Easy Oysters Rockefeller
- 1 1/3 cup squeezed cooked spinach*
- 1 1/2 teaspoon unsalted butter
- 3 shallots, thinly slicedfinely chopped
- 1 tablespoon all-purpose flour
- 1/2 cup reduced-fat (2%) milk
- 2 1/4 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 24 oysters, shucked, rounded shells and liquor (juices) reserved
- 1/2 cup grated Parmigiano Reggiano cheese
Chop spinach well and set aside.
Melt butter in a large skillet over medium heat.
Add shallots and cook, stirring frequently, until soft, about 4 minutes.
Stir in flour and cook for 1 minute. Slowly add milk, stirring constantly.
Stir in tarragon, salt, pepper, nutmeg and spinach and cook for 1 minute.
Remove from heat and let cool.
Sauce can be made up to 3 days ahead and refrigerated
Preheat the broiler.
Cover the bottom of a baking sheet with dried beans or rock salt.
Carefully nestle rounded side of oyster shells in beans and place 1 oyster into each.
If you have oyster liquor (juices) left over, let any grit settle to bottom and spoon liquor into spinach sauce.
Stir sauce and spoon a generous 1 tablespoon onto each oyster.
Sprinkle with cheese.
Broil until tops are browned and sauce is heated through, about 4 minutes. Serve warm.
*Steamed from about 1 pound fresh, or a little less than a 16-ounce bag frozen chopped spinach cooked according to package directions.
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- 1 1/3 cup squeezed cooked spinach*
- 1 1/2 teaspoon unsalted butter
- 3 shallots, thinly slicedfinely chopped
- 1 tablespoon all-purpose flour
- 1/2 cup reduced-fat (2%) milk
- 2 1/4 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 24 oysters, shucked, rounded shells and liquor (juices) reserved
- 1/2 cup grated Parmigiano Reggiano cheese