JavaScript Required

We're sorry, but the Mumm Napa website doesn't work properly without JavaScript. Please enable it in your browser to get the full shopping experience.

How To Make Oysters Rockefeller

The briny, fresh flavors of oysters are wonderfully complemented by DVX Brut sparkling wine‘s acidity and complexity. Oysters Rockefeller, topped with a creamy spinach and herb sauce, enhance the creaminess of the wine’s mid-palate. This is the perfect appetizer recipe for a Holiday celebration and will make a beautiful impression!

Ingredients

24 fresh, unopened oysters
4 tablespoons butter
2 shallots, minced
9 ounces of baby spinach
1 tablespoon white wine
12 ounces of heavy cream
3 tablespoons Pecorino cheese, grated
½ teaspoon black pepper
3 lemons for one tablespoon of juice and the rest sliced into wedges for serving
¼ cup panko breadcrumbs

Directions

Clean oysters.
Open the oysters, cutting under the oyster. Place on a baking sheet. Refrigerate until needed.
In a large skillet over medium heat, melt the butter. Add the shallots to the pan and cook until fragrant, about 3-4 minutes.
Add the spinach and sauté until wilted. Season with a pinch of salt and pepper.
Add the white wine to the pan.
Add the lemon juice, heavy cream, Pecorino cheese and black pepper to the spinach. Bring to a boil and reduce the heat. Continue cooking until the mixture resembles creamed spinach.
Refrigerate the spinach mixture until cool.
Once cool, top each oyster with one teaspoon of the spinach mixture.
Top each oyster with panko bread crumbs
Place the loaded oysters in the oven at 375°F for 15-20 minutes.
Serve the oysters on a plate laden with rock salt and lemon wedges.