Oysters Rockefeller

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Oyster Rockefeller is a famous dish usually associated with opulent wealth. (I mean, ROCKEFELLER is in the name, right?) However, now that oysters are pretty decently priced, there’s no reason you can’t enjoy them at home yourself!

For more great seafood holiday recipes, try my shrimp cocktail with homemade cocktail sauce, or a Shrimp Salad.

oysters Rockefeller on a silver platter

Oysters Rockefeller

Oysters Rockefeller is one of those dishes that people frequently associate with opulent, extravagant wealth, thanks to its name after the Rockefeller family. However, this New Orleans classic dish is nothing more than some beautiful fresh oysters topped with crunchy, richly flavored breadcrumbs and some garlicky spinach.

The real trick with this recipe is to avoid overcooking the oysters. While this recipe should definitely have warmed through, bubbling oysters, they shouldn’t be overcooked so much so that they taste chewy.       

oysters Rockefeller ingredients

Oysters Rockefeller Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Large oysters on the half shell

• Coarse rock or kosher salt

Spinach Topping

• Salted butter

• Shallot

• Garlic cloves

• Spinach leaves

• Pernod

Bread Crumb Topping

• Salted butter

• Garlic cloves

• Bread crumbs

• Fresh parsley

• Parmesan

• Salt & pepper

• Lemon wedges

oysters with topping on a baking sheet set in salt

How To Make Oysters Rockefeller

• Cover a baking sheet large enough to hold all the oysters with salt

• Prepare your oysters; rinse them and carefully open them using a shucking knife

• Place the open oysters onto the sheet pan, nestling them amongst the salt

• Melt the butter in a large sauté pan

• Add the shallots and sauté over medium heat for 3 minutes

• Add in the garlic and sauté until fragrant

• Add in the spinach and sauté until it is wilted

• Add in the Pernod and sauté for another minute, seasoning as you go

• Place the finished mixture in a bowl and refrigerate to cool it down

• Melt more butter in the pan and sauté garlic in it until fragrant

• Add the breadcrumbs and stir to mix them in

• Add in the parsley and let it wilt, and then remove from the heat and stir in the Parmesan, and season to taste

• Preheat your oven to 400 Fahrenheit, and then top each of your cold oysters with one tablespoon of the spinach mixture

• Top that with the breadcrumb mixture and bake at 10 minutes, or until the topping is golden brown and the oysters are plumped       

oysters Rockefeller baked on a cookie sheet

Where & When To Get Oysters For This Recipe?

Unless you happen to live on the seaside near some oyster fishing locations, you might struggle to find some good-quality oysters for this recipe.

To get oysters, you can either find a good quality fishmonger or order them online. Just make sure that you don’t buy those packs of frozen oysters from the supermarket. They will not only be super low quality, but they will also not have those necessary half-shells, which are vital for both cooking the oysters and for serving them.

After all, it wouldn’t be oysters Rockefeller without some beautiful presentation!

oysters Rockefeller on a silver platter with lemons

How To Get That Really Bright Green Color

Oysters Rockefeller is well known for its really bright and distinctive green coloration along the top.

Interestingly, despite the fact that most recipes, including this one, achieve the color using spinach, the original recipe made by Alciatore at his New Orleans restaurant apparently absolutely did not use spinach!

While the original supposedly used a mixture of strained celery or chives, along with pureed parsley, spinach is probably the easiest way for the home cook to get that beautiful green color.

To help encourage good green color, make sure that you don’t overcook the spinach when mixing it into the hot butter mixture. If you let it get too cooked, it will wilt and lose most of the vibrancy that makes the dish so beautiful and appetizing.  

Looking for more delicious Seafood recipes? Try these out:

New England Clam Chowder

Bacon Wrapped Scallops

Enjoy!

Love,

Karlynn

PIN THIS RECIPE to your SEAFOOD RECIPES Board and Remember to FOLLOW ME ON PINTEREST!

Oysters Rockefeller are so rich and decadent that they were named after the wealthiest man in the country at the time! A special occasion appetizer that is worth sourcing oysters for!

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Oystesr Rockefeller

Oysters Rockefeller are so rich and decadent that they were named after the wealthiest man in the country at the time! A special occasion appetizer that is worth sourcing oysters for!
5 from 5 votes
Prep Time
25 minutes
Cook Time
19 minutes
Course
Appetizer
Cuisine
American
Servings
18 oysters
Calories
57
Author
Karlynn Johnston

Ingredients
 

  • 18 large oysters on the half shell
  • 1-2 cups coarse rock or kosher salt

Spinach Topping

  • 1/4 cup salted butter
  • 1 shallot minced
  • 1 garlic clove minced
  • 2 cups spinach leaves stems cut off then chopped
  • 1 tablespoon Pernod liquer or white wine

Bread Crumb Topping

  • 2 tablespoons salted butter
  • 1 garlic clove minced
  • 1/2 cup bread crumbs
  • 1/4 cup fresh parsley minced
  • 1/4 cup Parmesan
  • salt and pepper to taste
  • lemon wedges for serving

Instructions
 

  • Get out a baking sheet large enough to hold the 18 oysters on. Sprinkle enough of the rock or kosher salt to cover the sheet.
  • Prepare the oysters. Rinse them off, then if they aren’t opened already, carefully open the oysters. (See the link in the post above on how to open oysters.)
  • Place the open oysters on a sheet pan, nestling them into the salt to hold them upright and then refrigerate until needed.
  • Melt the butter in a large saute pan.
  • Add the shallots to the melted butter and saute over medium heat for 3 minutes, ensuring they don’t burn.
  • Add in the garlic and saute until fragrant.
  • Add the spinach and saute until the spinach is wilted.
  • Add in the Pernod or the white wine and saute another minute. Season with salt, pepper and red pepper flakes. Remove from the heat and place the finished mixture into a bowl and into the refrigerator to cool quickly.
  • Melt the butter in the pan. Add the garlic and saute until fragrant.
  • Add in the breadcrumbs and stir to mix in with the butter and garlic.
  • Add in the parsley and let wilt slightly.
  • Remove from the heat and stir in the Parmesan, then salt and pepper to taste.
  • Preheat your oven to 400°F.
  • Remove the oysters from the fridge.
  • Place one tablespoon of the spinach mixture on top of each oyster.
  • Top each finished oyster with the panko bread crumbs mixture, dividing between them evenly.
  • Bake for 10-15 minutes until the topping is golden brown and the oysters are plumped and cooked.
  • Serve the oysters with lemon slices.

Nutrition Information

Calories: 57kcal, Carbohydrates: 3g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 12mg, Sodium: 82mg, Potassium: 40mg, Fiber: 1g, Sugar: 1g, Vitamin A: 512IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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