Laurel Glen Sparkling Brut Rosé paired with these easy Oysters Rockefeller turns any gathering into a party. The recipe scales beautifully—simply double or triple it based on how many oysters you have. Medium to small oysters work especially well for bite-size, crowd-pleasing party food. Cheers to sparkling sips, delicious bites, and holiday magic!
INGREDIENTS:
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4 tablespoons unsalted butter, melted
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1/2 cup Panko breadcrumbs
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3 garlic cloves, minced
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1 large shallot, chopped
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1 -10 oz pkg of frozen chopped spinach, thawed
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1/4 cup Laurel Glen Sparkling Brut, or Rosella Rosé
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Salt and pepper, to taste
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Dash red chili flakes
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Olive oil
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1/4 cup grated Parmesan
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2 tablespoons chopped parsley
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1 dozen oysters, on the half shell
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Lemon wedges
DIRECTIONS:
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Place the breadcrumbs in a mixing bowl and add half the butter, set aside.
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In a skillet with the remaining butter, add shallots and garlic, cook until softened but not browned. Stir in the thawed spinach and cook a minute or two to combine. Deglaze the pan with wine. Season with salt and pepper, add red chili flakes if using. Remove from heat.
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Drizzle the breadcrumbs with olive oil (enough to hold together, 1-2 tablespoons), Parmesan and chopped parsley, season with salt and pepper.
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Spoon 1 heaping spoonful of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Using your hand press the mixture down to hold its shape.
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Carefully arrange the oysters on a wire rack on a baking sheet so that stay upright.
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Bake in a preheated 450-degree F oven for 10-12 minutes until golden. Serve with lemon wedges and a glass of Laurel Glen Sparkling Brut Rosé. Cheers!