Oysters Rockefeller
Oysters Rockefeller
Oysters Rockefeller are a truly classic appetizer. Serve this retro dish at your next party with some fresh craft beer for a truly happy hour.This recipe is courtesy of Breckenridge Brewery.
Servings
12
Ingredients
- 1/2 cup red wine vinegar
- 1/4 cup breckenridge avalanche ale
- 2 tablespoon fresh oregano
- 4 garlic cloves
- 1/2 cup shredded fresh parmesan, plus more for topping
- 1 teaspoon red pepper flakes
- 1 sprig of rosemary
- 1 bunch cilantro
- 1 cup packed spinach
- 1 1/2 cup oil
- 12 oysters
Directions
- Add all ingredients except oysters one at a time from top to bottom into a food processor until you have a pesto-like paste.
- Slowly drizzle oil in at the very end to emulsify all ingredients.
- Salt and pepper to taste, keeping in mind the oyster brine will add a bit of salt.
- Preheat oven to 400 degrees F.
- Lay 12 oysters out on a sheet tray.
- Using a soup spoon, drop about 1 ounce of sauce on each oyster and spread it out.
- Sprinkle with Parmesan cheese and place in the oven on the top rack.
- Immediately turn oven from bake to low broil and cook oysters until the cheese on top has browned and the sauce is bubbling a bit.
- Serve with grilled lemon wedges.