Rich appetizer made with seafood is oysters rockefeller. Three different kinds of cheese are added to the creamy sauce in this recipe to make it even more delicious.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
Ingredients
- 48 fresh, unopened oysters
- 1 ½ cups beer
- 2 cloves garlic
- 7 black peppercorns
- seasoned salt to taste
- ½ cup butter
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces fontina cheese, shredded
- 8 ounces mozzarella cheese, shredded
- ½ cup milk
- 2 teaspoons salt, or to taste
- 1 teaspoon ground black pepper
- 2 tablespoons fine bread crumbs
Instructions
- Clean oysters, and place them in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoned salt. Bring to a boil. Remove from heat, drain, and cool.
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- Preheat the oven to 425 degrees F (220 degrees C.)
- Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet.
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- Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in milk; season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
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- Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes.
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Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 11 g |
| Sodium | 652 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
More spinach and less cheese is definitely needed, as many other reviewers noted. I also question whether mozzarella was a good selection, because it made my cheese sauce stretchy and stubborn when it came to filling the shells. Otherwise this was a real winner, absolutely delicious.
Absolutely amazing!! I’ve made this half a dozen times and it’s always a hit. It’s like having creamed spinach on top of an oyster!
We made these tonight with most of the ingredients. Swapped feta for the fontina ( very light). Will add bacon next time too! But was so flavorful!
We cut down the recipe for a dozen oysters, and they were really outstanding.
Made 48 but revised recipe. 16 oz cheese and 15 oz spinach. After reading one review stating it was like eating gobs of cheese. I guess you could call it Oysters Florentine, lol! Came out fabulous!
Definitely needed more spinach. I used about a pound of spinach because you need that texture. Didn’t have fontina, so used shaved gouda as a replacement. But overall, very delicious! I was honestly scared that the oysters were going to make me sick as I had never made them before, but they turned out perfect!
Excellent. The fontina was a nice touch – smooth and creamy. I’d never used it before. Delicious. Got rave comments.
I added a sprinkle or two of smoked Spanish Paprika on top right before putting in the oven. I also added a couple of squirts of lemon juice right in the shell with the oyster before I covered it with the cheesy, spinach, onion, garlic, terragon (added), marjarom (added), season all (added), Tony Cachere’s (added), butter mixture. I didn’t mix in the Fontina cheese. I placed it on top of the covered oyster just before the Spanish paprika, like a finishing Cheese. These were AWESOME . My dad hates Oysters and loved these. My mom was instantly addicted to them.
Wonderful! Made these as an appetizer for New Years Eve and my family loved them! My 28 year old son said this dish was the star of the show! I used fresh shucked oysters from our local seafood shop so it super easy that way! Based on previous reviews I used smoked gouda, monterey jack and Parmesan cheese and omitted the mozzarella. Added some bacon crumbles on top and only used a dash of salt . Awesome recipe and so appreciate you sharing!
I didn’t have any Monterey Jack or Fontina and after reading comments from some others only used 6oz of shredded Parmesan and 6 oz of shredded Swiss. These were out of this world! Everyone raved about them and asked for the recipe. This is definitely a keeper!
Delicious! Traditional. The recipe instructs using seasoning salt when broiling the oysters and also salting the paste. I would use either one or the other but not both next time. I also felt that I added too much bread crumbs. I’d use less. All said this is an outstanding recipe. Highly recommended.
Fantastic! They were a big hit. I didn’t change a thing with the recipe and people LOVED THEM.
loved it loved it loved it….no changes….so delicious made them for Mother’s Day everyone loved them even people who don’t like oysters. Thank again Anne Katz
This was phenomenal. My oysters happened to be very small so I had leftover cheese mix, which I will use in omelets or on crackers.
Soooooooo good! First time I’ve ever made oysters, and this really wasn’t as much work as I thought it would be after I wrapped my noodle (brain) around it. I’m Celiac, and omitted the beer. Also used mozerella, smoked Gouda, and half brie and mild cheddar because that’s all I had in the fridge during the quarantine of 2020. My husband who is a picky eater absolutely *loved* it!!! Thanks for such an awesome recipe!!!
The cheese ‘sauce’ was not a sauce. It was globby and difficult to spoon onto the oysters. Not much flavor either and I followed the recipe to a T.
It truly was Rockin
Loved this recipe! Got a lot of gratitude and lovin’ from my wife after I made these for Valentine’s Day! So yummy!
Easy to make too much cheese. I skipped the mozzarella, and only used half the cheese. Added nutmeg and Pernod. Broiled it. Yummy
So good and easier than you think
Disclaimer: I modified the method in which I prepared this dish, although the filling was prepared as directed. I had these huge, beautiful oysters that were already shucked, so I had no shells to use as the base. I found a recipe for “Naked” Oysters Rockefeller and use a muffin pan to create individual servings. I was able to track down all of the specified cheeses, so the ingredients were on target. My disappointment could absolutely be the result of those changes or the already-shucked oysters, but… the oyster flavor was lost amongst the spinach filling. The flavor of the filling was just ok. The take-away from this feedback is to limit the amount of filling that you put on the oyster. The instructions indicate you should just fill the shell so I put on what I thought was a commensurate amount (looking at the picture). I’d like to try it again, verbatim next time. But I don’t know that I would want to risk another fine batch of oysters.