Smoked Oysters Rockefeller

A modern take on a classic recipe with spinach, parsley, crème fraiche, Calabrian chilis, pancetta, and champagne!

Prep Time: 
20
Cook Time: 
25
Servings: 
4
Ingredients: 

12 Reese Specialty Foods Large Smoked Oysters
4 oz. pancetta, chopped
1 Tbsp. unsalted butter
1 small shallot, diced
2 garlic cloves, minced
1 tsp. chopped Calabrian chilis
2 Tbsp. Champagne*
2 cups spinach leaves, lightly packed
1 ½ Tbsp. flat-leafed parsley, chopped
2 Tbsp. crème fraiche
Fresh ground pepper**
1/3 cup Grana Padano, grated
½ cup breadcrumbs
2 tsp. DaVinci olive oil

*This could absolutely be substituted with dry white wine.
**A note about salt. The cheese and pancetta lent enough salt to the recipe but taste as you go and use your own discretion.

Serving Suggestions:
Lemon wedges
Hot sauce
Fresh chopped parsley

Directions: 
1. Place oysters in a mesh sieve over a bowl. Set aside in the fridge to drain while prepping the topping.
2. Preheat oven to 450°F.
3. In a medium pan, cook pancetta until crispy. Set aside on a plate lined with a paper towel.
4. Drain the pancetta grease form the pan, add butter and shallot and sauté for about 3-5 minutes, until tender.
5. Add in garlic, Calabrian chilis and cook another minute more.
6. Deglaze the pan with champagne and add in spinach and parsley and cook another 3-5 minutes.
7. Turn off the heat and stir in crème fraiche, ½ of the pancetta and season with black pepper.
8. Mix breadcrumbs, cheese, olive oil, and the rest of the pancetta in a small bowl and toss to combine. Place oysters in ceramic oyster shells and place on a baking sheet.
9. Top each oyster with a spoonful of the spinach mixture, and some of the breadcrumbs.
10. Bake until breadcrumbs are golden and cheese is melted, about 7-10 minutes.
11. Serve hot with fresh parsley, hot sauce, lemon wedges, and a glass of champagne!

Recent Tips

Not-So-Heavy Cream

Not-So-Heavy Cream

For creamy pasta without all the heavy cream try tossing a room temperature beaten egg with hot pasta and a little of the boiling water.

Better Tasting Greens

Better Tasting Greens

Don't be bitter! Try soaking greens like kale and arugula in ice water to reduce bitterness.

Keep Herbs Longer

Keep Herbs Longer

To keep herbs longer, remove the ends and wash off with a teaspoon of sugar and washing detergent. Let them soak in water, place a plastic bag over the bowl and let sit in the refrigerator. 

Perfectly Cooked Pasta

Perfectly Cooked Pasta

For pasta like your Grandmother made it; try cooking in the largest pot you can find! The bigger the pot, the less the pasta will lower the water temperature.