📝 About This Recipe
Born in the legendary kitchens of Antoine's in New Orleans, Oysters Rockefeller remains the gold standard of seafood appetizers. This decadent version features plump, briny oysters nestled in their shells, topped with a rich, vibrant green puree of spinach, herbs, and a hint of anise-scented Pernod. Finished with a golden, buttery panko crust, it offers a sophisticated balance of oceanic saltiness and garden freshness.
🥗 Ingredients
The Oysters
- 24 pieces Fresh Oysters (scrubbed clean, such as Blue Point or Kumamoto)
- 4 cups Rock Salt (to create a bed for baking)
The Rockefeller Topping
- 6 tablespoons Unsalted Butter (divided)
- 10 ounces Fresh Spinach (stems removed, finely chopped)
- 2 Shallots (minced very fine)
- 2 cloves Garlic (pressed or minced)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 rib Celery (minced into tiny dice)
- 2 tablespoons Pernod or Herbsaint (anise-flavored liqueur)
- 2 tablespoons Heavy Cream
- 1 pinch Cayenne Pepper (for a subtle heat)
- to taste Kosher Salt and Black 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). Spread a thick layer of rock salt over a large rimmed baking sheet or in individual oven-proof gratin dishes. This stabilizes the oysters and retains heat.
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2
Carefully shuck the oysters, discarding the flat top shells. Retain as much of the 'liquor' (the natural juice) in the deep bottom shell as possible. Run your knife under the oyster meat to sever the adductor muscle so they are easy to eat.
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3
In a large skillet over medium heat, melt 4 tablespoons of butter. Add the minced shallots and celery, sautéing for 3-4 minutes until translucent and soft.
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4
Stir in the garlic and chopped spinach. Cook for about 2 minutes until the spinach has completely wilted and most of the moisture has evaporated.
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5
Add the Pernod or Herbsaint to the skillet. Use a wooden spoon to scrape the bottom of the pan. Let it simmer for 1 minute to cook off the raw alcohol aroma.
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6
Stir in the heavy cream, parsley, cayenne, salt, and pepper. Lower the heat and simmer for 2 minutes until the mixture is thick and cohesive.
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7
Transfer the spinach mixture to a food processor or blender. Pulse 4-5 times until it forms a coarse, vibrant green paste. Do not over-process into a liquid puree.
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8
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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9
Nestle the shucked oysters into the bed of rock salt. Ensure they are level so the juices don't spill out.
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10
Place a generous tablespoon of the spinach mixture onto each oyster, spreading it to the edges of the shell to seal in the meat.
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11
Sprinkle the buttered panko mixture over the top of each oyster, creating a light, even mound.
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12
Bake in the center of the oven for 10-12 minutes, or until the topping is golden brown and the oysters are just cooked through and plump.
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13
For an extra-crispy finish, turn on the broiler for the last 60 seconds, watching closely to prevent burning.
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14
Remove from the oven and let rest for 2 minutes. The salt will be extremely hot, so serve carefully.
💡 Chef's Tips
Always use the freshest oysters available; they should smell like the clean ocean breeze, 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. Squeeze the spinach in a clean kitchen towel after chopping if it seems too watery to ensure your topping isn't soggy. Don't skip the rock salt; it’s essential for presentation and keeps the oysters from tipping over and losing their delicious liquor. Prepare the spinach topping up to a day in advance to save time; just bring it to room temperature before topping the oysters.
🍽️ Serving Suggestions
Serve with chilled lemon wedges to cut through the richness of the butter and cream. Pair with a crisp, high-acidity white wine like a Sancerre, Chablis, or a dry Champagne. A few dashes of Tabasco or your favorite Louisiana-style hot sauce on the side is a traditional touch. Provide small cocktail forks and plenty of crusty French bread to soak up any leftover herb butter from the shells.