Oysters Rockefeller
Briny oysters topped with a rich spinach and herb butter, broiled until bubbling
- 24oysters on the half shell(freshly shucked)
- 4 cupsrock salt(for baking sheet)
- 8 ozfresh spinach(stems removed)
- 0.5 cupunsalted butter(softened)
- 0.25 cupfresh parsley(chopped)
- 2 tbspfresh chives(minced)
- 1 tbspPernod or Herbsaint(anise liqueur)
- 0.5 cuppanko breadcrumbs
- 2 clovesgarlic(minced)
- 0.5 tspkosher salt
- 0.25 tspcayenne pepper
Spinach butter can be made 2 days ahead and refrigerated. Shuck oysters no more than 2 hours before serving. Assemble and broil just before serving.
- 1Preheat broiler to high with rack 6 inches from heat
- 2Blanch spinach in boiling water for 30 seconds, shock in ice water, squeeze completely dry
- 3Finely chop blanched spinach
- 4In food processor, combine butter, spinach, parsley, chives, garlic, Pernod, salt, and cayenne
- 5Pulse until well combined but not completely smooth - some texture is desirable
- 6Spread rock salt on rimmed baking sheet and nestle oysters into salt to keep level
- 7Top each oyster with generous tablespoon of spinach butter
- 8Sprinkle breadcrumbs over each oyster
- 9Broil 3-4 minutes until topping is bubbling and breadcrumbs are golden
- 10Serve immediately on the salt bed
Use a sturdy oyster knife and thick glove when shucking. The rock salt keeps oysters level and retains heat. Don't overcook - oysters should be just heated through, plump and tender, not rubbery. Herbsaint is the traditional New Orleans substitute for Pernod.
Created at Antoine's Restaurant in New Orleans in 1889, Oysters Rockefeller were named for John D. Rockefeller due to their incredible richness. The original recipe remains a closely guarded secret—Antoine's has stated it may not actually contain spinach, though spinach-based versions have become the widely accepted interpretation. This recipe follows that popular tradition while honoring the dish's luxurious New Orleans origins.