MTSU Tailgating Treat – Oysters Rockefeller

wild-caught fresh seafood murfressboro

College football is back and in full swing! While our team won’t win every game, there’s no reason why we can’t win every time we tailgate, gather with friends to watch football on TV, or just hang out!

Over the next few days and weeks, we will be sharing a few new tailgating recipes for you to try.

Here at Bubba Gandy Murfreesboro, we know that every top-notch gameday tailgate starts with great ingredients and that means the freshest wild-caught seafood in Murfreesboro.  There’s nothing wrong with wings, burgers, and hot dogs, but you know you can do better.  This season you’re taking your tailgate to the next level.

With that in mind, we’ve drawn up a quick playbook of six outstanding seafood recipes that will be a huge hit at your next tailgate, watch party, or gathering.

Here we go, it’s time to kick off this series of recipes that make my mouth water just typing, Oysters Rockefeller!  My grandmother made this a couple times each season when I was growing up. She taught me this simple recipe and now here it is for you to try as well.

PREPARATION

Start by ordering a dozen (or more) fresh oysters from Bubba Gandy’s Murfreesboro.

When you get them home, shuck the oysters, making sure to separate the oysters from the shell.

Now it’s time to put just a pinch of shallots on top of each oyster and then totally cover the oysters with spinach plus a small piece of bacon.

Time to get cheesy! You will want to cover your oysters with cheese and breadcrumbs, and then lightly brush the butter sauce on top.

By now your oven should be 425 degrees and ready to bake your culinary creation for 5-7 minutes, or until the breadcrumbs are golden brown and the cheese looks like you could drink it. 

Once you get your fresh wild-caught oysters out of the oven, just add a little lemon zest and a squeeze of lemon juice and you’re ready to eat.

INGREDIENTS

  • 1 dozen Fresh Caught Oysters, shucked and on the half-shell from Bubba Gandys Murfreesboro
  • 2 cups Fresh spinach, julienned
  • 1 cup bacon, chopped
  • 1 cup breadcrumbs, buttered and seasoned
  • ¼ cup Shallots, finely chopped
  • ½ cup Parmesan cheese, freshly grated
  • 1 cup Butter sauce
  • 2 dashes Hot Sauce
  • 1 Lemon
  • To taste Kosher salt
  • To taste Fresh ground pepper

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