Oysters Rockefeller En Casserole
Experience the timeless elegance of **Oysters Rockefeller En Casserole**, a luxurious twist on the classic dish that's perfect for entertaining or elevating any meal. This indulgent recipe layers plump, fresh-shucked oysters with a creamy spinach mixture, infused with the subtle licorice notes of Pernod, creating a flavor profile that's both bold and delicate. Topped with a golden, crispy blend of Parmesan and panko breadcrumbs, this baked casserole delivers a satisfying crunch with every bite. With just 20 minutes of prep time, it’s easy to bring restaurant-quality sophistication to your table. Serve this decadent dish warm, garnished with fresh parsley and a squeeze of bright lemon for a delightful balance of richness and freshness. Keywords: oysters Rockefeller casserole recipe, elegant seafood dish, baked oysters with spinach and Parmesan.
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Recipe Information
Ingredients
- 12 pieces fresh oysters, shucked
- 4 tablespoons unsalted butter
- 1 piece shallot, finely minced
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 2 tablespoons Pernod or anise-flavored liqueur
- 1 cup Parmesan cheese, grated
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
- 4 pieces fresh lemon wedges (for serving)
- to taste kosher salt
- to taste black pepper, freshly ground
Instructions
Preheat your oven to 375°F (190°C). Butter a shallow casserole dish and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallot and sauté until softened, about 2 minutes. Add the garlic and cook for another minute, stirring frequently.
Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with a pinch of salt and black pepper.
Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently for 2 minutes. Remove from heat and stir in the Pernod (or anise-flavored liqueur).
Arrange the shucked oysters evenly in the prepared casserole dish. Spoon the spinach mixture over the oysters, spreading it out evenly.
In a small bowl, combine the grated Parmesan, panko breadcrumbs, olive oil, and a pinch of salt and pepper. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture over the spinach and oysters, ensuring even coverage. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.
Serve warm with lemon wedges on the side for added brightness.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.1 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 362 mg | 28% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
