RecipeGrilled Rockefeller Oysters

Nutrition Facts
Amount per Serving
  • Calories: 183
  • Protein: 13g
  • Total Fat: 10g
    • Saturated Fat: 2g
  • Cholesterol: 58mg
  • Total Carbohydrate: 9g
  • Dietary Fiber: 2g
  • Sodium: 178mg
Take Note

Contains Shellfish

Contains Wheat/Gluten

Contains Dairy

When it comes to oysters, people either love them or hate them. My own household is divided. If you’re a lover, you’re in luck. Pacific oysters provide omega-3 fats, which have been shown to reduce inflammation in people who suffer with swollen joints.

  • Prep time
  • Total Time
This recipe makes 4 Servings
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1/4 cup water
  • juice and zest of 1 large lemon
  • 2 cups spinach, chopped
  • 1/2 cup fresh basil, chopped
  • 3 cloves garlic, minced
  • 1/8 teaspoon hot sauce
  • 1 pinch Kosher salt
  • ground black pepper, to taste
  • 24 fresh in-shell oysters
  • 2 tablespoons grated Parmesan cheese

In a small skillet, heat the oil over medium heat. Add the flour and cook 3-4 minutes, stirring continuously until a thick, smooth paste forms. Remove from the heat and add the water, lemon zest and juice, spinach, basil, garlic, and hot sauce. Whisk quickly until a thick sauce forms. Season with salt and pepper to taste.

Preheat a grill or an oven to 400° F. Shuck the oysters, reserving the shells. Arrange the oysters in the deepest reserved half-shells, one oyster per shell. Top with a spoonful of the spinach mixture and sprinkle with the Parmesan.

If grilling, set the half-shells on the grill, filling-side up. Cover loosely with a sheet of aluminum foil, and grill 8-10 minutes, until oysters are no longer translucent but still tender. If baking, place the half-shells on a baking sheet covered with aluminum foil, and bake 8-10 minutes, until the oysters are cooked inside and the filling begins to brown and the oysters are no longer translucent but still tender. Serve immediately.


Serving Size: 6 oysters