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Oysters Rockefeller

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

25 minutes

Cook Time:

20 - 25 minutes


18 appetizers


18  oysters in shell

*  aluminum foil or rock salt

1  5 ounce bag  baby spinach leaves

8  strips  H-E-B Fully Cooked Bacon

1/2  cup  plain dry breadcrumbs

2  green onions, finely chopped

*  ground anise or fennel, optional

1/2  cup  half and half or heavy cream

3/4  cup  finely shredded parmesan cheese

*  paprika


Heat oven to broil. Arrange foil on 2 large baking sheets in a «crumpled» fashion to hold oyster shells upright during broiling. Rock salt may also be used to steady oysters.

Place spinach in a covered skillet or saucepan over medium-low heat 5 to 10 minutes to sweat spinach until wilted. Do not overcook. Set aside to cool.

Chop bacon into 1/2-inch pieces. Wrap in paper towels; microwave 1 to 2 minutes on high until crisp. Finely chop onions.

Open oyster shells, removing top shell (flat side). Place shells containing oysters on baking sheets, arranged between foil ridges to hold them upright and prevent spilling.

Sprinkle breadcrumbs over oysters in shells. Add a pinch of anise or fennel to each. Place 1 to 2 teaspoons spinach over each oyster. Top with green onions and bacon. Drizzle each with 1 to 1 1/2 teaspoons cream. Sprinkle evenly with cheese and paprika.

Broil 6 inches from heat 10 to 12 minutes until cheese melts.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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