Growing Chefs! Ontario Oysters Rockefeller

Oysters Rockefeller

If you are a little squeamish with raw oysters, Oysters Rockefeller is a rich way to convert you to an Oysterphile. This eponymous dish is named for the wealthy Rockerfeller family, and its green sauce is the colour of American money.
Serves 12
1/2 cup butter1/2 cup panko breadcrumbs1 cup baby spinach, chopped1 cup Italian parsley, chopped1/4 cup tarragon, chopped1 shallot, very finely diced2 cloves garlic, minced2 lemons, cut into wedges1/2 cup romano cheese, finely grated1/4 teaspoon black pepper, freshly cracked24 oysters Corse salt for the oytsters
Small potOyster shucker knifeMeasuring cupsMeasuring spoonsWooden spoonCutting boardChef's knifeRaspBowls, various sizeBaking sheetDish towelSpoon

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat an oven to 425°F.

Finely chop spinach, italian parsley, and tarragon.

Peel garlic, and use a rasp to grate finely. Alternatively, mince garlic finely with a chef’s knife.

Finely grate the romano cheese using a rasp, alternatively a fine grater will work too.

Measure out butter, panko, and black pepper.

Carefully open all of the oysters, and remove the tops. Loosen the oysters from the bottom of the shells, and carefully look for any bits of shell and discard.

Cut lemons in half, and then each half into 6 pieces, so you have 24 wedges.

Get Cooking!

Melt butter in a small pot and add spinach, parsley, tarragon, garlic, and black pepper. Cook until garlic is fragrant.

Arrange the oysters on a pile of rock salt on a baking sheet, this will help stabilize them while cooking so they don’t roll around on the pan.

Divide the butter mixture evenly between the oysters.

Top each oyster with panko breadcrumbs, and then with romano cheese.

Cook oysters for 10 – 15 minutes, until bubble and cooked through.

Serve immediately with lemon wedges on the side.