new orleansoysterbakedpescatarianseafood starterspinachclassicparty

Oysters Rockefeller

Name: Oysters Rockefeller
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 12 oysters fresh oysters, on the half shell; 500 g coarse salt, for lining tray; 30 g unsalted butter; 30 g shallot, very finely chopped; 2 cloves garlic, finely chopped; 120 g fresh spinach, finely chopped; 15 ml Pernod; 60 ml double cream; 25 g finely grated Parmesan; 20 g fine breadcrumbs; 10 g flat-leaf parsley, finely chopped; 1 tsp lemon zest; 4 dashes hot sauce; 1/4 tsp black pepper; 10 g melted unsalted butter; 2 wedges lemon wedges

These Oysters Rockefeller are briny, tender, and crowned with a lush topping of spinach, cream, Parmesan, and breadcrumbs scented with Pernod. The grill gives the surface a golden crust while the oysters stay juicy underneath, making the dish feel both elegant and deeply savory.

25 min

2 servings

350 kcal

American

Ingredients

Oysters and shells

12 oystersfresh oysters, on the half shell
500 gcoarse salt, for lining tray

Rockefeller topping

30 gunsalted butter
30 gshallot, very finely chopped
2 clovesgarlic, finely chopped
120 gfresh spinach, finely chopped
15 mlPernod
60 mldouble cream
25 gfinely grated Parmesan
20 gfine breadcrumbs
10 gflat-leaf parsley, finely chopped
1 tsplemon zest
4 dasheshot sauce
1/4 tspblack pepper

To finish

10 gmelted unsalted butter
2 wedgeslemon wedges

Instructions

1
Heat the oven grill to high and place a sturdy baking tray inside to preheat. Finely chop the shallot, garlic, spinach, and parsley so the topping cooks quickly and evenly.
2
Melt the butter in a small frying pan over medium heat. Add the shallot and cook for 1-2 minutes until softened but not browned, then add the garlic and cook for 20-30 seconds until fragrant.
3
Add the chopped spinach and cook for 1-2 minutes, stirring, until just wilted and any excess moisture has mostly evaporated. Pour in the Pernod and let it bubble for about 20 seconds to cook off the raw alcohol.
4
Lower the heat and stir in the double cream, Parmesan, breadcrumbs, parsley, lemon zest, hot sauce, and black pepper. Cook for 30-60 seconds until the mixture becomes thick, moist, and spreadable, not runny. Remove from the heat.
5
Carefully loosen each oyster from its shell with a short knife, keeping as much oyster liquor in the shell as possible. Arrange the oysters on the preheated tray lined with a thick bed of coarse salt so they sit level and do not spill.
6
Spoon the spinach mixture evenly over the oysters, covering each one lightly rather than burying it. Drizzle over the melted butter for better browning.
7
Grill for 4-6 minutes until the topping is bubbling, lightly browned at the edges, and the oysters are just cooked through. The oysters should be plump and tender; avoid overcooking or they will turn firm and dry.
8
Serve immediately on the salt-lined tray or transfer to plates. Add lemon wedges on the side for squeezing at the table.

Nutrition per serving

350 kcal

Calories

16g

Protein

12g

Carbs

23g

Fat

Fiber

Notes

•Ask your fishmonger to shell the oysters if you are not confident opening them yourself; this keeps the recipe within 30 minutes.
•If using panko instead of fine breadcrumbs, crush it slightly so the topping binds neatly.
•Do not add extra salt to the topping at first; Parmesan, oyster liquor, and the oysters themselves are naturally salty.
•A chilled glass of Sauvignon Blanc or anise-accented aperitif pairs especially well with the rich topping.

Background

Oysters Rockefeller was created in New Orleans in 1899 at Antoine's Restaurant. The dish became famous for its rich green topping, said to be so luxurious it was named after John D. Rockefeller. Many versions exist, but oysters baked with a herbaceous, buttery topping remain the hallmark.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free