Oysters Rockefeller recipe


18 large raw oysters.
2 cups of spinach, cooked and well drained.
¼ cup of onion, chopped.
1 tablespoon of chopped parsley, chopped.
¼ teaspoon of celery salt.
¼ teaspoon of salt.
3 dashes of hot sauce.
¼ cup of soft breadcrumbs.
3 tablespoons of butter.
Lemon slices.


Open the oysters, remove from their shells and drain. Reserve halves of shell.

Fill 6 individual heat-proof dishes with rock salt (or use one large pan).

Place 3 reserved shells in each dish and put an oyster in each shell.

Place the spinach, onion and parsley through food grinder using fine blade, or whirl in your blender for 60 seconds.

Add celery salt, salt, hot sauce and breadcrumbs.

Cook in the butter for 5 minutes.

Spoon about 1 tablespoon of spinach mixture over each oyster.

Bake at 400°F (205°C) for 10 minutes or until well heated and sauce is bubbly.

Serve with lemon slices.

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