Oysters Rockefeller with Three Cheeses

Published on August 31, 2013 | In American | By The Social Chef |

- Prep Time
- 15 Minutes
- Cook Time
- 10 Minutes
- Difficulty Level

Oysters Rockefeller with Three Cheeses

The history of how Oysters Rockefeller was named is pretty interesting and as history claims the original creator named the dish after the wealthy American John D. Rockefeller at the time because of the deep richness in the sauce. The creator of Oysters Rockefeller, Jules Alciatore is said to have taken the recipe to his grave. While countless chefs have tried to duplicate Jules’ recipe, none have been successfeul. The green color many have thought came from spinach but labratory tests in 1986 showed parsley as the main ingredient with celery, green onion and chives.

Oysters Rockefeller has a creamy and rich flavor. The moment you bite into one you will forever be hooked. Personally I can make a meal out of them but served as an appetizer I suggest 3-4 per person. Aside from using fresh oysters, the main sauce can be prepared in advance and is actually better if it has 2-8 hours to set up before going into the oven. I find the more bacon the better but that’s because I love bacon!

Try The Social Chef Seafood Sampler for a wide variety of seafood appetizers.

Recipe Rating

(1 Rating)

Ingredients

12 oysters scrubbed, rinsed and shucked
2 bags fresh baby spinach, cleaned, chopped
3 tablespoons fresh Italian parsley, chopped
3 slices thick bacon, fried and chopped
1/4 cup grated pecorino
1/4 cup shredded sharp cheddar cheese
1 tablespoon minced shallots
1/4 cup feta crumbled
1/3 cup heavy whipping cream
2 cloves minced garlic
2 jiggers dry white wine
2 tablespoons extra-virgin olive oil
Salt and pepper

Instructions

1. Using a large sauté pan over medium high heat add 4-tablespoons olive oil
2. Add shallots, pinch of salt sautéing for 2-minutes
3. Add garlic sautéing for 30-seconds or until fragrant then adding spinach and parsley sautéing for 3-minutes or just wilted, remove and hold in a large glass bowl
4. Using the same pan add cream and wine stirring with a wooden spoon until it coats the back of a spoon
5. Reduce heat combining all three cheeses, 2/3 chopped bacon and fold until melted
6. Pour mixture over spinach, fold and allow cool for 5-minutes
7. Cover, refrigerate and allow to set up 30-minutes or longer
8. Preheat oven to 400
9. Using the bottom (larger part) oyster shell, place an oyster in each shell
10. Scoop sauce over oysters placing in a 9 x 12 baking dish
11. Top with remaining bacon, shredded cheddar (optional) and bake for 12-15 minutes

Servings : 4
Ready in : 25
Course : Appetizer
Recipe Type : Bacon, Seafood

Instructions

1. Using a large sauté pan over medium high heat add 4-tablespoons olive oil
2. Add shallots, pinch of salt sautéing for 2-minutes
3. Add garlic sautéing for 30-seconds or until fragrant then adding spinach and parsley sautéing for 3-minutes or just wilted, remove and hold in a large glass bowl
4. Using the same pan add cream and wine stirring with a wooden spoon until it coats the back of a spoon
5. Reduce heat combining all three cheeses, 2/3 chopped bacon and fold until melted
6. Pour mixture over spinach, fold and allow cool for 5-minutes
7. Cover, refrigerate and allow to set up 30-minutes or longer
8. Preheat oven to 400
9. Using the bottom (larger part) oyster shell, place an oyster in each shell
10. Scoop sauce over oysters placing in a 9 x 12 baking dish
11. Top with remaining bacon, shredded cheddar (optional) and bake for 12-15 minutes

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...