Oysters Rootsefeller

  • 8 Servings
  • Category : Food
  • Subcategory : Seafood
  • Main Ingredient : Oysters
  • Chef : Martin Arellano

This spin on Oysters Rockefeller is a signature dish at Roots Handmade Pizza for private catered events.


Spinach Dip Mixture: 1/2 pound of spinach 1 whole shallot, finely minced 1/3 cup of red peppers, finely diced 3/4 pound of cream cheese 3/4 cup mayonnaise 3/4 cup parmesan cheese 1 tsp kosher salt 1 tsp cracked black pepper Hollandaise Mixture: 4 egg yolks 1/2 pound of butter 1 garlic clove, finely minced 1/2 tsp oregano 1 tsp kosher salt 1 cup fresh ricotta cheese


Spinach "Dip" Mixture

  • Combine all ingredients well in a bowl and set aside. Note: red peppers and shallots should be raw.
Breadcrumb Mixture
  • Melt 1/4 pound of butter in a saucepan over medium heat and thoroughly. Mix with 1 1/2 cups of panko breadcrumbs. Set aside off the heat.
Hollandaise Mixture
  • Sautee butter, garlic, oregano, and kosher salt in a saucepan for about five minutes over medium heat.
  • Set aside.
  • Beat egg yolks in a bowl for about four minutes and slowly pour butter/garlic/oregano/kosher salt mixture into bowl a bit at a time until fully incorporated.
  • Add ricotta and breadcrumb mixture to bowl, stir well until fully incorporated.
  • Shuck 16 fresh oysters.
  • Put oysters and oyster liquid in bowl and refrigerate.
  • Reserve half of the oyster shells.
  • Spread a liberal amount of the Spinach “Dip” Mixture on bottom of 16 oyster shells.
  • Put one oyster on top of each of Spinach “Dip” Mixture oyster shells.
  • Completely cover tops of oysters with Breadcrumb Hollandaise Mixture.
  • Place all 16 oysters on baking sheet, and place sheet on middle rack of oven.
  • Bake oysters at 450 degrees for 10-15 minutes until tops are golden brown.
  • Garnish tops of oysters with chopped parsley. 
  • Serve with lemon wedges. Enjoy.