📝 About This Recipe
Originally created in 1889 at Antoine's in New Orleans, Oysters Rockefeller remains the gold standard of decadent seafood appetizers. Named for the richest man of the era due to its incredibly intense, green-hued butter sauce, this dish features plump oysters nestled in their shells under a blanket of herbaceous spinach, aromatic fennel, and crispy breadcrumbs. It is a masterclass in texture, balancing the silky brine of the sea with a crunchy, golden-brown crust.
🥗 Ingredients
The Shellfish
- 24 pieces Fresh Oysters (scrubbed clean and shucked, keep bottom deep shell)
- 4 cups Rock Salt (for the baking bed)
The Rockefeller Topping
- 1/2 cup Unsalted Butter (high quality, softened)
- 2 cups Fresh Spinach (finely chopped and squeezed dry)
- 2 tablespoons Shallots (minced very fine)
- 2 cloves Garlic (grated or minced)
- 1/4 cup Celery (finely minced)
- 1 tablespoon Pernod or Anisette (licorice-flavored liqueur for authenticity)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/8 teaspoon Cayenne Pepper (just a pinch for heat)
- 1/2 teaspoon Kosher Salt (to taste)
The Gratin Crust
- 1/2 cup Panko Breadcrumbs (gives a superior crunch)
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Extra Virgin Olive Oil (to moisten crumbs)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Prepare a large rimmed baking sheet or oven-proof casserole dish by spreading a thick layer of rock salt across the bottom. This stabilizes the oyster shells and retains heat.
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2
Shuck the oysters carefully, discarding the flat top shell. Be sure to save as much of the 'liquor' (the natural juice) as possible in the bottom shell. Run your knife under the oyster meat to detach it from the muscle, but leave it in the shell.
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3
In a medium skillet over medium heat, melt 2 tablespoons of the butter. Add the minced shallots, celery, and garlic, sautéing for 3-4 minutes until translucent and fragrant.
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4
Add the finely chopped spinach to the skillet. Cook for 2 minutes until wilted and any excess moisture has evaporated. The mixture should be relatively dry.
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5
Stir in the Pernod (or anisette). Allow it to bubble and reduce for 1 minute; this adds the signature herbal aroma essential to the dish.
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6
Remove the skillet from heat. Stir in the remaining butter, parsley, cayenne, and salt. Mix until the butter is fully incorporated and the mixture is a vibrant green paste.
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7
In a small separate bowl, toss together the panko breadcrumbs, grated Parmigiano-Reggiano, lemon zest, and olive oil until the crumbs are evenly coated.
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8
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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9
Place a generous tablespoon of the spinach-butter mixture onto each oyster, spreading it to cover the meat entirely.
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10
Sprinkle the breadcrumb and cheese mixture over the top of each oyster, creating a light mound.
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11
Slide the baking sheet into the upper third of the oven. Bake for 10-12 minutes 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 crispy finish, turn on the broiler for the last 60 seconds, watching closely to prevent burning.
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13
Remove from the oven and let rest for 2 minutes. The rock salt will be extremely hot, so serve the dish directly on the salt bed or transfer shells carefully to a platter.
💡 Chef's Tips
Always squeeze your cooked spinach in a clean kitchen towel to remove every drop of water; this prevents a soggy topping. If you cannot find Pernod, a pinch of ground fennel seeds or a splash of dry white wine with a drop of anise extract works beautifully. Use the freshest oysters possible—look for those that feel heavy for their size, indicating they are full of flavorful liquor. For a smoother topping, you can pulse the spinach and butter mixture in a food processor before topping the oysters. Don't overbake; oysters become rubbery if left in the heat too long. Look for the bubbling butter as your primary cue.
🍽️ Serving Suggestions
Serve with chilled lemon wedges to cut through the rich butter sauce. Pair with a crisp, high-acidity white wine like a Sancerre, Chablis, or a dry Champagne. Accompany with a side of Tabasco or your favorite vinegar-based hot sauce for a Southern kick. Serve as a first course for a multi-course steak dinner to channel classic New Orleans steakhouse vibes.