Nola's on the Lake Oysters Rockefeller


  • 8 oz fresh spinach, rinsed, steamed and patted dry
  • 2 tsp unsalted butter
  • 1/4 cup minced shallots
  • 1/4 cup minced leeks
  • 2 tsp minced garlic
  • 1 cup heavy cream
  • 12 oysters on half a shell
  • 4 oz dark Sambuca
  • 1/2 cup grated Parmesan Reggiano
  • Salt and pepper


Melt butter in a skillet. Add shallots and leeks, sauté until translucent. Remove skillet from the stove, carefully set the skillet back, keeping your face away. Add Sambuca and cook for 1 minute.

Add cream and spinach. Cook for 2 minutes, then fold in the garlic. Line oysters on a baking sheet. Spoon sauce on the top and sprinkle with parmesan. Bake for 7 minutes and serve hot.

Makes 4

Print This Page
include $_SERVER['DOCUMENT_ROOT'] . '/php_includes/recipe-categories.html'; ?>