Low Carb Oysters Rockefeller. This is the way I have made Oysters Rockefeller forever. It is not traditional in some ways but it sure is good. It may look right to you, but a few of the ingredients are not necessarily traditional in any…traditional way. I use a lot of herbs & spices and have tons of small liquor bottles that are tucked away upstairs. For many years I collected mini bottles from all over the country and at some point I was going to sell the collection when I ended up in Oregon which has some strange old laws, one of which is; you can’t sell any bottle of liquor, no matter the size. Something to do with trafficking illegal liquor and probably protecting liquor store operators. Yes, sadly, the only way to get liquor here is through a “state run” store which mean no “free enterprise” here either. But I digress. I probably do have Pernod in a mini bottle but I have never used it and I sure didn’t want to fish it out of the attic just for this recipe and anyway, I also don’t drink the stuff. If you blow up the picture you can see little flecks around the spinach and it’s ground anise seeds which are as close to licorice as I want to get. I know the French love & make Pernod, and I do love & make lots of French food but hey, I’m not French and I just don’t like the stuff. Of course that yellow blob on top of each oyster is Hollandaise Sauce and you will need a recipe of it.
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- 1 Hollandaise Recipe
- 12 Large Oysters (I Gently Poached Mine In Water & Then Drained On A Paper Towel)
- 12 Oz Finely Chopped & Squeezed Spinach (Frozen Works Quite Well)
- ½ C Heavy Cream
- 4 Oz Grated Raclette Or Gruyere Cheese (Yes, Swiss Works But It Is Not As Tasty)
- ½ C Very Finely Chopped Onion
- 1 T Butter
- 1 t Chicken Base
- 1 t Ground Anise Seed (Optional)
- 2 T Parmesan Cheese (Optional)
- Salt & Pepper To Taste
- Poach oysters in gently simmering water for about 30 seconds, turn and repeat. Drain
- Melt butter in sauce pan, add onions, and sauté until translucent.
- Add spinach, chicken base & heavy cream and reduce a little. Take off heat, add cheese, & mix thoroughly.
- If making whole recipe put spinach into an 8x8 baking dish, sprinkle with anise, nestle in the oysters, top with hollandaise and put under broiler until hollandaise just begins to brown slightly.
- If using Parmesan, sprinkle over hollandaise which will help keep it from browning.
- 4 Servings
- 403 Calories, 24.7g Protein, 27.1g Fat, 8.8g Carbs, 1.4g Fiber, 7.4g Net Carbs
- 6 Servings
- 269 Calories, 16.5g Protein, 18.1g Fat, 5.9g Carbs, .9g Fiber, 5.0g Net Carbs
- As you can see, little miss piggy ate three oysters but two would have been plenty enough.
- Surprisingly 2g carbs come from each oyster.
- You can sprinkle a little Parmesan cheese over the top but I rather like all my flavor coming from everything else in the recipe.
- Notice I did not broil my oysters when topped with the hollandaise. I simply do not like cooked hollandaise and it's your choice.