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Easy Oysters Rockefeller

Serves 6 to 8
Time 45 min
This delicious oyster dish is huge on flavor but lower in added fat than most versions. You can make the spinach sauce up to 3 days ahead, so you can assemble and cook everything in just 20 minutes.
Ingredients
  • 1 1/3 cup squeezed cooked spinach*
  • 1 1/2 teaspoon unsalted butter
  • 3 shallots finely 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/3 cup squeezed cooked spinach*
  • 1 1/2 teaspoon unsalted butter
  • 3 shallots finely 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