📝 About This Recipe
Created in 1889 at Antoine's in New Orleans, Oysters Rockefeller remains the gold standard of decadent seafood appetizers. This version features plump, briny oysters nestled in their shells, topped with a rich, velvety mixture of sautéed greens, aromatics, and a signature splash of anise-flavored liqueur. Baked until the buttery breadcrumb crust is golden and crisp, it is a sophisticated bite that perfectly balances oceanic freshness with steakhouse indulgence.
🥗 Ingredients
The Shellfish
- 24 pieces Fresh Oysters (scrubbed clean, such as Blue Point or Kumamoto)
- 2-3 cups Rock Salt (for lining the baking sheet to stabilize shells)
The Rockefeller Topping
- 4 tablespoons Unsalted Butter (high quality)
- 2 pieces Shallots (minced very fine)
- 2 cloves Garlic (grated or minced)
- 4 cups Fresh Baby Spinach (finely chopped)
- 2 tablespoons Pernod or Herbsaint (anise-flavored liqueur)
- 2 tablespoons Heavy Cream
- 1/2 teaspoon Kosher Salt (or to taste)
- 1 pinch Cayenne Pepper (for a subtle heat)
The Gratin Crust
- 1/2 cup Panko Breadcrumbs (for crunch)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from about half a lemon)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Prepare a large rimmed baking sheet by spreading a thick, even layer of rock salt across the bottom. This keeps the oysters from tipping over and spilling their precious liquor.
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2
In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the minced shallots and cook for 3-4 minutes until translucent and soft, but not browned.
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3
Add the minced garlic and chopped spinach to the skillet. Sauté for 2 minutes until the spinach is completely wilted and most of the moisture has evaporated.
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4
Carefully pour in the Pernod or Herbsaint. Let it bubble and reduce for 1 minute until the raw alcohol scent dissipates, leaving a fragrant anise aroma.
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5
Stir in the heavy cream and a pinch of cayenne. Let the mixture simmer for another minute until it thickens slightly and binds together. Remove from heat and season with salt and pepper to taste.
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6
In a small bowl, combine the panko breadcrumbs, grated Parmesan, chopped parsley, and lemon zest. Melt the remaining 2 tablespoons of butter and toss with the crumb mixture until it looks like wet sand.
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7
Shuck the oysters carefully using an oyster knife. Discard the top flat shell. Run the knife under the oyster meat to sever the adductor muscle, but leave the oyster in the bottom (deep) shell with its natural juices.
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8
Nestle the shucked oysters into the bed of rock salt on the baking sheet, ensuring they are level.
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9
Place a generous tablespoon of the spinach mixture onto each oyster, spreading it to cover the meat entirely.
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10
Top each oyster with a spoonful of the buttery breadcrumb and cheese mixture, pressing down gently so it adheres.
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11
Bake in the center of the oven for 10-12 minutes. The topping should be golden brown and bubbling, and the edges of the oysters should just begin to curl.
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12
Remove from the oven and let rest for 2 minutes. Serve immediately while hot, directly on the bed of salt.
💡 Chef's Tips
Always use the freshest oysters possible; they should smell like the clean ocean, never 'fishy.' If you don't have Pernod, a splash of dry white wine and a pinch of ground fennel seeds can mimic the flavor profile. Do not overcook the oysters; they only need enough time for the topping to crisp and the meat to warm through. Ensure the spinach is chopped very finely to create a smooth, elegant texture for the topping. If you don't have rock salt, dried beans or crumpled aluminum foil work just as well to stabilize the shells.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Champagne or a flinty Chablis to cut through the richness. Serve with fresh lemon wedges on the side for a bright, acidic finish. A dash of Tabasco or your favorite vinegar-based hot sauce adds a perfect Cajun kick. Accompany with thin slices of toasted baguette to soak up any leftover buttery spinach sauce. Serve as part of a classic seafood tower or as a standalone elegant starter for a dinner party.