📝 About This Recipe
Created in 1889 at Antoine's in New Orleans, Oysters Rockefeller remains the pinnacle of seafood indulgence, named for John D. Rockefeller for its intense richness. This recipe features succulent oysters nestled in their shells, topped with a vibrant, buttery emerald purée of spinach, herbs, and a hint of anise-scented liqueur. Finished with a golden, crispy breadcrumb crust, it is a timeless masterpiece of texture and flavor that brings the elegance of the French Quarter to your table.
🥗 Ingredients
The Seafood
- 24 pieces Fresh Oysters (scrubbed clean, such as Blue Point or Kumamoto)
- 4 cups Rock Salt (for bedding the oysters in the pan)
The Rockefeller Filling
- 6 tablespoons Unsalted Butter (divided)
- 2 cups Fresh Baby Spinach (finely chopped and squeezed dry)
- 2 tablespoons Shallots (minced)
- 2 cloves Garlic (finely grated)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 pieces Green Onions (white and light green parts only, minced)
- 1 tablespoon Pernod or Herbsaint (anise-flavored liqueur)
- 2 tablespoons Heavy Cream
- 1 pinch Cayenne Pepper
- to taste Kosher Salt and Black Pepper
The Golden Crust
- 1/2 cup Panko Breadcrumbs
- 1/4 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
-
1
Preheat your oven to 450°F (230°C). Fill a large rimmed baking sheet or two pie tins with a 1/2-inch layer of rock salt. This stabilizes the shells and retains heat.
-
2
Melt 4 tablespoons of butter in a large skillet over medium heat. Add the minced shallots and cook for 2-3 minutes until translucent but not browned.
-
3
Stir in the garlic and cook for 30 seconds until fragrant. Add the chopped spinach and green onions, sautéing until the spinach is completely wilted and any excess moisture has evaporated.
-
4
Deglaze the pan with the Pernod or Herbsaint, stirring constantly for 1 minute to allow the alcohol to cook off and the anise aroma to bloom.
-
5
Stir in the heavy cream and parsley. Season with cayenne, salt, and black pepper. Remove from heat and let the mixture cool slightly.
-
6
In a small bowl, melt the remaining 2 tablespoons of butter. Mix in the panko breadcrumbs, grated Parmesan cheese, and lemon zest until well combined and crumbly.
-
7
Carefully shuck the oysters, discarding the top flat shells. Ensure you keep as much of the natural 'liquor' (juice) in the bottom curved shell as possible. Run your knife under the oyster meat to detach it from the shell.
-
8
Arrange the shucked oysters on the bed of rock salt, pressing them down slightly so they sit level and don't tip over.
-
9
Place a generous tablespoon of the spinach mixture onto each oyster, spreading it to cover the meat entirely.
-
10
Sprinkle the buttery breadcrumb and cheese mixture over the top of each oyster.
-
11
Bake in the center of the oven for 10-12 minutes, or until the topping is golden brown and the edges of the oysters begin to curl slightly.
-
12
For an extra-crispy finish, turn on the broiler for the last 60 seconds of cooking, watching closely to prevent burning.
-
13
Remove from the oven and serve immediately while bubbling hot, garnished with fresh lemon wedges.
💡 Chef's Tips
Always use the freshest oysters possible; they should smell like the clean ocean, never 'fishy'. If you don't have rock salt, you can use crumpled aluminum foil or dried lentils to stabilize the shells. Ensure the spinach is squeezed very dry before sautéing to prevent the filling from becoming watery. Don't skip the Pernod/Herbsaint; that subtle licorice note is the hallmark of an authentic Rockefeller filling. Avoid overcooking the oysters; they should be plump and tender, not rubbery.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold glass of Champagne or a dry Chablis to cut through the richness. Serve with extra lemon wedges and a few dashes of Tabasco for those who enjoy a spicy kick. Accompany with thin slices of toasted baguette to soak up any leftover garlic-herb butter. Present on a silver platter for a high-end dinner party aesthetic. A side of lightly dressed microgreens provides a refreshing contrast to the decadent topping.