Oysters Rockefeller from Mastro's features fresh oysters topped with a savory blend of spinach, garlic, Parmesan cheese, and breadcrumbs, baked to golden perfection and served with a zesty lemon wedge, delivering a rich, creamy, and crispy appetizer experience.
Equipments
- Oyster shucker
- Baking sheet
- Oven
- Mixing bowls
- Chef’s knife
- Cutting board
- Spoon
- Small saucepan
- Whisk
- Microplane or grater
- Measuring cups
- Measuring spoons
- Tongs
- Serving platter
- Lemon wedge squeezer
Ingredients
- 12 fresh oysters in the shell
- 2 cups fresh spinach leaves
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1/4 cup shallots
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons fresh parsley
- 1 tablespoon Pernod or anise-flavored liqueur (optional)
- 1 tablespoon olive oil
- 1 lemon
- Salt
- Black pepper
Fresh oysters should be carefully shucked to preserve their juices and ensure the best texture for Oysters Rockefeller. Using fresh spinach leaves and finely minced garlic enhances the savory flavor profile, while high-quality Parmesan cheese adds a rich, creamy depth. Panko breadcrumbs contribute a crispy topping when baked to golden perfection, balancing the creamy mixture beneath. Pernod provides a subtle anise flavor but is optional for those who prefer a milder taste. Your Oysters Rockefeller from Mastro's copycat menu will deliver a perfect blend of fresh, savory, and zesty elements for an unforgettable appetizer experience.
Instructions
- Preheat oven to 450°F (232°C).
- Shuck oysters, discard top shell, loosen oyster in bottom shell.
- Place oysters on a baking sheet lined with rock salt (optional for stability).
- Finely chop spinach, garlic, shallots, and parsley.
- In a saucepan, melt butter over medium heat.
- Add shallots and garlic; sauté until soft.
- Add chopped spinach; cook until wilted.
- Stir in heavy cream and Pernod (if using); cook until slightly thickened.
- Remove from heat. Mix in Parmesan, parsley, salt, and black pepper.
- Spoon spinach mixture over each oyster.
- In a bowl, combine panko breadcrumbs, olive oil, and additional Parmesan, if desired.
- Sprinkle breadcrumb mixture over oysters.
- Bake for 8-10 min, or until golden and bubbly.
- Cut lemon into wedges.
- Arrange baked oysters on serving platter.
- Garnish with lemon wedges.
- Serve immediately.
Substitution
Oysters Rockefeller from Mastro's copycat menu can be customized by substituting fresh spinach with kale or Swiss chard for a different leafy green profile. If you don't have Pernod or anise-flavored liqueur, a splash of dry white wine adds a subtle complexity without overpowering the flavors. When fresh oysters are unavailable, high-quality shucked oysters work well, but ensure they are drained thoroughly to avoid excess moisture in the topping. You can substitute panko breadcrumbs with crushed crackers or gluten-free crumbs for a similar crispy texture. Remember to adjust salt and pepper according to your taste, as the Parmesan cheese already contributes a salty richness.
Tips
Shucking oysters requires a firm grip and cautious twisting to avoid injury and ensure the oyster stays intact in the bottom shell. Lining the baking sheet with rock salt stabilizes the oysters during baking, preventing them from tipping and spilling the topping. When sauteing the spinach mixture, cook just until wilted to preserve its vibrant color and nutrients. Use a lemon wedge squeezer to evenly add fresh lemon juice, enhancing the oysters' rich flavors without overpowering the dish.
Nutritions
Oysters Rockefeller is a nutrient-dense appetizer rich in protein, vitamins, and minerals. Fresh oysters provide essential zinc, iron, and vitamin B12, supporting immune function and red blood cell production. The spinach topping boosts your intake of vitamin A, vitamin K, and antioxidants, while Parmesan cheese adds calcium for bone health. The blend of healthy fats from olive oil and butter complements the creamy texture, creating a balanced dish with savory, crispy, and creamy elements.
Storage
Store leftover Oysters Rockefeller in an airtight container and refrigerate within two hours after cooking to maintain freshness and prevent bacterial growth. Consume refrigerated oysters within 24 hours to enjoy the best texture and flavor. Before reheating, place oysters on a baking sheet and warm in a preheated oven at 350degF (175degC) for 5-7 minutes to preserve the crispy topping and creamy interior.
Variation or Alternatives
For a unique twist, substitute kale or Swiss chard for the spinach to add earthier flavor and a firmer texture. You can replace the Pernod with a splash of white wine or omit it entirely for a milder taste. To enhance crispiness, toast the panko breadcrumbs in olive oil before topping the oysters for added crunch. Ensure your oysters are shucked just before baking to maintain freshness and avoid overcooking for the best texture.
Allergies
Oysters Rockefeller contains shellfish, dairy (heavy cream and Parmesan cheese), and gluten from panko breadcrumbs, all of which are common allergens. If you have allergies to shellfish, dairy, or gluten, consuming this dish may trigger an adverse reaction. Make sure to inform your server about any allergies to ensure your safety when ordering this appetizer.
Why this recipe?
Oysters Rockefeller from Mastro's restaurant captivates diners with its rich combination of fresh oysters, creamy spinach, and a secret blend of herbs and spices. The dish delivers a perfect balance of flavors and textures, making it a standout appetizer on their luxurious menu. You can recreate this indulgent, savory experience at home by mastering the copycat recipe, saving a trip while impressing guests with a gourmet treat. Its timeless appeal and refined taste ensure it's a dish worth trying both in and out of the restaurant.