Rockefeller-style oysters

Rockefeller-style oysters
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 1

    pat of butter

  • 1

    large French shallot, thinly sliced

  • 4

    bacon, finely chopped

  • 2 cups
    (500 mL)

    young spinach leaves

  • salt and ground pepper

  • 20

    average-size fresh oysters

  • 1/3 cup
    (80 mL)

    coarse dry bread crumbs

  • 1/3 cup
    (80 mL)

    gruyère cheese, finely grated

  • 1/3 cup
    (80 mL)

    15% cream


Preheat your oven's broiler.

In a pot, melt the butter, then add the shallot and bacon. Sauté. Add spinach and wait for it to wilt. Season to taste. Set aside and keep warm.

Open the oysters and remove them from their shells. Set them aside. Place the 20 deepest shells on a large ovenproof platter. Divide the spinach mix among the shells, top with an oyster, breadcrumbs, Gruyere, and a sprinkling of cream. Season and broil in the oven for a few minutes. Cool slightly before serving.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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