📝 About This Recipe
Born in the legendary kitchens of Antoine's in New Orleans, Oysters Rockefeller is the ultimate indulgence, named for its extreme richness akin to the wealth of John D. Rockefeller. This recipe features plump, briny oysters nestled in their shells, topped with a vibrant, buttery emerald purée of spinach, herbs, and aromatics, finished with a golden breadcrumb crust. It is a timeless appetizer that brings a touch of old-world glamour and a burst of savory complexity to any dinner party.
🥗 Ingredients
The Bivalves
- 24 pieces Fresh Oysters (in the shell, such as Blue Point or Kumamoto)
- 4 cups Rock Salt (for bedding the shells in the pan)
The Rockefeller Topping
- 6 tablespoons Unsalted Butter (high quality, divided)
- 2 cups Fresh Baby Spinach (packed and finely chopped)
- 2 Shallots (minced very fine)
- 2 cloves Garlic (grated or minced)
- 1 stalk Celery (minced very fine)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Pernod or Herbsaint (anise-flavored liqueur)
- 2 tablespoons Heavy Cream
- 1/2 teaspoon Hot Sauce (like Tabasco)
The Crust & Garnish
- 1/2 cup Panko Breadcrumbs (for a light, airy crunch)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1 Lemon (cut into wedges for serving)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Fill a large baking sheet or two pie tins with a thick layer of rock salt; this stabilizes the oysters and retains heat.
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2
Carefully shuck the oysters, preserving as much of the natural 'liquor' (the juice) as possible. Discard the flat top shells and loosen the oyster meat from the bottom curved shell with a knife.
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3
Arrange the shucked oysters on the bed of rock salt, ensuring they are level so the juices don't spill out.
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4
In a medium skillet over medium heat, melt 4 tablespoons of butter. Add the minced shallots and celery, sautéing for 3-4 minutes until translucent and soft.
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5
Stir in the garlic and cook for 30 seconds until fragrant, then add the chopped spinach. Cook until the spinach has wilted and most of its moisture has evaporated.
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6
Add the Pernod or Herbsaint to the skillet. Allow it to bubble and reduce by half, which concentrates the signature anise flavor.
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7
Stir in the heavy cream, parsley, and hot sauce. Season with a pinch of salt and pepper. Remove from heat and let the mixture cool slightly.
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8
In a small bowl, melt the remaining 2 tablespoons of butter and toss with the Panko breadcrumbs and grated Parmigiano-Reggiano until evenly coated.
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9
Spoon about one tablespoon of the spinach mixture onto each oyster, covering the meat entirely.
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10
Top each oyster with a generous sprinkle of the buttery breadcrumb and cheese mixture.
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11
Place the baking sheet in the oven and bake for 10-12 minutes, or until the topping is golden brown and the oysters are plumped and slightly curled at the edges.
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12
For an extra-golden crust, turn the broiler on for the last 60 seconds, watching carefully to prevent burning.
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13
Remove from the oven and garnish with fresh chives. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
Use a kitchen towel to grip the oyster while shucking to prevent injury. If you don't have Pernod, a splash of dry white wine with a pinch of fennel seeds works as a substitute. Do not overcook the oysters; they should be just heated through to maintain their delicate texture. Ensure the spinach is squeezed dry if using frozen, but fresh is highly recommended for the best flavor. For a more authentic 'Antoine's' green color, you can pulse the spinach mixture in a food processor before topping.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Champagne or a flinty Chablis. Serve as a decadent first course before a prime rib or steak dinner. Offer extra Tabasco sauce on the side for those who enjoy a spicy kick. Accompany with thin slices of toasted baguette to soak up any remaining butter and oyster liquor.