For National Oysters on the Half Shell Day, go ahead and slurp down a few raw ones, if that’s your thing. If not, roast them, make a stew, or try my Super Simple Oysters Rockefeller recipe.
Super Simple Oysters Rockefeller
Keep this Super Simple by having the seafood department of your grocery store shuck the oysters for you, keeping half the shells, of course. You can now serve a fancy-looking appetizer without the fuss.
1/3 c butter, divided
1 shallot, peeled & finely minced
¼ tsp finely minced garlic
2 T dry white vermouth or pinot grigio or sauvignon blanc
2 c baby spinach leaves (stems removed), coarsely chopped
Ground black pepper (to suit your taste)
4 T heavy (whipping) cream
¼ c grated Romano or Parmesan cheese
3-4 sliced cooked & crumbled bacon (optional)
½ c panko breadcrumbs
24 raw oysters, shucked (and 12 half shells)
Lemon wedges, for serving
Rock salt, for baking/serving (optional)
Melt ¼ c butter over med heat in skillet; sauté shallots for 4 minutes, stirring occasionally. Add garlic and let cook 1 minute; stir in the Vermouth and let cook 1 min before stirring in the spinach and seasoning with pepper. Stir in the cream and cheese, along with half the bacon. Remove from heat. Melt remaining butter and stir in the panko. Lay 1 oyster in each of the half shells in rock salt (if desired) or in baking pan, top with a couple T of spinach mixture, sprinkle with buttery crumbs and remaining bacon. Place in preheated 375-400° F oven for 7-8 minutes. Serve hot with lemon wedges. Makes 24.
KISS Tips: For cheese fans, add 6 oz Gruyère cheese, shredded along with the grated Romano. If needed, when not using rock salt, you can also support oysters on bits of crumbled foil on your baking pan. If preparing ahead, simply cover the tray of unbaked, stuffed oysters with plastic wrap or foil and refrigerate till just before needed; add 1-22 minutes to baking time. Make this a meal by adding some warmed, crusty French bread and a green salad.
