely smooth. Add the remaining spinach to the pan with the remaining bechamel, then add the spinach puree. Heat, stirring, and season with salt and pepper. Finish by stirring in the butter, nutmeg and Parmesan.

OYSTERS ROCKEFELLER



Oysters Rockefeller image

Provided by Tyler Florence

Categories     appetizer

Time 45m

Yield 8 servings as an appetizer

Number Of Ingredients 19

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced

Steps:

  • For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
  • For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

OYSTERS ROCKEFELLER



Oysters Rockefeller image

Serve with plenty of champagne and share them with your favourite person! A dish of sensational salty oysters with a buttery crumbed herb and spinach topping.

Provided by English_Rose

Categories     Savory

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

7 ounces butter
4 shallots, finely chopped
1 stick celery, finely chopped
24 oysters, opened
1 ounce parsley, chopped
7 ounces spinach, washed and well-dried
2 ounces breadcrumbs
1 tablespoon Worcestershire sauce
1 teaspoon black pepper (to taste)

Steps:

  • Crumple up some kitchen foil the bottom of a roasting tray so the oysters can sit comfortably without spilling any of their juices.
  • Melt two tablespoons of the butter in a frying pan and fry the shallots, celery, parsley and spinach until softened.
  • Transfer the mixture to a food processor and add the remaining butter, the breadcrumbs and the Worcestershire sauce. Blend until smooth.
  • Season with plenty of black pepper and a tiny amount of salt. Put a tablespoon of the mixture on top of each oyster and broil for three or four minutes, until the butter has melted and top is crisp and golden. Serve.

Nutrition Facts : Calories 1377.4, Fat 96.4, SaturatedFat 54.5, Cholesterol 513.4, Sodium 1606.1, Carbohydrate 64.3, Fiber 4.5, Sugar 3.6, Protein 65.8

OYSTERS ROCKEFELLER



Oysters Rockefeller image

This is a lovely dish to serve as an appetizer on Christmas or New Years Eve. Very elegant. one of my all time favorites

Provided by conniecooks

Categories     Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

36 oysters, shucked (the fresher the better)
4 cups rock salt
3 tablespoons unsalted butter
2 tablespoons minced shallots
1/2 tablespoon garlic paste
1 1/2 cups roughly chopped spinach leaves
8 slices bacon, cooked and finely chopped
2 tablespoons fresh parsley, chopped
salt & pepper
1/4 teaspoon grated nutmeg
6 tablespoons all-purpose flour
2 tablespoons dry white wine
1 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 cups whipping cream
2 cups grated parmesan cheese
3/4 cup hollandaise sauce (Blender Hollandaise Sauce)

Steps:

  • Shuck oysters, remove meat and set bottom portion of each shell in an oven proof pan of rock salt to steady them and protect them from high heat.
  • Discard top of shell.
  • Set oysters aside.
  • Heat butter in a skillet over medium heat Add shallots cook for 2 minutes.
  • Add Garlic, spinach, bacon and parsley.
  • Season with salt, pepper and nutmeg.
  • Saute until hot.
  • Stir in flour and cook 2 minutes.
  • Stir in wine, lemon juice, Worcestershire Sauce, and cream.
  • Bring to a boil.
  • Simmer until thickened about 5 minutes.
  • Stir in parmesan cheese.
  • Divide this mixture among prepared shells.
  • Place 1 oyster in each shell on top of spinach mixture.
  • Broil 2 minutes .
  • Coat lightly with Hollandaise (Recipe#91452.).
  • Broil 3 more minutes or until golden.
  • Serve immediately.

Nutrition Facts : Calories 888.7, Fat 65.3, SaturatedFat 33.8, Cholesterol 323.8, Sodium 1127.2, Carbohydrate 26.2, Fiber 0.5, Sugar 0.7, Protein 47.5

More about "champagne oysters rockefeller recipes"

OYSTERS ROCKEFELLER RECIPE - EMERIL LAGASSE - FOOD & WINE
oysters-rockefeller-recipe-emeril-lagasse-food-wine image
2013-12-07 Preheat the oven to 400°F. Spread a 1/2-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates. Arrange …
From foodandwine.com
Reviews 2
Category Oysters
Servings 6
Total Time 50 mins
  • Preheat the oven to 400°. Spread a 1/2-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates.
  • Arrange the reserved oyster shells on the baking sheet. Put 1 oyster in each shell and top with 2 to 3 tablespoons of the sauce, spreading the sauce evenly out to the edge of the shell to completely cover the oyster. (Alternatively, transfer the sauce to a pastry bag fitted with a plain tip and pipe the sauce over the oysters.)
  • Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes.
  • Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.


RECIPE OF THE MONTH - OYSTERS ROCKEFELLER
recipe-of-the-month-oysters-rockefeller image
2021-03-03 Recipe of the month – Oysters Rockefeller. champagne & food, Oyster; March 3, 2021 Björnstierne Antonsson. Share on twitter. Share on linkedin. Share on facebook. Oysters Rockefeller, originates from New …
From champagneclub.com


OYSTERS ROCKEFELLER | JAMIE OLIVER
oysters-rockefeller-jamie-oliver image
Put the shells on a bed of rock salt in a small baking tray. Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients. Blitz to a paste. Season, then …
From jamieoliver.com


EASY OYSTERS ROCKEFELLER RECIPE | CDKITCHEN.COM
easy-oysters-rockefeller-recipe-cdkitchencom image
2002-07-11 Wash the shells and place on a rimmed baking sheet covered in rock salt. Place an oyster in each shell. In a bowl, mix the onion, parsley, and butter. Spread over each oyster. Sprinkle with salt, pepper, and paprika as …
From cdkitchen.com


CLASSIC OYSTERS ROCKEFELLER RECIPE - THE SPRUCE EATS
2022-02-03 Preheat the oven to 375 F. Shuck the oysters into a bowl. Discard the top shells and scrub and dry the bottom shells. Drain any excess liquid from the oysters. Arrange …
From thespruceeats.com


SMOKED OYSTERS ROCKEFELLER | *REESE SPECIALTY FOODS
2. Preheat oven to 450°F. 3. In a medium pan, cook pancetta until crispy. Set aside on a plate lined with a paper towel. 4. Drain the pancetta grease form the pan, add butter and shallot …
From reesespecialtyfoods.com


ANTOINE'S OYSTERS ROCKEFELLER RECIPE - REAL FOOD TRAVELER
2022-07-04 Melt butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add oyster liquor; cook until thickened to a paste, about 2 minutes. Stir in …
From realfoodtraveler.com


OYSTERS ROCKEFELLER RECIPE (WITHOUT SPINACH) | KITCHN
2022-02-18 Melt 6 tablespoons unsalted butter in a large skillet over medium heat. Transfer 1 tablespoon of the melted butter to the bowl of Parmesan breadcrumbs and stir to combine. …
From thekitchn.com


OYSTERS ROCKFELLER | METRO
Preparation. In a heavy saucepan, melt the butter and brown the celery for 5 minutes. Add the garlic, shallots, spinach and parsley, then cook for 5 minutes. Drain. Blend in the Pernod and …
From metro.ca


THE 10 BEST OYSTER ROCKEFELLER RECIPES - BOSS OYSTER
Cheese such as Grated Parmesan. Crumbled Bacon. Panko Breadcrumbs. Raw Oysters, Shucked. Lemon Juice (From Wedges, For Serving) Other ingredients that you may choose to …
From bossoyster.com


CHAMPAGNE OYSTERS ROCKEFELLER | RECIPE | OYSTERS …
Jul 16, 2012 - Champagne Oysters Rockefeller. Jul 16, 2012 - Champagne Oysters Rockefeller. Jul 16, 2012 - Champagne Oysters Rockefeller. Pinterest. Today. Explore. …
From pinterest.com


ROCKEFELLER-STYLE OYSTERS | METRO
Set aside and keep warm. Open the oysters and remove them from their shells. Set them aside. Place the 20 deepest shells on a large ovenproof platter. Divide the spinach mix among the …
From metro.ca


OYSTERS ROCKEFELLER | METRO
Preparation. Preheat oven to 180°C (350°F). Shuck oysters, placing them in a bowl. Refrigerate. Place bottom shells on a baking sheet. Heat shells in oven for about 5 minutes, remove from …
From metro.ca


Related Search