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Seafood

Lightened-Up Oysters Rockefeller

This lightened-up version of Oysters Rockefeller allows you to enjoy a decadent, salty, rich oyster with a little less of the heavy cheese and butter you’d indulge in at a restaurant, allowing the delicate flavor of the oyster to shine.

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Ingredients

  • Rock salt, optional
  • 12 fresh oysters, shucked, bottom shells and juices reserved
  • 3 tightly packed cups fresh spinach, trimmed
  • 1 tightly packed cup fresh Italian parsley
  • 2 tbsp organic unsalted butter
  • 1 cup finely chopped fennel bulb, plus fronds for garnish
  • ½ cup sliced scallions, light green and white parts only
  • ½ cup skim milk
  • 1 tbsp capers
  • 1 tbsp fresh lemon juice
  • ¼ tsp hot sauce
  • ¾ cup grated Parmesan cheese
  • Lemon wedges, for garnish

Preparation

  1. Arrange oven rack in highest position. Preheat oven to 450˚F. Spread a layer of rock salt, if desired, or crumpled foil across the bottom of a large, rimmed baking sheet. Arrange oyster bottom shells on sheet and return oyster meat to each.
  2. Bring a medium pot of water to a boil. Add spinach and parsley and cook for 30 seconds. Drain. When cool enough
    to handle, squeeze spinach and parsley with several layers of paper towel to remove excess water. Transfer to a cutting board
    and finely mince.
  3. In a large nonstick skillet, melt butter on medium-high. Add fennel and scallions and sauté, stirring occasionally, until very tender, 6 to 8 minutes. Add spinach and parsley, milk, capers, lemon juice, hot sauce and reserved oyster juice. Cook until slightly reduced and heated through, about 3 minutes.
  4. Spoon spinach mixture and a small amount of accompanying juices into oyster shells, dividing evenly. Top with cheese and bake on upper rack until cheese melts and browns, 12 to 15 minutes.
  5. If desired, serve oysters on a plate lined with rock salt, and garnish with fennel fronds. Serve with lemon.

Nutrition Information

  • Serving Size 1 oyster
  • Calories 64
  • Carbohydrate Content 3 g
  • Cholesterol Content 18 mg
  • Fat Content 4 g
  • Protein Content 5 g
  • Saturated Fat Content 2 g
  • Sodium Content 194 mg
  • Sugar Content 1 g