Classic Oysters Rockefeller

Prep time: 30min
Total time: 45min
Makes: 24
5 oz
Compliments Baby Spinach
142 g
fresh oysters
3 tbsp
45 mL
shallot, finely chopped
2 tsp
all-purpose flour
10 mL
1/2 cup
35% whipping cream
125 mL
2 tsp
lemon zest
10 mL
2 tbsp
lemon juice
30 mL
1/2 cup
shredded Swiss cheese
125 mL
1/3 cup
fresh breadcrumbs
75 mL
3 tbsp
grated Parmesan cheese
45 mL
lemon wedges, for serving
Per serving (1 oyster):
5 g
saturated fat
2.5 g
3 g
3 g
25 mg
100 mg


  1. Preheat broiler. Place spinach in large heatproof bowl; pour boiling water overtop to barely cover. Let stand 5 min. until leaves are wilted. Drain and cool slightly. Squeeze out excess moisture. Finely chop spinach; set aside.

  2. Meanwhile, sprinkle a bed of coarse salt into a baking dish (the salt is for holding the oysters upright). Shuck oysters, keeping them in their half-shells along with the oyster liquor. Nestle oysters into the salt. Keep chilled.

  3. Melt butter in skillet over medium heat. Add shallot; cook 2 min. until starting to soften. Stir in flour; cook another 2 min. Stir in cream; bring to a boil. Cook 3 to 5 min. until sauce thickens slightly. Mix in reserved spinach, lemon zest and juice. Remove from heat. Stir in Swiss cheese.

  4. Spread 1 tbsp (15 mL) spinach mixture onto each oyster. Stir together breadcrumbs and Parmesan; sprinkle overtop. Fill and top all oysters. Broil 2 to 3 min., or until breadcrumbs are golden brown and cheese is bubbling. Serve with lemon wedges.


1. Make fresh breadcrumbs by pulsing crusty white bread in food processor to coarse crumbs.
2. Serve with your favourite hot sauce.