Rockefella baked oyster

An easy and delicious recipe.

  • 24 fresh oysters
  • 1 pkt white onion soup
  • 500ml milk
  • 500ml cream
  • 1 packet baby spinach
  • 3 zested lemons
  • 100 ml white wine
  • 100g garlic butter
  • 100g strong blue cheese
  • 2 tsp dill
  • 3 tsp grain mustard
  • 1 bunch of chopped parsley


  • Pan fry the garlic in the butter for 1 minute.
  • Boil the milk and add the soup powder to the milk.
  • Add the cream and cook the sauce till it thickens.
  • In boiling water blanch the spinach and chill in ice cold water.
  • Place in a clean dish towel and squeeze out the excess water.
  • Chop the spinach and fold through the sauce adding the cheese, dill, mustard, white wine fried garlic butter and parsley.
  • Place back on a low heat and stir to infuse all the ingredients.
  • Top the oysters with the sauce and bake in a hot oven till golden brown.
  • Serve with baked crostini’s.

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