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Rockin' Oysters Rockefeller

Rockin' Oysters Rockefeller

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Cassandra Kennedy

This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
  2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
  3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
  4. Bake until golden and bubbly, approximately 8 to 10 minutes.
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Reviews

Rhonda
129
12/25/2006

The BEST!!! We have been making Oysters Rockefeller as a "traditional appetizer" for Christmas Eve for years. We have tried recipe after recipe. A friend had been suggesting allrecipes.com for years for receipes in general and I took a chance on the oysters this year...WOW! We are blown away! This is now "THE RECIPE" we will use...the search is over. Do as others say and leave out the mozzarella cheese...everything else is perfect! Can't wait to use allrecipes.com for other searches! I'm hooked! :)

GAMEHEN
110
2/10/2005

To die for! Did add a couple slices of crumbled bacon to the mix and I eliminated the mozzarella cheese because it has limited taste and makes the mix too stringy. The only other minor change was to drizzle just a little butter with a hint of lemon before serving. Thanks for the inspiration!

SANDY WITEK
80
2/11/2004

I loved this recipe, let alone tasting great, in boiling them it was so easy to open the oysters and I was surprised to see they were still raw. I will definitely make these again! Sandy