Oysters Rockefeller

  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Ready Time: 52 Min
  • Servings: 8 servings


  • 2 tablespoon fresh parsley
  • 3 tablespoon butter or margarine
  • 1/4 cup onion
  • 1/4 cup bread crumbs fine dry seasoned
  • 24 count oysters
  • 1 dash hot pepper sauce
  • 1 clove garlic
  • 2 cup fresh spinach


    1. In a saucepan cook torn spinach and onion in a small amount of boiling water for 2 to 3 minutes or until tender. Drain well, pressing out excess moisture.
    2. Thoroughly wash oysters. Using an oyster knife or other blunt-tipped knife, open the shells.
    3. Remove oysters and dry. Discard the flat top shells; wash deep bottom shells. Place each oyster in a shell.
    4. Combine spinach mixture, 2 tablespoons of the melted butter, the parsley, several drops of hot pepper sauce and dash black pepper.
    5. Spoon 1 teaspoon of the spinach mixture over each oyster.
    6. Toss together the bread crumbs and the remaining 1 tablespoon butter. Sprinkle over spinach topped oysters.
    7. Line a shallow baking pan with rock salt about 1/2 inch deep. Arrange oysters on salt. Bake in a 425 degree oven for 10 to 12 minutes or until edges of the oysters begin to curl.
Nutritional Information
Oysters Rockefeller

Servings Per Recipe: 8 servings

Amount Per Serving

Calories: 110

  • Total Fat: 6g
  • Cholesterol: 50mg
  • Sodium: 190mg
  • Total Carbs: 5g
  •     Dietary Fiber: 1g
  • Protein: 6g


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