2 ratings

Champagne Oysters Rockefeller


"I have taken more out of alcohol than alcohol has taken out of me."

 Winston Churchill

Calories Per Serving


  • 1/4 Cup champagne
  • 2 Cups spinach, finely chopped
  • 2 green onions, finely chopped
  • 1/2 Cup coarse breadcrumbs, divided
  • 1 Tablespoon fresh parsley, finely chopped
  • 3 Tablespoons butter
  • Salt and pepper, to taste
  • 24 fresh oysters on half shell
  • 1/4 Cup fresh grated Parmesan cheese
  • 10 Cups kosher salt
  • Lemon wedges and/or parsley for garnish


Preheat barbecue grill to medium.

In a bowl combine champagne, spinach, onions, 1/4 cup of the breadcrumbs, and parsley.

In a skillet, melt butter over medium heat. Add champagne-breadcrumb mixture. Cook 1-2 minutes, sitrring until spinach is wilted. Spinkle with salt and pepper to taste. Remove from heat.

Place oysters in the shell on a baking sheet. Put 1 tablespoon of champagne-breadcrumb mixture on each oyster. Spinkle remaining breadcrumbs and Parmesan cheese on top of oysters.

Place baking sheet on the barbecue grill. Grill for about 5 minutes, with the lid closed, or until cheese is bubbling and is starting to brown.

Cover the bottom of a shallow serving platter with a layer of kosher salt.

Remove oysters from baking sheet. Place oysters on the salted shallow serving platter. Garnish with lemon wedges and/or parsley.