We’re adding a twist to traditional oysters Rockefeller. Sweet peaches balance the tangy mignonette and hearty collard greens and crunchy, savory bread crumbs make oysters that will rock a fella. These make the perfect summer dish!

Quick Info

⏱️ 60 min • 🍽️ 10 servings • ⭐ 58%

Nutrition

85 cal • 5g protein • 7g carbs • 3g fat

Tags

[Healthy] • [Low-Carb] • [Appetizers] • [Dinner] • [Lunch] • [Sides] • [Pescatarian] • [Under 1 Hour]

Ingredients

• 24 oysters
• 4 tablespoons (½ stick) unsalted butter
• 2 cloves garlic, minced
• ¼ cup panko bread crumbs
• 1 jalapeño, seeded and minced
• 1 medium shallot, minced
• 1 small fennel bulb, finely chopped
• 1 tablespoon chopped fresh parsley
• 2 cups thinly sliced collard greens
• 3 tablespoons olive oil
• ¼ cup grated Parmesan cheese
• 4 slices cooked bacon, crumbled
• ¼ cup dry sherry
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• Rock salt, for serving
• 1 large peach, pitted and finely chopped
• 1 teaspoon honey
• ¾ cup champagne vinegar
• 1 medium shallot, minced
• 1 teaspoon finely chopped fresh chives
• ¼ teaspoon cracked black pepper

Instructions Preview

1. Preheat the oven to 450°F (230°C).
2. Shuck the oysters. Discard the empty shell…
3. Melt the butter in a medium skillet over m…

…and 7 more steps

---

Recipe by: Deborah VanTrece • From: Tasty