Cape Carteret Oysters Williams--Aka Rockefeller

Name: Cape Carteret Oysters Williams--Aka Rockefeller
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Peck Fresh Local Oysters in their shells, medium sized; 1 Box Rock Salt; 6 Slices thick bacon, chopped; 1/2 Sweet Onion, finely diced; 3 Garlic cloves, minced; 9 ounces Fresh Baby Spinach, chopped; 1/3 cup Shredded Parmesan Cheese; 2 tablespoons Heavy Cream; 1 teaspoon Sea Salt; 1/2 teaspoon Freshly Ground Pepper; 1 teaspoon Blackened Seasoning (Zatarains); Splash Worcestershire Sauce; Splash Tabasco, to taste; 1 teaspoon Anisette per Oyster; 1 1/2 cups Toasted Buttered Bread Crumbs

Servings: persons

1 Peck Fresh Local Oysters in their shells, medium sized
1 Box Rock Salt
6 Slices thick bacon, chopped
1/2 Sweet Onion, finely diced
3 Garlic cloves, minced
9 ounces Fresh Baby Spinach, chopped
1/3 cup Shredded Parmesan Cheese
2 tablespoons Heavy Cream
1 teaspoon Sea Salt
1/2 teaspoon Freshly Ground Pepper
1 teaspoon Blackened Seasoning (Zatarains)
Splash Worcestershire Sauce
Splash Tabasco, to taste
1 teaspoon Anisette per Oyster
1 1/2 cups Toasted Buttered Bread Crumbs

1
Place oysters on a sheet pan, and into a 450 degree oven, or on a grill, just until oysters begin to open, about 5-10 minutes.
2
Remove and discard top shell, and loosen oyster from bottom shell.
3
Pour rock salt onto sheet pan to form a base for oysters.
4
Add bacon to medium sized skillet over medium heat and cook until browned and crisp. Remove bacon to plate and set aside. Leave just enough bacon drippings to cover bottom of pan, and discard the rest. Add onions to pan and saute until tender. Then add garlic and cook for another minute. Finally, add spinach and mix well with onions and garlic until spinach is wilted.
5
Remove spinach ingredients to medium sized bowl. Add Parmesan Cheese, cream, salt, pepper, blackened seasoning, Worcestershire, and Tabasco. Taste and adjust seasoning. Then step away from the bowl, or you'll eat it all before you ever get to the oysters!
6
Place oysters in their shells onto the salted sheet pan. Add one teaspoon Anisette to each oyster, and top with a sprinkling of the crisp bacon pieces.
7
Then add about one-half tablespoon of spinach mixture to each oyster. Top with a nice coat of toasted buttered bread crumbs.
8
Place pan in 450 degree oven for about 7 minutes, or until mixture is melted and bubbly over oysters.
9
Enjoy every single bite!

1047

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Peck Fresh Local Oysters in their shells, medium sized, 1 Box Rock Salt, 6 Slices thick bacon, chopped, 1/2 Sweet Onion, finely diced, and more.

Yes, Cape Carteret Oysters Williams--Aka Rockefeller falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!