Oysters Rockefeller is a Louisiana appetizer favorite. A rich and creamy blend of spinach, cheeses, and bacon is loaded on top of a juicy, plump oyster, then roasted to perfection. Seriously, what more could you ask for? I hope you will love this recipe as much as I loved creating it. This oyster recipe is relatively easy. With just a few simple steps, this amazing seafood appetizer can be ready to serve your guests in just under forty minutes!
How to Shuck Oysters
Shucking oysters is fun for me. However, if you don’t want to attempt, ask your fish monger to do for you. Be sure to let them know you need them left on the half shell!
NEVER use a knife, or butter knife to shuck oysters. Invest in an oyster shucker knife!
Here are a few tips on how to properly shuck an oyster:
- grab a few hand towels or use an oyster glove
- nestle the oyster into the towel
- find the back hinge
- place the tip of the oyster knife into the hinge
- use a twist prying motion to loosen the shell
- rotate the blade to separate the top shell (discard top shell)
- use your blade to release the oyster from the bottom shell
- clean up any loosened shell particles (search for tiny crabs or even pearls)
Best Oysters for Roasting
Given the vast varieties of oysters currently available, your best bet is to use an oyster that is NOT super salty (briny) for Oysters Rockefeller. The brininess of an oyster can take a lot away from the flavor of the finished preparation.
Ask your local fishmonger for suggestions. Most Southern oysters will work well given their mild flavor profile, and larger size.
A few suggestions include oysters that originate from any of these areas:
- Chesapeake Bay Oysters
- Virginia Oysters
- Maryland Oysters
- Bluepoint Oysters
- Kings Point Oysters
- Gulf Oysters
- Louisiana Oysters
For this preparation, I used Blue Point Oysters. In my opinion, they have the perfect amount of brininess, and are rather large in size.
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FAQ
What is a dish of oysters called?
What is the famous oyster dish in New Orleans?
What makes a dish Rockefeller?
Are oysters a main dish?
What are the three types of Oyster eaters?
In Consider the Oyster, the inimitable M.F.K. Fisher identifies three types of oyster eaters: “loose-minded sports” (who will jump at any opportunity at all), those who like them raw (the most extreme of whom can’t even abide a tiny drop of lemon juice on their oysters), and those who like them cooked.
What is the healthy substitute for oyster sauce?
Oyster sauce is a sweet and salty condiment made primarily from oyster juices, salt and sugar. It is commonly used in Asian, Chinese, Thai cuisines for stir-fries, meat marinades and dipping sauces. Healthy substitutes are fish sauce, soy sauce, hoisin sauce, worcester shire sauce with soy sauce, vegan mushroom sauce and teriyaki sauce. In this way there are also options for vegan, vegetarian or gluten free diets.
Where do oysters come from?
It adapts well to different environments and is widely cultivated outside of Japan, mostly on the West coast of the US. Popular varieties of this oyster for serving raw/uncooked include: the Mad River, the Tomales Bay from California and the Totten from Puget Sound in Washington State.
How do you eat oysters?
Chef Stephen Harris poaches oysters in their own liquor before putting them back in the shells and topping with creamy beurre blanc, tangy pickled cucumber, and briny caviar. Tender, juicy oysters drizzled with a bit of cream and hot sauce, then baked in a sumptuous, buttery crumb mixture make for a great appetizer or side dish.