Oysters Rockefeller

Oysters Rockefeller is one of the most popular cooked oyster dishes around. The rich, creamy sauce combined with the salty, briny oysters and crispy breadcrumb topping is a proper party in your mouth. You’ll be scraping the shell and asking for more.

1. Preheat over to 230 C (450 F).
2. Finely chop the celery, shallot, and spinach.
3. Melt the butter in a pot then add the celery and shallot and sauté for 2 minutes.
4. Add the spinach and garlic and sauté for another 2 minutes until the spinach has wilted.
5. Pour in the wine, cream, and lemon juice and bring to the boil.
6. Grate half of the parmesan cheese into the sauce, then salt and pepper to taste.
7. Shuck your oysters and drain off most of the liquor.
8. Place a teaspoon of the sauce onto each oyster and spread it out to the edges of the shell.
9. Slice the serrano ham finely and divide it among all the oysters then sprinkle each one with chopped parsley.
10. Grate the remaining parmesan into the panko breadcrumbs and mix together, then cover the oysters generously with the mixture.
11. Bake in the oven for 8 to 10 minutes, or until breadcrumbs turn golden brown and the sauce is bubbling. Then … Mmm …