While we didn't "catch" these, they are from the Chesapeake Bay Area from our friends at Little Wicomico Oyster Company.
Recipe
Rockefeller Ingredients
- 4 tbsp Butter
- 2 Shallots, Minced
- 10 oz Baby Spinach
- 12 oz Heavy Cream
- 1/2 cup Parmesan Cheese
- 1/2 tsp Black Pepper
- 1 tbsp Lemon Juice
- 1/4 cup White Wine
Spinach Mixture
- Melt butter in skillet on medium heat, add shallots and sauce for 2-4 minutes (don't let them burn)
- Add spinach and sauté until wilted
- Add white wine, lemon juice, heavy cream, parmesan cheese & black pepper
- Bring to a boil, then reduce heat and cook until cream has reduced by half
Shuck Oysters. Place the spinach mixture in the refrigerator to cool. Then begin shucking oysters to your hearts content! We had enough topping for 30 oysters.
- Arrange the oysters on a large baking tray.
- Add a dollop of spinach mix on each oyster.
- Sprinkle panko on top of the spinach mix.
- Bake at 375 degrees for 20 minutes.
Remove from oven and let rest for five minutes, while you open a nice bottle of white from the wine refrigerator. Enjoy!
