Oysters Rockefeller

By Chef Billy Parisi · 40 min

Ingredients

Instructions

1. Preheat the broiler to high.
2. In a large sauté pan over medium-high heat, cook the onion and garlic in 1 tablespoon of olive oil until browned. Add the cream, lower the heat to medium and reduce until it has the consistency of Alfredo sauce.
3. Stir in the baby spinach and cook until mixed in and slightly wilted. Season with salt and cracked black pepper, then set aside.
4. In a separate medium sauté pan over medium-high heat, heat the remaining 1 tablespoon of olive oil. Add the oysters without their shells and sauté for 1 to 2 minutes to partly cook. Add the Chardonnay to deglaze the pan and keep sautéing the oysters for 2 more minutes.
5. Place the oyster shells on a parchment-lined sheet pan and put one cooked oyster in each shell.
6. Top each oyster with a little of the cream and spinach mixture, then the prosciutto and shredded Parmesan.
7. Broil on high for 2 minutes, or until the cheese is melted and golden brown.
8. Remove the oysters and shells from the pan and arrange them on a tray with lemon slices.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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