Laura's baked oysters a la Rockefeller

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 to 6
Author Connie Veneracion


  • 2 kilograms fresh oysters rinsed, scrubbed and rinsed again
  • 2 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 1 pinch finely chopped garlic
  • 3 to 4 tablespoons plain yogurt
  • 1 small handful roughly chopped spinach leaves
  • 50 grams sharp tasting cheese (we used mature Cheddar)
  • panko or regular breadcrumbs


  • Boil about eight cups of water.
  • Place the oysters in a shallow pan. Pour the boiling water over them. Leave for two minutes. Strain.
  • Pry the shells open. Discard the empty halves.
  • Preheat the oven to 400F.
  • Melt the butter in a pan. Saute the onion and garlic. Pour in the yogurt. Add the spinach. Cook just until bubbly.
  • Grate the cheese.
  • Spoon a little of the yogurt-spinach sauce over each oyster. Sprinkle with cheese and bread crumbs. Bake for about two minutes or just until the cheese melts. DO NOT bake for too long or the oysters will shrivel and dry out.
  • Serve the oysters preferably with a good white wine.