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Saucy Mama Parmesan Garlic Marinade

Kim's Parmesan Garlic Oysters Rockefeller with Fried Capers

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We're excited to share this super delicious recipe from our food blogger friend, Kim Banick (The Prize of Cooking), who is the 2017 World Seafood Champion! This was Kim's opening round recipe at the World Food Championships. Each competitor in the seafood category had to prepare their own version of Oysters Rockefeller, and we were lucky enough to get to try these little guys! They are SO good. The crunchy parmesan-caper topping is a great start before you get to the garlicky oyster below. There were a few people amongst our group whom are not oyster fans...and even they liked them! We think that's the sign of a truly great recipe. 

From Kim Banick:

"This was my required seafood dish for the first turn in at the World Food Championships that scored 96.375.

The fresh shucked Salt oysters are placed in the preheated oyster tray that has Saucy Mama Parmesan Garlic marinade and melted butter in each shell. Then they are covered with a Mornay Sauce that is filled with fresh spinach, parsley, green onions, more Parmesan cheese and topped with fresh garlic breadcrumbs made with lots of Challenge Butter."

Parmesan Garlic Oysters Rockefeller with Fried Capers

Makes 12 oysters


12 medium sized fresh oysters, shucked (wash and save bottom shell if using in the tray)
4 tablespoons Saucy Mama Parmesan Garlic Marinade
12 tablespoons unsalted butter, divided
½ ounce creamy Havarti cheese, shredded
12 tablespoons finely grated Parmesan cheese, divided
2 tablespoons flour
1 cup whole milk
1 ¼ teaspoons kosher salt, divided
2 cup fresh spinach leaved, packed
3/4 cup fresh parsley leaves, packed, divided
2 green onions, coarsely chopped
8 garlic cloves, finely minced, divided
1 tablespoon shallots, finely minced
1 cup fresh bread crumbs
¼ cup small capers, drained and dried off on a paper towel
¼ cup avocado oil, or another other high heat oil
Optional condiments; sliced lemons and hot sauce


Heat oven to 400 degrees. Place oyster bed tray in the oven to preheat.

Prepare the Mornay sauce:

In a food processor, add the spinach, ½ cup parsley leaves and the coarsely chopped green onions. Pulse until finely chopped. Set aside.

In a small saucepan, sauté the shallots and 2 minced garlic cloves in 2 tablespoons of unsalted butter for several minutes or until tender. Add in the milk and 1 teaspoon of kosher salt, and heat until warmed through. Turn off heat and set aside.

In another small saucepan, melt 2 tablespoons of unsalted butter. Add in 2 tablespoons of flour and cook the roux mixture for a couple of minutes to cook out any flour taste. Slowly whisk in the milk mixture into the roux. Continue to whisk until smooth and thickened. Add in the shredded Havarti and ½ ounce of finely grated Parmesan cheese. Whisk until smooth then blend in the spinach/parsley mixture. Set the Mornay sauce aside until ready to assemble the oysters for baking.

Prepare the breadcrumb topping:

In a skillet, melt 6 tablespoons of unsalted butter. Add in 6 minced garlic cloves and sauté for a minute, then add in the breadcrumbs, ¼ teaspoon salt and 2 tablespoons of the remaining fresh parsley that is finely minced. Continue to cook the breadcrumb mixture until slightly browned. Remove from the heat and set aside until ready to assemble the oysters for baking.

Prepare the Saucy Mama Parmesan Garlic Marinade:

In a small microwavable bowl, melt 2 tablespoons of unsalted butter, then stir in the 4 tablespoons of Saucy Mama Parmesan Garlic Marinade. Set aside.

Prepare the fried capers:

In a small skillet, heat the avocado oil and carefully fry the capers for 30 seconds to 1 minute. The capers with open up and stop sizzling when they are fried and ready to remove. Drain on a paper towel and set aside.

Assembling the Oyster Rockefeller:

If using the bottom oyster shell, place into the preheated oyster bed tray. Place ½ tablespoon of the Parmesan Garlic marinade in the bottom of the shell or tray. Place the shucked oyster over the top of the marinade. Spoon some of the Mornay sauce over the oyster, enough to cover the entire oyster. Sprinkle each oyster with shredded Parmesan cheese. Top each with a good amount of the breadcrumb topping.

Bake for 8-10 minutes or until the edges around the oysters are bubbling and the breadcrumb topping is deep golden brown. Remove from the oven, top with the fried capers. Serve immediately!!

Optional condiments are sliced lemon and hot sauce.

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