Oysters Rockefeller with bacon

Table of contents:

Oysters Rockefeller with bacon
Oysters Rockefeller with bacon


  • 2 slices bacon
  • 24 pcs. oysters
  • 275 g spinach, lightly cooked
  • 5 tbsp. breadcrumbs
  • 3 spring onions, finely chopped
  • 2 sprigs parsley, finely chopped
  • ½ tsp. s alt
  • ½ tsp. tabasco sauce
  • 3 tbsp. olive oil
  • 1 tsp. dry white wine
  • 1 kg coarse sea s alt


Heat the oven to 230 degrees. Put the bacon in a frying pan. Fry it until golden. Drain the fat, cut into pieces and set aside.

Clean the oysters and place them in a deep pot. Cover with water and boil them. Once the water boils, remove the pot from the heat and drain. Leave to cool. Once thoroughly cooled, open the oysters, removing the top of the shell and leaving the meat at the bottom.

In a blender or using a food processor, mix the bacon, cooked spinach, breadcrumbs, onion and parsley. Add the s alt, Tabasco, olive oil and white wine. Blend again until smooth.

Arrange the oysters in a baking tray, in the bottom of which you have placed the sea s alt. Coat each oyster with a spoonful of the mixture in the blender. Bake for 10 minutes in the preheated oven or until golden.

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