Oyster Rockefeller

This is a Louisiana classic recipe, perfect for National Oyster Rockefeller day!

• 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

1. 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.
2. 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.
3. 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.

Serve with  Crisp French Bread for dipping…. Keep this in your recipe box for Valentines day!