Oysters Rockefeller



  • 1 pkg. Frozen spinach, thawed and squeezed dry
  • 1 ¼ c. Sour cream
  • to taste Salt and pepper
  • 2 cloves Garlic, minced
  • 36 Oysters on the half shell
  • ½ c. Cheddar cheese, grated
  • ½ c. Fresh bread crumbs
  • ½ stick Melted butter
  • 3 T. Parsley, chopped

In a food processor, combine spinach, sour cream, salt and pepper, and garlic. Put a teaspoon of the spinach mixture on each oyster shell. Top with oyster. Top with remaining spinach. Combine cheddar cheese and bread crumbs. Sprinkle over oysters. Drizzle butter over oysters. Broil until cheese is melted and crumbs are golden. Garnish with fresh parsley. Serve.

Vicki Barrett is the innkeeper and owner of the Inn on the Ocean in Ocean City, MD. She published a cookbook a few years ago. It is titled Everything New Under the Sun and is available for purchase at the Inn, 1001 Atlantic Avenue, on the boardwalk.

Chef: Vicki Barrett


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