Vincent Russo's Oysters Rockefeller

4-6
Servings
30-45m
Prep Time
25-30m
Cook Time
55m
Ready In


"A friend and restaurant owner of Paula Deen's, Vincent Russo, shares this fabulous recipe that he serves at his restaurant. Everyone goes nuts over these delicious oysters! Serve 'em up as an appetizer or lunch, and you just may "get lucky"!! Great for entertaining and/or for Christmas ot Thanksgiving!"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (441.6 g)
  • Calories 528.5
  • Total Fat - 40.7 g
  • Saturated Fat - 20.9 g
  • Cholesterol - 159.8 mg
  • Sodium - 29330.3 mg
  • Total Carbohydrate - 15.2 g
  • Dietary Fiber - 3.5 g
  • Sugars - 3 g
  • Protein - 27.3 g
  • Calcium - 388.2 mg
  • Iron - 11.5 mg
  • Vitamin C - 34.5 mg
  • Thiamin - 0.3 mg

Step 1

Shuck the oysters and reserve the liquid.

Step 2

Melt the butter, and add the onions and bacon, and cook over medium heat until the onions are translucent.

Step 3

Add bay leaves, and continue cooking for about 2 minutes.

Step 4

Add the drained spinach to the pan, and stir to coat.

Step 5

Lay out your oysters on a cookie sheet covered in rock salt.

Step 6

Spoon 1/2 teaspoon of the oyster liquor and a dash of Worcestershire on each oyster.

Step 7

Cover the oysters with the spinach mixture.

Step 8

Top with the breadcrumbs and Parmesan cheese.

Step 9

Bake in a 450°F oven, for 10-15 minutes, until golden brown.

Tips & Variations


  • Cookie Sheet