Quick Grilled Oysters Rockefeller with bacon blue cheese compound butter makes it easy to serve delicious flavorful grilled oysters whenever the need arises!
Course Appetizer
Cuisine American
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 24servings
Calories 98kcal
Author Tristin Rieken
Ingredients
2dozenoystersscrubbed clean
1cupbacon blue cheese butter
lemon wedgesfor serving
hot sauceoptional
Bacon Blue Cheese Butter
1cupunsalted butter
4ouncesbaconabout 3 slices
¼cupblue cheesecrumbled
3clovesgarlicminced
1mediumscallionchopped
1poundsfresh spinach or substitute a 10 ounce box of frozen spinach, thawed, drained, and pressed to remove all the liquid
⅛teaspoonred pepper flakes
1teaspoonslemon juice
1dashes hot sauce or to taste
Instructions
Bacon blue cheese butter
Cook bacon slices in a large cast iron skillet over medium high heat until crispy. Remove and set aside.
Reduce heat to medium and pour out all but 2 tablespoons of bacon drippings. Add garlic and scallion to skillet. When the garlic is fragrant, after about 30 seconds add red pepper flakes and fresh spinach in handfuls.Cook until all the spinach is sauteed, substantially decreased in size and coated with garlic bacon grease. Remove from heat and transfer to a large bowl. Discarding any additional liquid.
Chop bacon slices and add to spinach in bowl with lemon juice and hot sauce. Cover and chill until cool, at least 30 minutes.
Whip cooled bacon spinach mixture with room temperature butter until combined. Then gently stir in blue cheese. .
Spoon onto a sheet of of plastic wrap or waxed paper then roll into a compact log. Twist the ends to seal and place in the fridge to firm up before using.
Grilled Oysters Rockefeller
Heat a gas or charcoal grill to medium-high (400°F to 475°F).
Make Bacon Blue Cheese Compound Butter from butter, spinach, garlic, bacon, blue cheese , hot sauce and other seasonings up to 7 days ahead and kept in an airtight container in the refrigerator or up to 3 months frozen.
Grill the oysters with their rounded sides down, covered, until they open, about 5 minutes. With tongs, carefully remove the oysters then remove the top shell and discard.
Carefully run the edge of a small spoon underneath the oyster meat to release it from the shell. Drop about a tablespoon of the compound butter in each oyster and carefully return to the grill. Cook until the butter is completely melted and slightly bubbling, about 4 minutes.
Transfer the oysters to a wide, shallow platte and serve immediately with lemon wedges and additional hot sauce.