Stockyard Restaurant: Oysters Rockefeller


Stockyard Restaurant Recipe

Serves 4-6

1 dozen oysters, cleaned and shucked
2 tablespoons olive oil
1 small onion, chopped
3 cups heavy cream
1/2 cup bacon bits
3 tablespoons cornstarch
1/2 cup water
10 ounces dry spinach, chopped
1 cup grated Parmesan cheese

Place oysters in individual baking dishes or on a baking sheet. In a saucepan heat the olive oil over medium heat, add the onions, sauteing till tender. Reduce heat and add the heavy cream and simmer the mixture for about 5 minutes. Stir in the bacon bits and allow the mixture to simmer for 10 minutes, stirring often.

Mix the cornstarch with water in a small bowl and slowly add to the cream mixture. Cook the mixture on medium heat until it reaches a cheesy consistency. Add the spinach and 3/4 cup Parmesan cheese, mix well and heat through but do not boil.

Preheat oven to 350 degrees. Top each oyster with a spoonful of the spinach mixture and sprinkle with the remaining 1/4 cup Parmesan cheese. Place the baking sheets in the oven and bake for 8 minutes.

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