Oysters are most often enjoyed raw, simply served with a squeeze of lemon juice or a classic mignonette.
That said, they're well worth cooking and serving warm, whether gratinéed or not, for a different but equally appealing approach.
Here's a Rockefeller-style gratinéed oyster recipe with spinach and garlic, made without béchamel.
Lighter than the traditional version, it can also be prepared ahead of time, making it a practical option when entertaining or when you have a large batch of oysters to prepare.
I used to make this recipe with large oysters, but after several trials, I find it's at its best with smaller oysters.
It's also important to cut the oyster's muscle before topping it, to make it easier to enjoy once cooked.
Preparing the oysters in advance
If you need to prepare a large number of oysters, or simply to get a head start, it is possible to cook the oysters beforehand, a bit like mussels.
Here's how to prepare oysters in advance:
- First, the oyster shells must be lightly cleaned to remove most of the dirt.
- The oysters are then placed in a large pot with a little white wine (for 24 oysters, allow ½ cup of liquid).
- Put the lid on and open the oysters over high heat, as you would do with mussels.
Once the oysters are opened, all that remains is to detach the mollusks from their shells and keep them in the refrigerator in the cooking juices until it is time to garnish and gratinate the oysters.
Don't forget to save the empty oyster shells for serving.
Believe me it saves a lot of time!
You can also cook the spinach with the garlic in advance to save a little more time.
More about oysters
Oysters au gratin "Rockfeller style"
An easy recipe of oysters au gratin Rockfeller style, with spinach, garlic and parmesan, and without béchamel sauce.
Ingredients
For a dozen oysters
- 2 tsp. butter
- ¼ tsp. pressed garlic
- 2 cups of well-packed baby spinach
- 1 tbsp. breadcrumbs
- ½ tbsp. grated parmesan cheese plus in my case
- Oil
- Salt
Instructions
- Preheat oven to 450° F.
- In a large frying pan, melt the butter over low heat.
- Add the garlic and let it infuse for a few seconds, without letting it brown.
- Increase the heat and add the spinach. Cook for 2-3 minutes, until it falls apart.
- Transfer the spinach in a strainer to drain (this step is very important otherwise the oysters will have too much liquid. Do not hesitate to press on the spinach to remove as much water as possible).
- When the spinach is cooled, coarsely chop it.
- In a small bowl, mix the breadcrumbs with a few drops of oil.
- Open the oysters and remove the water from the shells. Also cut the muscle of the oyster to separate it from the shell. **
- Place the oysters in an ovenproof dish. If needed, you can put coarse salt on the bottom of the dish to stabilize them.
- For each oyster, add ½ teaspoon of spinach, a sprinkling of breadcrumbs and sprinkle with parmesan cheese.
- Bake the oysters for about 4 minutes in the oven or until the top is golden brown. You can finish with a quick turn at broil to get a nice gratin on the cheese.
Notes
** You can also cook the oysters in advance, as is done for mussels, as mentioned above in this article.
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Marie-Noël Ouimet is a writer and content creator specializing in gastronomy, wine, and travel. She is the founder of the digital magazine Urbaine City, where for over 10 years she has been highlighting the pleasures of the table and the destinations that bring them to life. She also holds the WSET Level 3 certification in wines and spirits.
