Planning a Valentine dinner? How about starting of with some oyster’s? This is a Louisiana classic :
- 1 medium onion finely chopped
- 1/2 C butter, Cubed
- 1 C of Romano cheese grated
- 1 Tablespoon lemon juice
- 1/8 tsp pepper
- 3 dozen fresh Louisiana Oysters (washed and cleaned) in shell
- 2 Lb kosher salt
- In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper.
- Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture.
- Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.
History and tips
Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. … The original sauce may or may not include spinach, a popular shortcut for achieving the dish’s signature bright green color.
You can substitute Parmesan for Romano cheese.
Oyster done: Oysters are done cooking once they become nice and plump, and the edges start to curl.