Oysters Rockefeller

• 12 oysters, shucked
• 1/2 cup spinach, chopped
• 1/4 cup parsley, chopped
• 1/4 cup green onions, chopped
• 1/4 cup breadcrumbs (gluten-free if needed)
• 1/4 cup Parmesan cheese (dairy-free option available)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. 3 Add spinach, parsley, and green onions; cook until spinach is wilted.
4. 4 Remove from heat and stir in breadcrumbs, Parmesan cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper.
5. 5 Spoon the mixture generously over each oyster in a baking dish.
6. 6 Bake for 12-15 minutes, or until the topping is golden and bubbly.
7. 7 Serve hot.

Nutrition

Tips

• For a richer flavor, toast the breadcrumbs in the oven before mixing.
• If you can't find fresh oysters, use high-quality canned oysters as a substitute.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain the crispy topping.

Serving Suggestions

• Pair with a crisp Chardonnay or a crusty baguette for a complete treat.
• Serve as an appetizer with a fresh green salad on the side.

FAQ