\n<\/p>\n
<\/p>\nThis easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get hot and golden under the broiler.<\/p>\n<\/noscript>Oysters Rockefeller<\/h2>\nI have never met an oyster I didn\u2019t love! Even people who don\u2019t like raw oysters love these broiled Oysters Rockefeller which are cooked and delicious. They make a delicious appetizer, or if you want more, eat a larger serving with a salad for a light dinner. For more of my favorite appetizers, try Stuffed Mushrooms with Broccoli Rabe and Sausage, Hot Spinach Dip, and Spicy Crunchy Tuna Tartare.<\/p>\n<\/noscript><\/h2>\nI\u00a0 like on the bay on Long Island, so fresh oysters are easy to find everywhere. But if you don\u2019t live on the coast, you can get them shipped to you from different oyster farms. One I\u2019ve used for clams and oysters is Cherry Stone Aqua Farms.<\/p>\nWhy do they call it oysters Rockefeller?<\/h2>\nOysters Rockefeller are named after the millionaire John D. Rockefeller because they are covered in a rich, green sauce, the color of money.<\/p>\nWhat are the ingredients in oysters Rockefeller?<\/h2>\n\nOysters:<\/strong> You\u2019ll need two dozen live oysters in the shell.<\/li>\nShallots:<\/strong> Finely mince two shallots.<\/li>\nSpinach:<\/strong> I used fresh baby spinach, but regular spinach will work.<\/li>\nCream Cheese:<\/strong> Buy 1\/3-less fat cream cheese. The Philadelphia brand is my favorite.<\/li>\nHalf and Half Cream:<\/strong> I like using half and half since it\u2019s lighter than heavy cream.<\/li>\nCheese:<\/strong> If you don\u2019t have grated Pecorino Romano, parmesan will work.<\/li>\nPanko<\/strong> gets crispier than regular breadcrumbs. To keep this oyster recipe gluten-free, use gluten-free panko.<\/li>\n<\/ul>\nHow do you prepare oysters to eat?<\/h2>\nThe hardest part is shucking oysters, although most seafood stores will do it for you. If yours won\u2019t, videos are available anywhere on the internet if you need to see how to do it. Here\u2019s how I shuck them:<\/p>\n\nRinse and clean the oysters.<\/li>\nWith gloved hands over a dish towel, carefully open the oysters. Use an oyster knife to cut under the oyster to release it from the shell.<\/li>\nToss the top shell, place the open oysters on sheet pans, and refrigerate until needed.<\/li>\n<\/ul>\nAre Oysters Rockefeller cooked?<\/h2>\nYes, oysters Rockefeller are cooked under the broiler.<\/p>\nHow to Make Oysters Rockefeller<\/h2>\n\nCook the Vegetables:<\/strong> Saut\u00e9 the shallots in a large skillet over medium heat until tender. Add the spinach, season with a pinch of salt and pepper, and stir for a couple of minutes until the spinach wilts.<\/li>\nAdd the Dairy:<\/strong> Put the half and half, cream cheese, and Pecorino in the skillet and mix until the cream cheese is melted, and the mixture resembles creamed spinach. Refrigerate it until it\u2019s completely cool.<\/li>\nBroil:<\/strong> Preheat the oven to broil on high with the rack six inches from the heating element. Place a tablespoon of spinach on each oyster and top with a half teaspoon of panko. Broil for five to seven minutes until golden brown.<\/li>\n<\/ul>\n<\/p>\n<\/noscript><\/noscript><\/noscript><\/noscript><\/p>\nMore Seafood Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Oysters Rockefeller<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to\u00a0rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nOysters Rockefeller\u00a0<\/h2>\n1<\/span><\/p>\n\n116<\/span> Cals<\/span><\/span>\n11<\/span> Protein<\/span><\/span>\n7.5<\/span> Carbs<\/span><\/span>\n4.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.<\/span><\/p>\n\n\n\n24<\/span> medium<\/span> oysters<\/span>, live in shell<\/span><\/li>\n1\/2<\/span> tablespoon<\/span> extra virgin olive oil<\/span><\/li>\n2<\/span> shallots<\/span>, finely minced<\/span><\/li>\n9<\/span> ounces<\/span> fresh baby spinach<\/span><\/li>\n2<\/span> ounces<\/span> 1\/3 less fat cream cheese<\/span>, I like Philadelphia<\/span><\/li>\n3<\/span> tablespoons<\/span> half & half cream<\/span><\/li>\n3<\/span> tablespoons<\/span> grated Pecorino Romano<\/span><\/li>\n1\/4<\/span> cup<\/span> plain or gluten-free panko crumbs<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIf shucking them yourself, rinse and clean the oysters.<\/p>\n<\/li>\n\nWith gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.<\/p>\n<\/li>\n\nToss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the topping:<\/h4>\n\n\nIn a large skillet over medium heat 1\/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.<\/p>\n<\/li>\n\nAdd spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.<\/p>\n<\/li>\n\nAdd the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhen ready to make:<\/h4>\n\n\nReheat the oven to broil on high with the rack 6 inches from the heating element.<\/p>\n<\/li>\n\nPlace one tablespoon of the spinach mixture on top of each oyster. Top each with 1\/2 teaspoon panko bread crumbs.<\/p>\n<\/li>\n\nBroil 5 to 7 minutes or until golden brown.\u00a0 Serve right away.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>oysters<\/span><\/span>, <\/span>Calories: <\/span>116<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>55.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>167.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>appetizers, broiled oysters, oysters rockefeller<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
This easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get hot and golden under the broiler.<\/p>\n
I have never met an oyster I didn\u2019t love! Even people who don\u2019t like raw oysters love these broiled Oysters Rockefeller which are cooked and delicious. They make a delicious appetizer, or if you want more, eat a larger serving with a salad for a light dinner. For more of my favorite appetizers, try Stuffed Mushrooms with Broccoli Rabe and Sausage, Hot Spinach Dip, and Spicy Crunchy Tuna Tartare.<\/p>\n
I\u00a0 like on the bay on Long Island, so fresh oysters are easy to find everywhere. But if you don\u2019t live on the coast, you can get them shipped to you from different oyster farms. One I\u2019ve used for clams and oysters is Cherry Stone Aqua Farms.<\/p>\n
Oysters Rockefeller are named after the millionaire John D. Rockefeller because they are covered in a rich, green sauce, the color of money.<\/p>\n
The hardest part is shucking oysters, although most seafood stores will do it for you. If yours won\u2019t, videos are available anywhere on the internet if you need to see how to do it. Here\u2019s how I shuck them:<\/p>\n
Yes, oysters Rockefeller are cooked under the broiler.<\/p>\n
<\/p>\n
<\/noscript><\/noscript><\/noscript><\/noscript><\/p>\nMore Seafood Recipes You\u2019ll Love:<\/h2>\nYour comments are helpful! If you\u2019ve tried this healthy Oysters Rockefeller<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to\u00a0rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nOysters Rockefeller\u00a0<\/h2>\n1<\/span><\/p>\n\n116<\/span> Cals<\/span><\/span>\n11<\/span> Protein<\/span><\/span>\n7.5<\/span> Carbs<\/span><\/span>\n4.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.<\/span><\/p>\n\n\n\n24<\/span> medium<\/span> oysters<\/span>, live in shell<\/span><\/li>\n1\/2<\/span> tablespoon<\/span> extra virgin olive oil<\/span><\/li>\n2<\/span> shallots<\/span>, finely minced<\/span><\/li>\n9<\/span> ounces<\/span> fresh baby spinach<\/span><\/li>\n2<\/span> ounces<\/span> 1\/3 less fat cream cheese<\/span>, I like Philadelphia<\/span><\/li>\n3<\/span> tablespoons<\/span> half & half cream<\/span><\/li>\n3<\/span> tablespoons<\/span> grated Pecorino Romano<\/span><\/li>\n1\/4<\/span> cup<\/span> plain or gluten-free panko crumbs<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIf shucking them yourself, rinse and clean the oysters.<\/p>\n<\/li>\n\nWith gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.<\/p>\n<\/li>\n\nToss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the topping:<\/h4>\n\n\nIn a large skillet over medium heat 1\/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.<\/p>\n<\/li>\n\nAdd spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.<\/p>\n<\/li>\n\nAdd the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhen ready to make:<\/h4>\n\n\nReheat the oven to broil on high with the rack 6 inches from the heating element.<\/p>\n<\/li>\n\nPlace one tablespoon of the spinach mixture on top of each oyster. Top each with 1\/2 teaspoon panko bread crumbs.<\/p>\n<\/li>\n\nBroil 5 to 7 minutes or until golden brown.\u00a0 Serve right away.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>oysters<\/span><\/span>, <\/span>Calories: <\/span>116<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>55.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>167.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>appetizers, broiled oysters, oysters rockefeller<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Your comments are helpful! If you\u2019ve tried this healthy Oysters Rockefeller<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to\u00a0rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!<\/p>\n\n\n\nOysters Rockefeller\u00a0<\/h2>\n1<\/span><\/p>\n\n116<\/span> Cals<\/span><\/span>\n11<\/span> Protein<\/span><\/span>\n7.5<\/span> Carbs<\/span><\/span>\n4.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.<\/span><\/p>\n\n\n\n24<\/span> medium<\/span> oysters<\/span>, live in shell<\/span><\/li>\n1\/2<\/span> tablespoon<\/span> extra virgin olive oil<\/span><\/li>\n2<\/span> shallots<\/span>, finely minced<\/span><\/li>\n9<\/span> ounces<\/span> fresh baby spinach<\/span><\/li>\n2<\/span> ounces<\/span> 1\/3 less fat cream cheese<\/span>, I like Philadelphia<\/span><\/li>\n3<\/span> tablespoons<\/span> half & half cream<\/span><\/li>\n3<\/span> tablespoons<\/span> grated Pecorino Romano<\/span><\/li>\n1\/4<\/span> cup<\/span> plain or gluten-free panko crumbs<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIf shucking them yourself, rinse and clean the oysters.<\/p>\n<\/li>\n\nWith gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.<\/p>\n<\/li>\n\nToss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the topping:<\/h4>\n\n\nIn a large skillet over medium heat 1\/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.<\/p>\n<\/li>\n\nAdd spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.<\/p>\n<\/li>\n\nAdd the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhen ready to make:<\/h4>\n\n\nReheat the oven to broil on high with the rack 6 inches from the heating element.<\/p>\n<\/li>\n\nPlace one tablespoon of the spinach mixture on top of each oyster. Top each with 1\/2 teaspoon panko bread crumbs.<\/p>\n<\/li>\n\nBroil 5 to 7 minutes or until golden brown.\u00a0 Serve right away.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>oysters<\/span><\/span>, <\/span>Calories: <\/span>116<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>55.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>167.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>appetizers, broiled oysters, oysters rockefeller<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
1<\/span><\/p>\n\n116<\/span> Cals<\/span><\/span>\n11<\/span> Protein<\/span><\/span>\n7.5<\/span> Carbs<\/span><\/span>\n4.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.<\/span><\/p>\n\n\n\n24<\/span> medium<\/span> oysters<\/span>, live in shell<\/span><\/li>\n1\/2<\/span> tablespoon<\/span> extra virgin olive oil<\/span><\/li>\n2<\/span> shallots<\/span>, finely minced<\/span><\/li>\n9<\/span> ounces<\/span> fresh baby spinach<\/span><\/li>\n2<\/span> ounces<\/span> 1\/3 less fat cream cheese<\/span>, I like Philadelphia<\/span><\/li>\n3<\/span> tablespoons<\/span> half & half cream<\/span><\/li>\n3<\/span> tablespoons<\/span> grated Pecorino Romano<\/span><\/li>\n1\/4<\/span> cup<\/span> plain or gluten-free panko crumbs<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIf shucking them yourself, rinse and clean the oysters.<\/p>\n<\/li>\n\nWith gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.<\/p>\n<\/li>\n\nToss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the topping:<\/h4>\n\n\nIn a large skillet over medium heat 1\/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.<\/p>\n<\/li>\n\nAdd spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.<\/p>\n<\/li>\n\nAdd the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhen ready to make:<\/h4>\n\n\nReheat the oven to broil on high with the rack 6 inches from the heating element.<\/p>\n<\/li>\n\nPlace one tablespoon of the spinach mixture on top of each oyster. Top each with 1\/2 teaspoon panko bread crumbs.<\/p>\n<\/li>\n\nBroil 5 to 7 minutes or until golden brown.\u00a0 Serve right away.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>oysters<\/span><\/span>, <\/span>Calories: <\/span>116<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>55.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>167.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>appetizers, broiled oysters, oysters rockefeller<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
\n116<\/span> Cals<\/span><\/span>\n11<\/span> Protein<\/span><\/span>\n7.5<\/span> Carbs<\/span><\/span>\n4.5<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.<\/span><\/p>\n\n\n\n24<\/span> medium<\/span> oysters<\/span>, live in shell<\/span><\/li>\n1\/2<\/span> tablespoon<\/span> extra virgin olive oil<\/span><\/li>\n2<\/span> shallots<\/span>, finely minced<\/span><\/li>\n9<\/span> ounces<\/span> fresh baby spinach<\/span><\/li>\n2<\/span> ounces<\/span> 1\/3 less fat cream cheese<\/span>, I like Philadelphia<\/span><\/li>\n3<\/span> tablespoons<\/span> half & half cream<\/span><\/li>\n3<\/span> tablespoons<\/span> grated Pecorino Romano<\/span><\/li>\n1\/4<\/span> cup<\/span> plain or gluten-free panko crumbs<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIf shucking them yourself, rinse and clean the oysters.<\/p>\n<\/li>\n\nWith gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.<\/p>\n<\/li>\n\nToss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the topping:<\/h4>\n\n\nIn a large skillet over medium heat 1\/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.<\/p>\n<\/li>\n\nAdd spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.<\/p>\n<\/li>\n\nAdd the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhen ready to make:<\/h4>\n\n\nReheat the oven to broil on high with the rack 6 inches from the heating element.<\/p>\n<\/li>\n\nPlace one tablespoon of the spinach mixture on top of each oyster. Top each with 1\/2 teaspoon panko bread crumbs.<\/p>\n<\/li>\n\nBroil 5 to 7 minutes or until golden brown.\u00a0 Serve right away.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>oysters<\/span><\/span>, <\/span>Calories: <\/span>116<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>55.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>167.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>appetizers, broiled oysters, oysters rockefeller<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Prep Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.<\/span><\/p>\n\n\n\n24<\/span> medium<\/span> oysters<\/span>, live in shell<\/span><\/li>\n1\/2<\/span> tablespoon<\/span> extra virgin olive oil<\/span><\/li>\n2<\/span> shallots<\/span>, finely minced<\/span><\/li>\n9<\/span> ounces<\/span> fresh baby spinach<\/span><\/li>\n2<\/span> ounces<\/span> 1\/3 less fat cream cheese<\/span>, I like Philadelphia<\/span><\/li>\n3<\/span> tablespoons<\/span> half & half cream<\/span><\/li>\n3<\/span> tablespoons<\/span> grated Pecorino Romano<\/span><\/li>\n1\/4<\/span> cup<\/span> plain or gluten-free panko crumbs<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIf shucking them yourself, rinse and clean the oysters.<\/p>\n<\/li>\n\nWith gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.<\/p>\n<\/li>\n\nToss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the topping:<\/h4>\n\n\nIn a large skillet over medium heat 1\/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.<\/p>\n<\/li>\n\nAdd spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.<\/p>\n<\/li>\n\nAdd the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhen ready to make:<\/h4>\n\n\nReheat the oven to broil on high with the rack 6 inches from the heating element.<\/p>\n<\/li>\n\nPlace one tablespoon of the spinach mixture on top of each oyster. Top each with 1\/2 teaspoon panko bread crumbs.<\/p>\n<\/li>\n\nBroil 5 to 7 minutes or until golden brown.\u00a0 Serve right away.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>oysters<\/span><\/span>, <\/span>Calories: <\/span>116<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>55.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>167.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>appetizers, broiled oysters, oysters rockefeller<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Cook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.<\/span><\/p>\n\n\n\n24<\/span> medium<\/span> oysters<\/span>, live in shell<\/span><\/li>\n1\/2<\/span> tablespoon<\/span> extra virgin olive oil<\/span><\/li>\n2<\/span> shallots<\/span>, finely minced<\/span><\/li>\n9<\/span> ounces<\/span> fresh baby spinach<\/span><\/li>\n2<\/span> ounces<\/span> 1\/3 less fat cream cheese<\/span>, I like Philadelphia<\/span><\/li>\n3<\/span> tablespoons<\/span> half & half cream<\/span><\/li>\n3<\/span> tablespoons<\/span> grated Pecorino Romano<\/span><\/li>\n1\/4<\/span> cup<\/span> plain or gluten-free panko crumbs<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIf shucking them yourself, rinse and clean the oysters.<\/p>\n<\/li>\n\nWith gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.<\/p>\n<\/li>\n\nToss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the topping:<\/h4>\n\n\nIn a large skillet over medium heat 1\/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.<\/p>\n<\/li>\n\nAdd spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.<\/p>\n<\/li>\n\nAdd the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhen ready to make:<\/h4>\n\n\nReheat the oven to broil on high with the rack 6 inches from the heating element.<\/p>\n<\/li>\n\nPlace one tablespoon of the spinach mixture on top of each oyster. Top each with 1\/2 teaspoon panko bread crumbs.<\/p>\n<\/li>\n\nBroil 5 to 7 minutes or until golden brown.\u00a0 Serve right away.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>oysters<\/span><\/span>, <\/span>Calories: <\/span>116<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>55.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>167.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>appetizers, broiled oysters, oysters rockefeller<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Total Time: <\/span>30<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nThis easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.<\/span><\/p>\n\n\n\n24<\/span> medium<\/span> oysters<\/span>, live in shell<\/span><\/li>\n1\/2<\/span> tablespoon<\/span> extra virgin olive oil<\/span><\/li>\n2<\/span> shallots<\/span>, finely minced<\/span><\/li>\n9<\/span> ounces<\/span> fresh baby spinach<\/span><\/li>\n2<\/span> ounces<\/span> 1\/3 less fat cream cheese<\/span>, I like Philadelphia<\/span><\/li>\n3<\/span> tablespoons<\/span> half & half cream<\/span><\/li>\n3<\/span> tablespoons<\/span> grated Pecorino Romano<\/span><\/li>\n1\/4<\/span> cup<\/span> plain or gluten-free panko crumbs<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIf shucking them yourself, rinse and clean the oysters.<\/p>\n<\/li>\n\nWith gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.<\/p>\n<\/li>\n\nToss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the topping:<\/h4>\n\n\nIn a large skillet over medium heat 1\/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.<\/p>\n<\/li>\n\nAdd spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.<\/p>\n<\/li>\n\nAdd the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhen ready to make:<\/h4>\n\n\nReheat the oven to broil on high with the rack 6 inches from the heating element.<\/p>\n<\/li>\n\nPlace one tablespoon of the spinach mixture on top of each oyster. Top each with 1\/2 teaspoon panko bread crumbs.<\/p>\n<\/li>\n\nBroil 5 to 7 minutes or until golden brown.\u00a0 Serve right away.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>oysters<\/span><\/span>, <\/span>Calories: <\/span>116<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>55.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>167.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>appetizers, broiled oysters, oysters rockefeller<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
This easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.<\/span><\/p>\n\n\n\n24<\/span> medium<\/span> oysters<\/span>, live in shell<\/span><\/li>\n1\/2<\/span> tablespoon<\/span> extra virgin olive oil<\/span><\/li>\n2<\/span> shallots<\/span>, finely minced<\/span><\/li>\n9<\/span> ounces<\/span> fresh baby spinach<\/span><\/li>\n2<\/span> ounces<\/span> 1\/3 less fat cream cheese<\/span>, I like Philadelphia<\/span><\/li>\n3<\/span> tablespoons<\/span> half & half cream<\/span><\/li>\n3<\/span> tablespoons<\/span> grated Pecorino Romano<\/span><\/li>\n1\/4<\/span> cup<\/span> plain or gluten-free panko crumbs<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nIf shucking them yourself, rinse and clean the oysters.<\/p>\n<\/li>\n\nWith gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.<\/p>\n<\/li>\n\nToss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nMake the topping:<\/h4>\n\n\nIn a large skillet over medium heat 1\/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.<\/p>\n<\/li>\n\nAdd spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.<\/p>\n<\/li>\n\nAdd the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhen ready to make:<\/h4>\n\n\nReheat the oven to broil on high with the rack 6 inches from the heating element.<\/p>\n<\/li>\n\nPlace one tablespoon of the spinach mixture on top of each oyster. Top each with 1\/2 teaspoon panko bread crumbs.<\/p>\n<\/li>\n\nBroil 5 to 7 minutes or until golden brown.\u00a0 Serve right away.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>oysters<\/span><\/span>, <\/span>Calories: <\/span>116<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>55.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>167.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>appetizers, broiled oysters, oysters rockefeller<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
If shucking them yourself, rinse and clean the oysters.<\/p>\n<\/li>\n
With gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.<\/p>\n<\/li>\n
Toss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
In a large skillet over medium heat 1\/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.<\/p>\n<\/li>\n
Add spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.<\/p>\n<\/li>\n
Add the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhen ready to make:<\/h4>\n\n\nReheat the oven to broil on high with the rack 6 inches from the heating element.<\/p>\n<\/li>\n\nPlace one tablespoon of the spinach mixture on top of each oyster. Top each with 1\/2 teaspoon panko bread crumbs.<\/p>\n<\/li>\n\nBroil 5 to 7 minutes or until golden brown.\u00a0 Serve right away.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>oysters<\/span><\/span>, <\/span>Calories: <\/span>116<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>55.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>167.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>appetizers, broiled oysters, oysters rockefeller<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Reheat the oven to broil on high with the rack 6 inches from the heating element.<\/p>\n<\/li>\n
Place one tablespoon of the spinach mixture on top of each oyster. Top each with 1\/2 teaspoon panko bread crumbs.<\/p>\n<\/li>\n
Broil 5 to 7 minutes or until golden brown.\u00a0 Serve right away.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
Serving: <\/span>2<\/span>oysters<\/span><\/span>, <\/span>Calories: <\/span>116<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>7.5<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>11<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>4.5<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>1.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>55.5<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>167.5<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>1<\/span>g<\/span><\/span><\/p>\n<\/div>\nKeywords: <\/span>appetizers, broiled oysters, oysters rockefeller<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Keywords: <\/span>appetizers, broiled oysters, oysters rockefeller<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
![\"Oysters](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/Oysters-Rockefeller-Skinnytaste.jpg\")
![\"Oysters](\"data:image\/svg+xml,%3Csvg%20xmlns=\")
![\"Oysters](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/1670282407_258_Oysters-Rockefeller-Skinnytaste.jpg\")
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![\"creamy](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/1670282407_459_Oysters-Rockefeller-Skinnytaste.jpg\")
![\"Oysters](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/1670282407_103_Oysters-Rockefeller-Skinnytaste.jpg\"\/)
![\"Oysters](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/1670282407_103_Oysters-Rockefeller-Skinnytaste.jpg\")
![\"Oysters](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/1670282407_743_Oysters-Rockefeller-Skinnytaste.jpg\"\/)
![\"Oysters](\"https:\/\/ultimatehealthreport.com\/wp-content\/uploads\/2022\/12\/1670282407_743_Oysters-Rockefeller-Skinnytaste.jpg\")
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