Oysters Rockefeller

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Makes: 6  servings Prep 30 mins Bake 475°F 8 mins


  • 2 pounds  fresh spinach, stems removed
  • 1/3 cup  butter (no substitutions), melted and divided
  • 1 tablespoon  lemon juice
  • 1 tablespoon  anise-flavored liqueur
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  ground red pepper
  • 2 ounces  shucked oysters on half shells
  • 1/3 cup  plain dry bread crumbs
  • 4 slices bacon, cooked


1. Heat oven to 475 degree F. Wash spinach thoroughly and drain. Place spinach in a large skillet; cover and cook over medium heat, stirring occasionally, until wilted, about 3 minutes. Drain. When cool enough to handle, squeeze dry and chop coarsely. Combine spinach, 4 tablespoons of the butter, lemon juice, liqueur, salt, and red pepper in medium bowl.

2. Place oysters in half shells on 2 jelly-roll pans. Spoon about 1 tablespoon of the spinach mixture on each oyster. Combine bread crumbs and remaining butter in small bowl. Sprinkle about 1/2 teaspoon of the crumb mixture evenly on each oyster. Top each with a little crumbled bacon. Bake 8 minutes or until oyster is cooked. Makes 6 appetizer servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)210,
  • Fat, total(g)14,
  • chol.(mg)62,
  • sat. fat(g)7,
  • carb.(g)2,
  • pro.(g)9,
  • sodium(mg)461,
  • Percent Daily Values are based on a 2,000 calorie diet
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