Oyster Rockefeller

Oyster Rockefeller

History (Wikipedia)

Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine's by Jules Alciatore, son of founder Antoine Alciatore. Jules developed the dish due to a shortage of escargot, substituting the locally available oysters.

Course: Appetizer

Cuisine: Cajun/Creole

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

Author: The Southern Spice Rack

Ingredients:

1 bag of frozen spinach

1 8oz can of artichoke hearts

¼ C. bacon crumbles

3 Tbsp. granulated garlic

1 Tbsp. kosher salt

1 Tbsp. crushed red pepper

1 8oz container cream cheese

1 8oz container sour cream

1 8oz bag of parmesan cheese

1 8oz bag provolone/mozzarella mixed cheese

12 raw oysters

Instructions:

1. Drain defrosted frozen spinach

2. Drain artichokes

3. Combine spinach & artichokes in bowl

4. Add granulated garlic, kosher salt, crushed red pepper, cream cheese, sour cream, parmesan cheese and provolone/mozzarella mixed cheese

5. Mix very well

6. Shuck each oyster and separate the membrane from the attached shell leaving the oyster laying in the half shell

7. Scoop 1 Tbsp. of the mixture on each shucked raw oyster

8. Place each oyster on a ½ sheet pan

9. Place in oven and bake at 375 for 20 min

10. Place on plate and sprinkle shaved parmesan cheese and bacon crumbles on top

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