This easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get hot and golden under the broiler.

Oysters Rockefeller

I have never met an oyster I didn’t love! Even people who don’t like raw oysters love these broiled Oysters Rockefeller which are cooked and delicious. They make a delicious appetizer, or if you want more, eat a larger serving with a salad for a light dinner. For more of my favorite appetizers, try Stuffed Mushrooms with Broccoli Rabe and Sausage, Hot Spinach Dip, and Spicy Crunchy Tuna Tartare.

I  like on the bay on Long Island, so fresh oysters are easy to find everywhere. But if you don’t live on the coast, you can get them shipped to you from different oyster farms. One I’ve used for clams and oysters is Cherry Stone Aqua Farms.

Why do they call it oysters Rockefeller?

Oysters Rockefeller are named after the millionaire John D. Rockefeller because they are covered in a rich, green sauce, the color of money.

What are the ingredients in oysters Rockefeller?

• Oysters: You’ll need two dozen live oysters in the shell.
• Shallots: Finely mince two shallots.
• Spinach: I used fresh baby spinach, but regular spinach will work.
• Cream Cheese: Buy 1/3-less fat cream cheese. The Philadelphia brand is my favorite.
• Half and Half Cream: I like using half and half since it’s lighter than heavy cream.
• Cheese: If you don’t have grated Pecorino Romano, parmesan will work.
• Panko gets crispier than regular breadcrumbs. To keep this oyster recipe gluten-free, use gluten-free panko.

How do you prepare oysters to eat?

The hardest part is shucking oysters, although most seafood stores will do it for you. If yours won’t, videos are available anywhere on the internet if you need to see how to do it. Here’s how I shuck them:

• Rinse and clean the oysters.
• With gloved hands over a dish towel, carefully open the oysters. Use an oyster knife to cut under the oyster to release it from the shell.
• Toss the top shell, place the open oysters on sheet pans, and refrigerate until needed.

Are Oysters Rockefeller cooked?

Yes, oysters Rockefeller are cooked under the broiler.

How to Make Oysters Rockefeller

• Cook the Vegetables: Sauté the shallots in a large skillet over medium heat until tender. Add the spinach, season with a pinch of salt and pepper, and stir for a couple of minutes until the spinach wilts.
• Add the Dairy: Put the half and half, cream cheese, and Pecorino in the skillet and mix until the cream cheese is melted, and the mixture resembles creamed spinach. Refrigerate it until it’s completely cool.
• Broil: Preheat the oven to broil on high with the rack six inches from the heating element. Place a tablespoon of spinach on each oyster and top with a half teaspoon of panko. Broil for five to seven minutes until golden brown.

More Seafood Recipes You’ll Love:

• Drunken Mussels
• Chilled Calamari Salad with Lemon and Parsley
• Tuna Croquettes
• Air Fryer Lobster Jalapeño Empanadas
• Shrimp Ceviche

Your comments are helpful! If you’ve tried this healthy Oysters Rockefeller recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!

Oysters Rockefeller 

5 from 4 votes

1

Cals:116

Protein:11

Carbs:7.5

Fat:4.5

This easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.

Course: Appetizer

Cuisine: American

Prep: 20 minutes mins

Cook: 10 minutes mins

Total: 30 minutes mins

Print Rate Pin Save Saved! WW Points

Yield: 12 servings

Serving Size: 2 oysters

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Ingredients

• ▢ 24 medium oysters, live in shell
• ▢ 1/2 tablespoon extra virgin olive oil
• ▢ 2 shallots, finely minced
• ▢ 9 ounces fresh baby spinach
• ▢ 2 ounces 1/3 less fat cream cheese, I like Philadelphia
• ▢ 3 tablespoons half & half cream
• ▢ 3 tablespoons grated Pecorino Romano
• ▢ 1/4 cup plain or gluten-free panko crumbs

Instructions

• If shucking them yourself, rinse and clean the oysters.
• With gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.
• Toss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.

Make the topping:

• In a large skillet over medium heat 1/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.
• Add spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.
• Add the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.

When ready to make:

• Reheat the oven to broil on high with the rack 6 inches from the heating element.
• Place one tablespoon of the spinach mixture on top of each oyster. Top each with 1/2 teaspoon panko bread crumbs.
• Broil 5 to 7 minutes or until golden brown.  Serve right away.

Last Step:

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Nutrition

Serving: 2 oysters, Calories: 116 kcal, Carbohydrates: 7.5 g, Protein: 11 g, Fat: 4.5 g, Saturated Fat: 1.5 g, Cholesterol: 55.5 mg, Sodium: 167.5 mg, Fiber: 0.5 g, Sugar: 1 g

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