Rockefeller oysters with FAGE

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Delicious Rockefeller Oyster recipe with FAGE, a delicious combination that will surprise everyone. Greek style yoghurt gives an original and different touch. Try it!

Learn more about FAGE

Ingredients

12 portions

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Preparation

Preheat the grill. Place a strainer over a medium bowl, gently peel the oysters over the filter, using the filter to trap the meat and strain the liquid into the container. Reserve the deepest halves of each oyster shell (discarding the remaining shells) and clean with cold water. Dry the shells and arrange on waxed paper. Reserve.

Heat 2 tablespoons of oil in a medium skillet over medium heat. Add the echallot and garlic, cook for about a minute until smooth. Add the anchovy paste and the fennel, cook for 30 seconds. Add the spinach and ¼ cup of water or the reserved oyster liquor and cook until softened and the mixture thickens. Season with tabasco, salt and pepper. Remove from heat and let cool for 10 minutes.

Add Yoghurt Greek Style FAGE® Total 0% in a bowl, add the spinach mixture and stir until well blended.

Combine the panko, parsley, lemon zest and cheese in a small bowl, add 2 tablespoons of olive oil and mix.

Add to each of the clean shells 1 tablespoon of the spinach mixture. Add the oysters to each one, add another spoonful of the spinach mixture and finally the breadcrumbs. Put in the shells on the grill and let warm until lightly browned. Remove and decorate with the onion. Serve immediately.