Recipe

Grilled Rockefeller Oysters

When it comes to oysters, people either love them or hate them. My own household is divided. If you’re a lover, you’re in luck. Pacific oysters provide omega-3 fats, which have been shown to reduce inflammation in people who suffer with swollen joints.

When it comes to oysters, people either love them or hate them. My own household is divided. If you’re a lover, you’re in luck. Pacific oysters provide omega-3 fats, which have been shown to reduce inflammation in people who suffer with swollen joints.

  • Prep time
  • Total Time
This recipe makes 4 Servings
Ingredients:
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1/4 cup water
  • juice and zest of 1 large lemon
  • 2 cups spinach, chopped
  • 1/2 cup fresh basil, chopped
  • 3 cloves garlic, minced
  • 1/8 teaspoon hot sauce
  • 1 pinch Kosher salt
  • ground black pepper, to taste
  • 24 fresh in-shell oysters
  • 2 tablespoons grated Parmesan cheese
Preparation:

In a small skillet, heat the oil over medium heat. Add the flour and cook 3-4 minutes, stirring continuously until a thick, smooth paste forms. Remove from the heat and add the water, lemon zest and juice, spinach, basil, garlic, and hot sauce. Whisk quickly until a thick sauce forms. Season with salt and pepper to taste.

Preheat a grill or an oven to 400° F. Shuck the oysters, reserving the shells. Arrange the oysters in the deepest reserved half-shells, one oyster per shell. Top with a spoonful of the spinach mixture and sprinkle with the Parmesan.

If grilling, set the half-shells on the grill, filling-side up. Cover loosely with a sheet of aluminum foil, and grill 8-10 minutes, until oysters are no longer translucent but still tender. If baking, place the half-shells on a baking sheet covered with aluminum foil, and bake 8-10 minutes, until the oysters are cooked inside and the filling begins to brown and the oysters are no longer translucent but still tender. Serve immediately.

 

Serving Size: 6 oysters

Preparation:

In a small skillet, heat the oil over medium heat. Add the flour and cook 3-4 minutes, stirring continuously until a thick, smooth paste forms. Remove from the heat and add the water, lemon zest and juice, spinach, basil, garlic, and hot sauce. Whisk quickly until a thick sauce forms. Season with salt and pepper to taste.

Preheat a grill or an oven to 400° F. Shuck the oysters, reserving the shells. Arrange the oysters in the deepest reserved half-shells, one oyster per shell. Top with a spoonful of the spinach mixture and sprinkle with the Parmesan.

If grilling, set the half-shells on the grill, filling-side up. Cover loosely with a sheet of aluminum foil, and grill 8-10 minutes, until oysters are no longer translucent but still tender. If baking, place the half-shells on a baking sheet covered with aluminum foil, and bake 8-10 minutes, until the oysters are cooked inside and the filling begins to brown and the oysters are no longer translucent but still tender. Serve immediately.

 

Serving Size: 6 oysters