Oysters Rockefeller was created in a restaurant in New Orleans in 1899–as rich as a Rockefeller was the tagline. This dish is certainly a treat but for those on the keto diet, it is the perfect appetizer for any occasion.
Oysters contain a lot of great minerals and nutrients to keep us healthy and happy, including being a natural source of zinc (boosting immunity), protein, and vitamin B12. When choosing oysters, pick the ones that are heavy and don’t sound hollow when you gently tap them together—this way you know you got a fat one.
Organic grass-fed butter, organic bacon (without nitrates), and organic spinach, organic parsley make this healthy and delicious, despite feeling decadent. Garnishing it with grass-fed organic parmesan or pecorino romano ties the dish together.
- 1 dozen organic oysters
- 2 cups packed organic spinach
- ¼ cup cooked nitrate-free organic bacon, crumbled
- 4 tablespoons grass-fed organic butter
- Organic parsley for garnish
- Grass-fed organic parmesan or pecorino romano for garnish
- Salt and pepper to taste
- Organic lemon wedges
- Preheat oven to 400 degrees Fahrenheit.
- Gently steam oysters in a pan for 2 minutes, or until the shells loosen enough to shuck easily. Place into a sheet pan.
- On the stove, saute spinach in butter, with salt and pepper until wilted. Place a spoonful of spinach on each of the shells.
- Garnish with cheese and bacon and place tray into the oven, bake until cheese has melted and the oysters are just cooked—between 4-7minutes. Serve hot with lemon wedges.