Oyster Rockefeller is more appealing to some people because it is baked and not raw. This is a great recipe from freshfromflorida.com.
Thirty six Oysters, shucked, on the half shell
Two cups spinach cooked and drained
1/2 cup crispy bacon all crumbled up
One cup mozzarella cheese
1/2 cup grated Parmesan cheese
One bell pepper diced small
Two tablespoons of finely chopped parsley
1/4 tablespoon hot pepper sauce
Juice of one lemon
1/2 cup Panko bread crumbs
Four lemons quartered for garnish
Sea salt and fresh ground pepper to taste.
Pre heat oven on high broil. In a medium sized mixing bowl, combine spinach, bacon, mozzarella, Parmesan cheese, bell pepper, parsley, hot sauce and lemon juice. Stir the ingredients together.
Taste the spinach mixture and adjust seasoning with salt and pepper to taste. Place one tablespoon or so of the spinach mixture on top of each half shell oyster. Place all the stuffed oysters on a cookie sheet. Place the cookie sheet in the middle rack of the oven. Carefully watch the oysters under the broiler and let them cook for several minutes until the oyster edges curl and the top of the stuffing is golden brown and bubbly.
Serve the oysters over a bed of salt and lemons on top of ice.
The Avenue pride itself in serving fresh seafood that is not farmed. The catering team can prepare sea food cuisine from a variety of ethnic cultures.