Rockin' Oysters Rockefeller Recipe

Made it last night and already planning to make it again.

Loved this Rockefeller recipe although there is no need to pre-boil the oysters when you bake them. We hosted an "Oyster Shucking Shindig", placed open oysters over rock salt on baking sheets, cover them with this sauce recipe, I added real bacon pieces on top before sprinkling with bread crumbs. Bake until tops start to slightly brown, about 12 minutes and serve them up. Delish! All my guests said they were the best oysters they had ever tasted and no restaurant even compared. I live along the Gulf Coast so fresh oysters are plentiful and all good restaurants have a version but these were spectacular! Thanks for the recipe.

Great recipe! Great results! Worth the time! Not difficult. I scaled down the recipe fo a smaller, first time test batch. Used half and half instead of milk for a velvety richness (like it needed it with all that cheese). Stirring constantly at the point of adding the milk is key, until the cheese mixture is smooth but not a runny liquid consistency. Once texture is achieved, take off the heat and stop stirring. Using a nonstick sauce pan was perfect. If you want to make them ahead of serving, broil until lightly browned. Pull out of oven and cover with foil. When ready to serve, reheat (uncovered) under broiler for 3 or 4 minutes. Lemon is a good finishing touch! Delicious! Enjoy!

I added a sprinkle or two of smoked Spanish Paprika on top right before putting in the oven. I also added a couple of squirts of lemon juice right in the shell with the oyster before I covered it with the cheesy, spinach, onion, garlic, terragon (added), marjarom (added), season all (added), Tony Cachere's (added), butter mixture. I didn't mix in the Fontina cheese. I placed it on top of the covered oyster just before the Spanish paprika, like a finishing Cheese. These were AWESOME . My dad hates Oysters and loved these. My mom was instantly addicted to them.

YUMMMMM! Shucked the oysters raw so we skipped a whole step. Also only used Fontina in the mixture and topped with parmesan, no breadcrumbs.

This was my favorite oysters Rockefeller, I did alter : used one 8 oz pkg of cheese for 24 oysters with one pkg spinach, sprinkled them with bacon and parmesan when they came out. I did have to use the broiler to get the bread crumbs browning. So yummy.

Made 48 but revised recipe. 16 oz cheese and 15 oz spinach. After reading one review stating it was like eating gobs of cheese. I guess you could call it Oysters Florentine, lol! Came out fabulous!

I modified this quite a bit. Asi ago instead of the Jack cheese, we didn't precook the oysters but put the cheese mixture on top of the raw oysters in the half shell then sprinkled with crushed roasted macadamia nuts, baked 10 minutes and broiled just to brown the top. AMAZING!

Wonderful! Made these as an appetizer for New Years Eve and my family loved them! My 28 year old son said this dish was the star of the show! I used fresh shucked oysters from our local seafood shop so it super easy that way! Based on previous reviews I used smoked gouda, monterey jack and Parmesan cheese and omitted the mozzarella. Added some bacon crumbles on top and only used a dash of salt . Awesome recipe and so appreciate you sharing!

This was my very first attempt at both eating and making oysters. I have to say, I was very hesitant but THRILLED when I finally tasted them. I cut the quantity way down and made 10 large oysters. I cut the filling in half and just barely filled my oysters so perhaps this recipe is meant for smaller oysters. Nonetheless, I followed the recipe to the letter (except I increased the garlic significantly and added a shake of red pepper flakes) and omitted the mozzarella as others recommended and served it with fresh squeezed lemon and Tabasco on top (the way we eat our baked clams) and it was crazy good! Thanks for helping make a great anniversary dinner for my hubby and I!

I made this for New Years Eve.. it was a hit. My boyfriend, who'd never eaten oysters before absolutely loved them. The whole thing was awesome. I boiled the oysters in Pete's Wicked Ale..which gave it a nice taste and I added crumbled bacon to the melted cheese which was a nice touch. I would make this again.. hopefully sooner then later! And it was simple too.

Why would you cook the oysters first ? They taste better when they are not overcooked. Putting the mixture over raw oysters and cooking them until they start to bubble gives you a done but juicy oyster.

I would recommend NOT overcooking, clams cook quickly and become chewy if they go too long. If you make this for something later, spoon in the filling and cover then do the baking, keeping it warm will make it chewy not soft.

I love this recipe and the Rockefeller sauce is divine! Now we can make this dish at home whenever we have a craving for them. (Can’t wait to use the leftover sauce on some vegetables tomorrow)

I’m definitely making this again soon.

My oysters were small after I brought them to a boil. So I put 3 small cooked ones on the oyster shells. I made 1/4 recipe of the topping. However, I omitted the mozzarella. My food critic husband loved this, and so did I. Just super! A make-again.

More spinach and less cheese is definitely needed, as many other reviewers noted. I also question whether mozzarella was a good selection, because it made my cheese sauce stretchy and stubborn when it came to filling the shells. Otherwise this was a real winner, absolutely delicious.

Absolutely amazing!! I've made this half a dozen times and it's always a hit. It's like having creamed spinach on top of an oyster!

We made these tonight with most of the ingredients. Swapped feta for the fontina ( very light). Will add bacon next time too! But was so flavorful!

We cut down the recipe for a dozen oysters, and they were really outstanding.