One of my favorite versions of Oysters Rockefeller. There are just so many different flavors and textures going on in this wonderful dish. The oysters are awash with the fresh flavors of shallot, garlic, fennel root and wilted baby spinach. The addition of Absinthe makes for a brine that's so tasty, you might be tempted to lick the shells. But it's the melted layer of St. Andre cheese that elevates this dish to a whole new level. This soft ripened French cheese is buttery like Brie, but has a more intense flavor. It's made with triple creme, so it's very rich and certainly not for dieters, but it is so well worth trying for those special occasions that just demand a little indulgence.
"This was awesome! I cooked it last night. I changed the recipe a bit... First I removed the oysters from there shells and washed the shell before putting them back. I also used two ounces of Sambucca because I did not have absinthe or fennel handy. It added a nice touch of sweetness. Anyways.....
Great recipe, I will make it again for sure!!!"
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Oysters Rockefeller Preparation
Open oysters (* see instructions below), discard top shell and arrange on cookie sheet. Heat butter and olive oil in saute pan. Add shallots, garlic and fennel root and saute over medium low heat until tender, but not browned, about 5 minutes. Add Absinthe, salt and pepper and stir to combine. Place spinach in pan and cook just until wilted, about 1 to 2 minutes.
Divide spinach mixture evenly (about a teaspoon each) among the 12 oysters. Top each with 1 teaspoon St. Andre cheese. Bake in a preheated 375 degree F oven until cheese is melted, about 5 minutes. Serve immediately with lemon wedges on the side.
How to open oyster: First, always wear a pair of sturdy gloves and use a good quality oyster knife. Slide oyster knife in at the hinge of the shell and twist the knife to pop oyster open. Cut the adductor muscle that holds the shell closed. Discard the top shell and separate the adductor from the bottom shell. For the best presentation, take your knife and flip over the oyster meat.
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