Quick Oysters Rockefeller
Yesterday while wandering the flats at the Cape, we ended up heading toward Orleans. Out in the distance we saw people crouching over clusters of what looked like sea grass from afar, but what actually turned out to be an oyster farming operation. After chatting with the owners for a while about the business, we were offered oysters to take home. How could we say no? We saved a few to eat raw, but put 8 of them towards a quick Oysters Rockefeller.
Oysters Rockefeller (serves 4 as a starter)
- 12 oysters
- 2 T butter
- 2 garlic cloves, minced
- 1/2 bag of fresh spinach (5 oz) chopped
- 1 cup cream
- 1/2 cup grated Parmesan
- Pinch of salt (to taste)
- Fresh black pepper
Procedure:
Shuck the oysters and leave them on the half shell. If you want to be fancy you can pour a box of kosher salt into your baking dish and nestle the oysters in the bed of salt to keep them upright, but I just propped some foil underneath them to keep them from falling over.
Meanwhile, in a skillet, melt the butter and cook the garlic for 2-3 minutes until just turning golden. Add the spinach, and cover. Allow the spinach to wilt, add the cream and stir to incorporate. Season with salt and pepper. Spoon the cream mixture onto the oysters, and top each one with a healthy coat of grated Parmesan.
Place the oysters under a broiler for 2-3 minutes until cheese is melted and golden brown. Serve immediately.
Enjoy!
