Oysters Rockefeller

This classic oyster appetizer is easy to make. With the Zojirushi Fish Roaster you can roast it without the worry of over cooking.

Ingredients (serves 2-4):
For Spinach Mixture:

4.5 oz. fresh baby spinach
1/2 bunch watercress, stems trimmed
1 tsp. garlic, minced
1-1/2 Tbsp. green onions, minced
6 Tbsp. (3 oz.) unsalted butter, room temperature
1/4 cup breadcrumbs
1 tsp. tarragon leaves, dried
1/2 tsp. fennel seeds, ground
1/2 tsp. hot pepper sauce
1/4 tsp. salt

For Oysters:

12 fresh oysters
1/8 cup freshly grated Parmesan cheese

For Plating:

Coarse salt, as needed
Lemon wedges

*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.

Boil water in a pot (not included in ingredients list). Blanch spinach and watercress, squeeze out water then chop finely. In a bowl, place spinach and watercress, and remaining ingredients under “Spinach Mixture” and combine well.

Shuck oysters, discard the top shell. Top each oyster with 2-1/2 teaspoons of spinach mixture and sprinkle Parmesan cheese.

Place oysters on the rack and roast for 6-8 minutes or until cooked through. Cheese will brown and sauce will sizzle. Repeat until all oysters are cooked.