Rockin' Oysters Rockefeller

Oysters Rockefeller is a rich seafood appetizer. This recipe adds three types of cheese to the creamy sauce for an even more decadent version of the classic.

Print Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course lunch/dinner

Cuisine American

Servings 16 people

Calories 5653.6 kcal

Equipment

1 Large Stockpot For boiling oysters
1 Saucepan For preparing the cheese sauce
1 Baking Sheet For arranging and baking oysters
1 Oyster Shucking Knife Essential for safely opening oysters, even after boiling
1 Wooden Spoon or Spatula For stirring sauces

Ingredients

Main

48 fresh unopened oysters
1 ½ cups beer
2 cloves garlic
7 black peppercorns
seasoned salt to taste
½ cup butter
1 onion chopped
1 clove garlic crushed
1 10 ounce package frozen chopped spinach, thawed and drained
8 ounces Monterey Jack cheese shredded
8 ounces fontina cheese shredded
8 ounces mozzarella cheese shredded
½ cup milk
2 teaspoons salt or to taste
1 teaspoon ground black pepper
2 tablespoons fine bread crumbs

Instructions

Clean oysters, and place them in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves of garlic, peppercorns, and seasoned salt. Bring to a boil. Remove from heat, drain, and cool. Dotdash Meredith Food Studios
Preheat the oven to 425 degrees F (220 degrees C.)
Once oysters are cooled, break off and discard the top shell. Arrange oysters on a baking sheet. Dotdash Meredith Food Studios
Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low; stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in milk; season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs. Dotdash Meredith Food Studios
Bake in the preheated oven until golden and bubbly, approximately 8 to 10 minutes. DOTDASH MEREDITH FOOD STUDIOS

Notes

1. **Oyster Quality:** Always start with the freshest, highest-quality oysters. While the recipe boils them to aid opening, for a more delicate texture, consider a quick steam or shucking them raw, then placing them back into their shells.2. **Sauce Consistency:** The three cheeses make a rich sauce; ensure it's smooth and not overly thick. Adjust milk quantity slightly if needed to achieve a creamy, pourable consistency.3. **Flavor Enhancement:** A dash of Pernod or absinthe (traditional in Rockefeller) can add an authentic anise note to the cheese sauce. A pinch of nutmeg also complements the spinach and cheese.4. **Seasoning:** Oysters are naturally briny, so taste the sauce before adding the full amount of salt. For a richer topping, toss breadcrumbs with a tablespoon of melted butter before sprinkling.