Oysters Rockefeller En Casserole

Experience the timeless elegance of **Oysters Rockefeller En Casserole**, a luxurious twist on the classic dish that's perfect for entertaining or elevating any meal. This indulgent recipe layers plump, fresh-shucked oysters with a creamy spinach mixture, infused with the subtle licorice notes of Pernod, creating a flavor profile that's both bold and delicate. Topped with a golden, crispy blend of Parmesan and panko breadcrumbs, this baked casserole delivers a satisfying crunch with every bite. With just 20 minutes of prep time, it’s easy to bring restaurant-quality sophistication to your table. Serve this decadent dish warm, garnished with fresh parsley and a squeeze of bright lemon for a delightful balance of richness and freshness. Keywords: oysters Rockefeller casserole recipe, elegant seafood dish, baked oysters with spinach and Parmesan.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces fresh oysters, shucked
• 4 tablespoons unsalted butter
• 1 piece shallot, finely minced
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 2 tablespoons Pernod or anise-flavored liqueur
• 1 cup Parmesan cheese, grated
• 1 cup panko breadcrumbs
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley, chopped
• 4 pieces fresh lemon wedges (for serving)
• 0 to taste kosher salt
• 0 to taste black pepper, freshly ground

Directions

Step 1

Preheat your oven to 375°F (190°C). Butter a shallow casserole dish and set aside.

Step 2

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallot and sauté until softened, about 2 minutes. Add the garlic and cook for another minute, stirring frequently.

Step 3

Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with a pinch of salt and black pepper.

Step 4

Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently for 2 minutes. Remove from heat and stir in the Pernod (or anise-flavored liqueur).

Step 5

Arrange the shucked oysters evenly in the prepared casserole dish. Spoon the spinach mixture over the oysters, spreading it out evenly.

Step 6

In a small bowl, combine the grated Parmesan, panko breadcrumbs, olive oil, and a pinch of salt and pepper. Mix until the breadcrumbs are evenly coated.

Step 7

Sprinkle the breadcrumb mixture over the spinach and oysters, ensuring even coverage. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.

Step 9

Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley before serving.

Step 10

Serve warm with lemon wedges on the side for added brightness.

Nutrition Facts

Serving size	1347.4 grams (1347.4g)

Amount per serving	% Daily Value*
Calories	2458

Total Fat 183.60g	235%
Saturated Fat 97.80g	489%
Polyunsaturated Fat 1.30g
Cholesterol 744mg	248%
Sodium 3024mg	131%
Total Carbohydrate 103.00g	37%
Dietary Fiber 10.70g	38%
Total Sugars 19.90g
Protein 87.90g	176%

Vitamin D 1920IU	9600%
Calcium 1764mg	136%
Iron 50mg	279%
Potassium 2484mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.4%

Protein: 14.6%

Carbs: 17.1%