• Gary Corcoran

Oysters Rockefeller

Oysters Rockefeller


2 dozen large oysters, shucked

3 slices bacon

6 T butter

1 medium onion, peeled and finely chopped

4 cloves of garlic, finely chopped

Bunch of fresh spinach, about 6 cups uncooked, coarsely chopped

1/2 cup bread crumbs

1 t fish sauce

1 T cognac or brandy

1/2 t salt

fresh ground black pepper

A couple of dashes of cayenne powder

1 cup gruyere cheese, fresh grated

Preheat oven to 450 degrees.

Place bacon in a deep sauté pan. Cook bacon over medium high heat until crisp. Remove from pan, crumble and set aside.

Add butter and onion to same sauté pan along with the bacon fat and sauté onion 6 - 7 minutes until soft. Add garlic and sauté for another minute or so. Add spinach and stir till wilted. Now add the remaining ingredients and stir for a minute or two to bring all the flavours together. Remove from heat, stir in crumbled bacon.

Arrange the oysters in their half shells on a sheet pan with crumpled foil wrap to allow the oysters to sit up. Ensure the oysters are freed from the shell. Spoon some of the spinach stuffing on each oyster.

Bake 10 - 12 minutes until cooked through.

Serve and enjoy.

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