Fresh Local Exceptional

Coventry Location 821 Tiogue Ave, Coventry, RI 02816
401-826-0050 or 401-826-0051
Mon-Sat, 8am-7pm • Sun 8am-6pm

Warren Location 137 Child St, Warren, RI 02885
401-289-2852
Mon-Sat, 8am-8pm • Sun 8am-7pm

Tiverton Location 492 Main Rd, Tiverton, RI 02878
401-816-0862
Mon-Sat, 8am-8pm • Sun 8am-7pm

Recipes from Tom's Market

Oysters Rockefeller

  • 1 dozen oysters, scrubbed, cleaned and opened
  • 2 10oz pkg. fresh spinach
  • 1 clove garlic, finely minced
  • 5 tbs butter
  • 1 tbs flour
  • 1/2 cup heavy cream
  • hot sauce to taste
  • 1 tbs sweet vermouth
  • salt and pepper to taste
  • less than 1/4 cup shredded Parmesan cheese

Instructions

Preheat the oven to 450 degrees. Wash spinach and sauté in a saucepan with 1 tbs butter until spinach is wilted. Remove, drain and chop fine. Heat the remaining 4 tbs of butter in a skillet and sauté the garlic. Add the flour and blend with a wire whisk. Add vermouth and heavy cream. Blend until thickened. Add the spinach to the mixture and mix well. Season to taste with a dash of hot sauce and salt and pepper. Spoon an equal portion of the mixture on top of the oysters. Sprinkle with Parmesan cheese and bake for about 15-20 minutes, or until piping hot. Serve with fresh lemon wedges.


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