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hot_biteMediumAmerican

Oysters Rockefeller

Baked oysters with spinach, herbs, and buttery breadcrumb topping

⏱️ Prep: 25min🍳 Cook: 12min⏰ Total: 37min👥 Serves: 2🌡️ hot
⚠️ Contains: 🦐 Shellfish, 🥛 Dairy, 🌾 Gluten

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

💡 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

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.

🍸 Pairs Well With

Also pairs well with:

champagnewhite-wineproseccomartini