Oysters Rockefeller with Kelp.
Oysters Rockefeller is a classic appetizer that combines the rich, briny flavor of oysters with a buttery, creamy and crunchy topping. In this recipe, we take it up a notch by incorporating kelp along with the spinach, adding a unique umami flavor and an extra boost of vitamins and minerals.
Perfect for seafood lovers, this dish is elegant enough for entertaining yet simple enough to make on a Friday night after a busy week.
Why You’ll Love This Recipe
- Nutrient powerhouse: oysters are packed with nutrition, as are spinach and kelp.
- Incredible flavor: the combination of oysters, buttery panko crumbs, garlic, wine, parmesan, and the umami depth of kelp and spinach creates a mouthwatering bite.
- Fun to serve and eat: these oysters are fun to prepare, but even more fun to serve and enjoy with guests.
Health Benefits of Oysters & Kelp
Oysters:
Oysters are one of the most nutrient-dense seafood options. They are particularly known for their:
- High zinc content: provides an excellent source of zinc to support a strong immune system and promote wound healing.
- High in Vitamin B12: provides an excellent source of B12, which is essential for brain function and red blood cell formation.
- Rich in omega-3 fatty acids: supports brain and heart health and reduces inflammation.
- Rich in iron and copper: provides an excellent source of both iron and copper, important for energy production and cardiovascular health.
Kelp: The Ocean’s Green Superfood
Kelp is a nutritious sea vegetable that adds flavor and texture to dishes while delivering benefits:
- Rich in iodine: supports thyroid function and metabolism.
- Contains antioxidants: helps fight free radicals and reduce inflammation.
- Source of fiber: promotes digestive health and gut balance.
- Sustainable & eco-friendly: grows quickly without the need for freshwater, feed or fertilizers, making it a planet-friendly ingredient. Kelp forests provide numerous benefits to the planet, including carbon sequestration, oxygen production, habitat for marine life, and nutrient pollution reduction.
Ingredients needed for this oyster dish:
- salted butter
- seasoned panko bread crumbs
- shallot
- baby spinach
- ready-to-eat kelp, we get ours from Atlantic Sea Farms
- garlic
- dry rosé wine
- half & half or heavy cream
- freshly grated parmesan cheese
- kosher salt
- freshly ground black pepper
- oysters
Here’s how to make Oysters Rockefeller:
The full instructions are in the recipe card below, but in short, you’ll:
Shuck your oysters: be sure to run your oyster knife under the oyster to release it from the bottom shell. This will make it easier to eat.
Prepare the topping: first you’ll toast the panko in butter.
Sauté the aromatics: shallot, spinach, and kelp. Then add the garlic, white wine, half and half and parmesan cheese.
Assemble: spoon the spinach and kelp mixture atop each oyster, followed by a sprinkle of the buttery panko crumbs.
Bake: transfer to the oven and bake for 12-14 minutes until the panko crumbs are golden brown, the topping is bubbly, and the oyster edges begin to curl.
Serve: garnish with fresh lemon wedges and serve immediately with cocktail forks.
Oysters Rockefeller
Ingredients
- 4 tbsp salted butter
- 1/2 cup seasoned panko crumbs
- 1 shallot minced
- 1 cup fresh baby spinach chopped
- 1/4 cup ready to eat kelp chopped
- 1 clove garlic minced
- 2 tbsp dry rosé wine or sub white wine
- 2 tbsp half and half
- 2 tbsp Parmegiano Reggiano cheese freshly grated
- kosher salt to taste
- freshly ground black pepper to taste
- 1 dozen oysters scrubbed and shucked
- Lemon wedges for serving
Instructions
- Preheat oven to 450°F.
- Melt 2 tbsp of butter in a skillet over medium-low heat. Add the panko and stir until golden brown. Transfer to a small bowl and set aside.
- Add the remaining 2 tbsp butter to the skillet over medium heat. Add shallot, spinach, and kelp. Cook until the spinach has wilted and most of the water has evaporated.
- Add the garlic and cook until fragrant. Pour in the white wine and cook for another minute or two. Stir in half & half and parmesan cheese, cooking for another 2-3 minutes until the mixture thickens. Season with salt and freshly ground black pepper to taste.
- Arrange the oysters in an oyster roasting pan or create a makeshift holder by crumpling tin foil on a sheet pan. Nestle the oysters in a single layer, ensuring the meat is separated from the shell but retaining the natural liquor.
- Spoon the spinach and kelp mixture atop each oyster, followed by a sprinkle of the buttery panko crumbs.
- Transfer to the oven and bake for 12-14 minutes until the panko crumbs are golden brown, the topping is bubbly, and the oyster edges begin to curl.
- Garnish with fresh lemon wedges and serve immediately with cocktail forks.
Notes
Serving Suggestions & Tips
- Pair it with:A crisp white wine like Sauvignon Blanc or a dry rosé enhances the flavors of the dish.
- Make it extra crispy:For an extra crunchy topping, broil the oysters for the last 1-2 minutes of baking.
- Try different greens:Swap spinach for Swiss chard or arugula for a unique twist.
Nutrition
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