Oysters Rockefeller

Nutrition · per serving

Steps

1. 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.

   30 g shallot, very finely chopped2 cloves garlic, finely chopped120 g fresh spinach, finely chopped10 g flat-leaf parsley, finely chopped
2. 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.

   30 g unsalted butter30 g shallot, very finely chopped2 cloves garlic, finely chopped
3. 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.

   120 g fresh spinach, finely chopped15 ml Pernod
4. 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.

   60 ml double cream25 g finely grated Parmesan20 g fine breadcrumbs10 g flat-leaf parsley, finely chopped1 tsp lemon zest4 dashes hot sauce1/4 tsp black pepper
5. 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.

   12 oysters fresh oysters, on the half shell500 g coarse salt, for lining tray
6. 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.

   12 oysters fresh oysters, on the half shell10 g melted unsalted butter
7. 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.

   12 oysters fresh oysters, on the half shell
8. 8

   Serve immediately on the salt-lined tray or transfer to plates. Add lemon wedges on the side for squeezing at the table.

   2 wedges lemon wedges

Origin & History

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.