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Crispy Oysters Rockefeller Recipe Easy Homemade Spinach Herb Butter

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A quick and easy recipe for crispy oysters topped with a fresh spinach and herb butter mixture, perfect for elegant appetizers or family gatherings.

Ingredients

Scale
  • 12 fresh shucked oysters (medium to large size)
  • 2 cups fresh spinach, roughly chopped (about 60g or 2 oz)
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, chopped
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • ½ cup panko breadcrumbs (about 50g or 1.75 oz)
  • ¼ cup grated Parmesan cheese (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Pinch of hot sauce or cayenne pepper (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line your baking dish or sheet with parchment paper if not using oyster shells.
  2. In a skillet over medium heat, warm the olive oil. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
  3. Add the chopped spinach and cook until wilted, about 2-3 minutes. Season lightly with salt and pepper. Remove from heat and set aside to cool slightly.
  4. In a mixing bowl, combine softened butter, parsley, chives, lemon zest, and a pinch of cayenne or hot sauce if using. Mix until creamy and well combined.
  5. Add panko breadcrumbs and Parmesan cheese to the herb butter mixture. Stir until evenly blended.
  6. Gently fold the cooked spinach into the herb butter and breadcrumb mixture, squeezing out excess moisture if needed.
  7. Pat oysters dry with paper towels to help the topping stick and make them crispier.
  8. Place oysters on your baking dish or shells. Spoon a generous dollop of the spinach and herb butter mixture over each oyster, covering them completely but without drowning.
  9. Bake for 10-12 minutes until the topping is golden brown and crispy, and the oysters are just cooked through. The edges will curl slightly and the herb butter will bubble up.
  10. Serve immediately with lemon wedges and optional hot sauce.

Notes

Pat oysters dry before topping to ensure crispiness. Do not overcook spinach to avoid soggy topping. Use room temperature butter for better mixing. For extra crunch, broil for 1-2 minutes at the end but watch closely to avoid burning. Leftovers can be refrigerated for up to 2 days and reheated in the oven at 350°F for 5-7 minutes.

Nutrition

Keywords: oysters rockefeller, crispy oysters, spinach herb butter, appetizer, seafood, easy recipe, baked oysters

Find it online: https://bitefuljoy.com/crispy-oysters-rockefeller-recipe-easy-homemade-spinach-herb-butter/