Can you freeze oysters rockefeller

This is because it will help retain the flavor of the oysters, and it will also create less mess. Before you freeze oysters in their shell, it is best to give them a deep clean to remove any sand, and make the defrosting process less messy.

Once this is done, simply place the oysters into a ziplock freezer bag, label them with the date, and place them in the freezer until you want to use them. Well, the first thing that you need to do is give the oysters a clean.

This will remove all the sand and dirt off of the shell, and ensure that it is clean ready for freezing. This will also give you the opportunity to identify which oysters are alive, and which have already died. When you are cleaning your fresh oysters, you can test to see if the oysters are alive by tapping on their shell. If the shell tightens once you tap it, then the Oyster is alive. If there is no movement, or the shell is open, then the Oyster has already died, and you should toss these aside into the trash.

Then, if you plan on freezing your fresh oysters in their shells, simply place them into freezer bags and label them with the date, before placing them safely in the freezer.

As you probably already know, fresh oysters are already raw, so the process of freezing raw oysters is the same as the process of freezing fresh oysters. It is only safe to eat raw oysters because the oysters themselves are still alive up until the moment that you eat them.

This ensures that they do not turn or go off, and means that you are not at risk of any nasty bacteria. But, when you freeze raw oysters, unfortunately, the oysters will die.

So, even though they were perfectly safe to eat raw before you froze them, you cannot eat them raw once they have been frozen. Instead, you will only be able to use the oysters in cooked dishes, such as casseroles and soups. The dish was named after John D. Rockefeller, the richest American at the time and follows in the same richness of the sauce. The original recipe is still a secret today, however the main ingredient that most folks use today is still spinach, and some opinions differ on the other green ingredients but guess at them being parsley and watercress that are pureed and added to the mix.

Also, typically once baked a hollandaise sauce is dolloped on top of each oyster and then browned quickly under the broiler before service. The recipe below makes quite a large batch, so you may want to cut it in half, or you can freeze any left over portions for several weeks. Do you have a video tutorial on how to shuck oysters? Oh, what a classic New Orleans dish this is!

We honeymooned in New Orleans many years ago and Oysters Rockefeller was one of the things I enjoyed most on that lovely trip. It would be so nice to visit and enjoy it one more time. She absolutely loves oysters!! Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to degrees F degrees C. Melt butter in a saucepan over medium heat.

Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell.

Sprinkle with bread crumbs. All Rights Reserved. Rockin' Oysters Rockefeller. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Rockin' Oysters Rockefeller Ehoneycutt. Rockin' Oysters Rockefeller vicil. Rockin' Oysters Rockefeller lefeverjl. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.

Calories: Ingredients 36 large oysters 10 oz. Instructions Prepare a bed of crumpled aluminum foil or rock salt on a rimmed baking sheet for the oysters to nest in so they won't tip over as they roast. Remove oysters from their shells and reserve oysters and their liquid.

Place 36 oyster shells cup sides on prepared baking sheet. Place thawed spinach in a sieve and press out as much liquid as possible. In a bowl, mix together spinach, sour cream, garlic, Pernod, salt and pepper. Place about 1 tsp of spinach mixture in each shell.