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I got a request for Oyster Rockefeller Recipe and highly recommend converting the traditional recipe into a dip and that's what I've done here. It's very easy and super delicious! This full-flavored recipe is perfect with crackers and sliced fresh bread, and also works well tossed with thick spaghetti or as a layer in seafood lasagna or even an omelet. For presentation, I have also stuffed this dip into a hollowed-out tomato. Use small ripe tomatoes so you can pick it up and eat it whole. This dip can be prepared in advance and then baked moments before serving. This helps if you are planning a party and want to be front and center when your guests arrive. This recipe takes 20 minutes of prep and 25 minutes of cooking.
Makes 4 servings
8 tablespoons (1 stick) unsalted butter
1 tablespoon all-purpose flour
2 ounces Pernod
2 medium shallots, peeled and finely chopped
1 cup frozen chopped spinach, thawed
12 oysters, shucked, meat removed and roughly chopped (or already shucked oysters)
1 red bell pepper, finely chopped
¼ cup heavy cream
8 ounces Brie cheese, at room temperature, cubed for quicker melting
1 tablespoon chopped flat-leaf parsley
Crackers or sliced fresh bread for serving