📝 About This Recipe
Born in the legendary kitchens of Antoine's in New Orleans, Oysters Rockefeller is the pinnacle of seafood decadence, named for the wealthiest man of its time due to its incredibly rich sauce. This recipe features plump, briny oysters nestled in a vibrant bed of buttery spinach, aromatic herbs, and a hint of anise-scented Pernod, all finished with a golden, crispy crumb topping. It is a sophisticated starter that perfectly balances the freshness of the ocean with an indulgent, velvety texture.
🥗 Ingredients
The Shellfish
- 24 pieces Fresh Oysters (scrubbed, such as Blue Point or Kumamoto)
- 4 cups Rock Salt (for bedding the oysters in the pan)
The Rockefeller Topping
- 6 tablespoons Unsalted Butter (high quality)
- 2 cups Fresh Spinach (stems removed and finely chopped)
- 2 tablespoons Shallots (minced)
- 2 cloves Garlic (finely grated or minced)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Celery (finely minced)
- 1 tablespoon Pernod or Herbsaint (anise-flavored liqueur)
- 2 tablespoons Heavy Cream
- 1 pinch Cayenne Pepper
The Gratin Crust
- 1/2 cup Panko Breadcrumbs
- 1/4 cup Parmesan Cheese (finely grated)
- 1 teaspoon Lemon Zest (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Prepare a large baking sheet or oven-safe platter by spreading a thick layer of rock salt across the bottom; this stabilizes the oysters and retains heat.
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2
In a medium skillet over medium heat, melt 4 tablespoons of the butter. Add the minced shallots, celery, and garlic, sautéing for 2-3 minutes until soft and translucent but not browned.
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3
Stir in the finely chopped spinach and parsley. Cook for about 2 minutes until the spinach has wilted and most of the moisture has evaporated.
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4
Deglaze the pan with the Pernod or Herbsaint, stirring constantly to scrape up any flavor bits. Allow the liquid to reduce by half.
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5
Stir in the heavy cream and a pinch of cayenne pepper. Simmer for 1 minute until the mixture thickens slightly and binds together. Remove from heat and set aside to cool slightly.
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6
In a small bowl, melt the remaining 2 tablespoons of butter. Mix in the panko breadcrumbs, grated Parmesan, and lemon zest until the crumbs are evenly coated.
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7
Carefully shuck the oysters, discarding the top shells. Use a knife to detach the oyster meat from the bottom shell, but leave the meat and its 'liquor' (the natural juice) in the shell.
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8
Press the bottom shells firmly into the bed of rock salt on your baking sheet so they sit level and don't tip over.
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9
Spoon a generous tablespoon of the spinach mixture over each oyster, spreading it to cover the meat completely.
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10
Sprinkle the panko-parmesan mixture evenly over the top of each spinach-covered oyster.
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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 edges of the oysters begin to curl slightly.
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12
For an extra-crispy finish, turn on the broiler for the last 60 seconds, watching closely to ensure they don't burn.
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13
Remove from the oven and serve immediately while bubbling and hot.
💡 Chef's Tips
Always use the freshest oysters possible; they should smell like a clean ocean breeze, never fishy. If you don't have rock salt, you can use uncooked rice or crumpled aluminum foil to steady the shells. Do not overcook the oysters; they are done as soon as the topping is golden and the oyster meat is plump. Ensure you squeeze all excess water out of the spinach if using frozen, though fresh is highly recommended for the best flavor. If you don't have Pernod, a splash of dry white wine and a pinch of fennel seeds can mimic the aromatic profile.
🍽️ Serving Suggestions
Serve with chilled lemon wedges to cut through the richness of the butter sauce. Pair with a crisp, dry white wine like a Sancerre, Chablis, or a classic Champagne. A few dashes of Tabasco or your favorite hot sauce on the side adds a nice New Orleans kick. Serve as a luxurious first course followed by a light steak or grilled fish dinner. Provide small oyster forks to make it easier for guests to enjoy every morsel.