• YOU keep up the good work. (And by "good work" we mean shucking Gulf oysters.)

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Oysters Rockefeller

Seafood: Oyster
Courses: Appetizer and Entree

Ingredients

1 dozen
Fresh Alabama Gulf Oysters, shucked and on the half-shell
2 cups
Fresh spinach, julienned
1 cup
Conecuh bacon, chopped
1 cup
Panko bread crumbs, buttered and seasoned
¼ cup
Shallots, finely chopped
½ cup
Parmesan cheese, freshly grated
1 cup
Butter sauce (substitute Béarnaise mix from grocery store)
2 dashes
Louisiana Hot Sauce
1
Lemon
To taste
Kosher salt
To taste
Fresh ground pepper

Preparation

Start by shucking the oysters, making sure to separate the oysters from the shell. 

Once your oysters are ready, place one pinch of shallots on top of each oyster, then cover with spinach and add one pinch of Conecuh bacon. Cover with cheese and bread crumbs, then ladle the butter sauce on top.

When all of your oysters are properly decorated, bake them for 5 minutes at 425 degrees, or until the bread crumbs are golden and the cheese is bubbly. 

Add some lemon zest and a squeeze of lemon juice over the final product and you’re ready to eat.

Courtesy of Guy Lott, sales and support for the Alabama Seafood Marketing Commission.