Oysters Rockefeller
Briny oysters topped with a rich spinach and herb butter, broiled until bubbling
Ingredients
- 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
📝 Make Ahead
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.
Instructions
- Preheat broiler to high with rack 6 inches from heat
- Blanch spinach in boiling water for 30 seconds, shock in ice water, squeeze completely dry
- Finely chop blanched spinach
- In food processor, combine butter, spinach, parsley, chives, garlic, Pernod, salt, and cayenne
- Pulse until well combined but not completely smooth - some texture is desirable
- Spread rock salt on rimmed baking sheet and nestle oysters into salt to keep level
- Top each oyster with generous tablespoon of spinach butter
- Sprinkle breadcrumbs over each oyster
- Broil 3-4 minutes until topping is bubbling and breadcrumbs are golden
- Serve immediately on the salt bed
💡 Pro Tips
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.
📜 History
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.