📝 About This Recipe
This elevated take on the 1889 New Orleans classic brings the rich, herbaceous flavors of Oysters Rockefeller out of the oven and onto the grill. Each succulent oyster is nestled in a bed of creamed spinach and watercress, topped with crisp golden breadcrumbs that shatter to reveal a decadent, anise-scented center. The addition of subtle wood smoke from the grill transforms this legendary appetizer into a modern coastal masterpiece.
🥗 Ingredients
The Seafood
- 24 pieces Fresh Oysters (large, such as Blue Points or Gulf oysters, scrubbed and shucked on the half-shell)
The Rockefeller Filling
- 4 tablespoons Unsalted Butter (high quality)
- 2 Shallots (minced very fine)
- 3 cloves Garlic (grated or pressed)
- 5 ounces Fresh Baby Spinach (finely chopped)
- 1/2 cup Watercress (stems removed, finely chopped)
- 1/4 cup Heavy Cream
- 2 tablespoons Pernod or Herbsaint (anise-flavored liqueur)
- 1/3 cup Parmesan Cheese (freshly grated)
- 1 pinch Kosher Salt and Black Pepper (to taste)
The Topping
- 1/2 cup Panko Breadcrumbs
- 2 tablespoons Fresh Parsley (finely minced)
- 1 teaspoon Lemon Zest (from one organic lemon)
- 1 tablespoon Extra Virgin Olive Oil
👨🍳 Instructions
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1
Preheat your grill to medium-high heat (about 425°F). If using a charcoal grill, arrange the coals for direct heat cooking.
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2
In a large skillet over medium heat, melt the 4 tablespoons of butter. Add the minced shallots and cook for 3-4 minutes until translucent and soft.
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3
Stir in the garlic and cook for just 30 seconds until fragrant, being careful not to let it brown.
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4
Add the chopped spinach and watercress to the skillet. Sauté for 2-3 minutes until completely wilted and the moisture has mostly evaporated.
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5
Pour in the heavy cream and the Pernod. Simmer for 2 minutes until the mixture thickens slightly and coats the greens beautifully.
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6
Remove the skillet from the heat. Stir in the grated Parmesan cheese and season with a pinch of salt and black pepper. Let the mixture cool slightly while you prepare the topping.
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7
In a small bowl, toss together the panko breadcrumbs, minced parsley, lemon zest, and olive oil until the crumbs are evenly moistened.
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8
Shuck the oysters, ensuring you save as much of the natural 'liquor' (juice) in the shell as possible. Run your knife under the oyster meat to detach it from the shell.
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9
Place the shucked oysters on a baking sheet. Top each oyster with a generous tablespoon of the spinach mixture, spreading it to the edges of the shell.
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10
Sprinkle a spoonful of the panko topping over each oyster, pressing down lightly so it adheres to the filling.
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11
Carefully place the oysters directly onto the grill grates. Close the lid and grill for 5-7 minutes. The oysters are done when the liquid is bubbling and the breadcrumbs are a deep golden brown.
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12
Using tongs, carefully remove the oysters from the grill and transfer them to a serving platter, ideally lined with rock salt to keep them steady.
💡 Chef's Tips
Always use the freshest oysters possible; they should smell like the clean ocean air. If your oysters are tilting on the grill, use small crumpled rings of aluminum foil to create 'nests' for them to sit level. Don't skip the Pernod—it provides the signature licorice-like aroma that defines a true Rockefeller. To prevent the spinach from making the topping soggy, ensure you sauté the greens until most of the liquid has evaporated before adding the cream. For an extra smoky flavor, toss a handful of soaked hickory or applewood chips onto the coals just before placing the oysters on the grill.
🍽️ Serving Suggestions
Serve with chilled lemon wedges to cut through the richness of the butter and cream. Pair with a crisp, bone-dry Sancerre or a classic New Orleans Sazerac cocktail. A side of crusty, grilled sourdough bread is essential for mopping up any leftover sauce. Serve on a bed of rock salt or coarse sea salt for a stunning, professional presentation. Offer a dash of Tabasco or your favorite vinegar-based hot sauce for those who like a little kick.