Martin Bros. Recipes

Classic Oysters Rockefeller

Keywords: Fish & Shellfish, Appetizers

Added: October 10, 2019

12 each — Fortune Blue Point Oysters (370821 – Special Order)

As needed — Roland Pomace Olive Oil (620390)

2 tsp — Wholesale Minced Garlic (391021)

2 Tbsp — Wholesale Red Onion (361112), finely chopped

1/2 cup — Kerry Golden Dipt® Panko (415090)

1/4 cup — Schreiber Grated Parmesan Cheese (430201)

2 Tbsp — Butter, melted

1-1/2 cups — Baby Spinach (361175), chopped

2-3 Tbsp — White Wine

As needed — Salt

As needed — Pepper

1/2 tsp — Lola’s Original Hot Sauce (552190)

1 tsp — Paris Brothers Cervasi® Lemon Juice (733120)

As needed — Kosher Salt

PREP | Preheat oven to 450°F. Rinse and shuck oysters, reserving bottom shell. In a medium skillet, add olive oil, minced garlic and red onion; sauté for 2 minutes; remove from heat. In a mixing bowl, toss panko, parmesan cheese and melted butter together. Add spinach to skillet; cook for 3 minutes or until spinach wilts; deglaze pan with wine; season with salt and pepper; add hot sauce and lemon juice; allow mixture to cook down for a few minutes. Spoon 1 heaping teaspoon of spinach mixture onto each oyster in a shell followed by a spoonful of the panko mixture. Sprinkle a baking pan with kosher salt; arrange filled oysters in the salt to steady them. Bake for 7-10 minutes or until golden.


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