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American

Oysters Rockefeller

Baked oysters with spinach, herbs, and buttery breadcrumb topping

hot_biteMediumAmerican
Prep25 minCook12 minTotal37 minServes2Temphot
⚠ Contains: 🦐 Shellfish, 🥛 Dairy, 🌾 Gluten
Recipe
Ingredients
  • 12oysters(shucked, on half shell)
  • 4 tbspbutter
  • 2 cupsfresh spinach(chopped)
  • 2green onions(chopped)
  • 2 tbspfresh parsley(chopped)
  • 1 clovegarlic(minced)
  • 2 tbspPernod or anise liqueur
  • 0.25 cuppanko breadcrumbs
  • 2 tbspparmesan cheese(grated)
  • rock salt(for baking)
  • lemon wedges(for serving)
Make Ahead

Make topping ahead. Shuck oysters and top just before baking.

Instructions
  1. 1Preheat oven to 450°F
  2. 2Spread rock salt on baking sheet to stabilize oysters
  3. 3Sauté spinach, green onions, parsley, and garlic in butter until wilted
  4. 4Add Pernod and cook 1 minute
  5. 5Remove from heat and stir in breadcrumbs and parmesan
  6. 6Season with salt and pepper
  7. 7Arrange oysters on salt bed
  8. 8Spoon spinach mixture over each oyster
  9. 9Bake 10-12 minutes until topping is golden and oysters are just cooked
  10. 10Serve immediately with lemon wedges
Notes
Pro Tips

Fresh oysters are essential - buy from a reputable fishmonger. The rock salt bed keeps oysters level so juices don't spill. Pernod adds authentic anise flavor but can be omitted. Don't overbake or oysters will become rubbery. The oysters should still be plump and juicy.

History & Origin

Oysters Rockefeller was created in 1899 at Antoine's restaurant in New Orleans by Jules Alciatore. Named for John D. Rockefeller, the richest American at the time, because of the sauce's incredible richness. The original recipe remains secret, though countless versions have emerged.

Cocktail Pairings
Pairs Well With
champagnewhite-wineproseccomartini
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American◆Medium