Snack
Oysters Rockefeller
Named for being rich rather than for anyone eating it, and the green on top is herbs and spinach cooked into butter, which is a sauce that sets rather than a topping that slides off.
3gnet carbs
21gfat
12gprotein
250kcal
Per serving30 minServes 4
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Ingredients
For the whole dish · serves 4
- Oysters in the shell12
- Butter3 oz
- Spinach5½ oz
- Parmesan1½ oz
- Shallotone, chopped fine
- Flat-leaf parsleya large handful
- Tarragona few sprigs
- Hot saucea few drops
- Sea saltto taste
Method
6 steps · 30 minutes
- Shuck the oysters over a bowl and keep the liquor. Loosen each one from its shell so nobody has to fight it with a fork.
- Wilt the spinach, then squeeze it genuinely dry in a towel. Wet spinach floods the shell and the butter separates.
- Chop it with the parsley, tarragon and shallot, and beat the lot into the soft butter with the hot sauce.
- Sit the shells on a bed of coarse salt on a sheet so they cannot tip.
- A spoonful of the herb butter on each, parmesan over the top, and broil 4 minutes until it bubbles and browns at the edges.
- Eat them hot. There is a two-minute window where the butter is sauce and after that it is set butter again.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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