📝 About This Recipe
Born in the kitchens of New Orleans' legendary Antoine’s Restaurant in 1889, Oysters Rockefeller remains the pinnacle of Creole luxury. This decadent appetizer features plump oysters nestled in their shells, topped with a vibrant, buttery green herb sauce so rich it was named after the wealthiest man of the era. Each bite offers a perfect harmony of briny liquor, aromatic anise from Pernod, and a golden, crunchy crust that epitomizes Southern elegance.
🥗 Ingredients
The Oysters
- 24 pieces Fresh Oysters (in the shell, such as Blue Points or Gulf oysters)
- 4 cups Rock Salt (for bedding the oysters in the pan)
The Rockefeller Filling
- 1 cup Unsalted Butter (high-quality, softened)
- 2 cups Fresh Spinach (finely chopped and squeezed dry)
- 1/2 cup Green Onions (white and green parts, finely minced)
- 1/4 cup Fresh Parsley (flat-leaf, finely chopped)
- 1/4 cup Celery (finely minced)
- 2 cloves Garlic (grated or minced into a paste)
- 2 tablespoons Pernod or Herbsaint (anise-flavored liqueur)
- 1/8 teaspoon Cayenne Pepper (for a subtle Creole kick)
- 1/2 teaspoon Kosher Salt (to taste)
The Topping
- 1/2 cup Panko Breadcrumbs (for extra crunch)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1-2 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Prepare a large rimmed baking sheet or a cast-iron skillet by spreading a thick layer of rock salt across the bottom. This stabilizes the oysters and retains heat.
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2
Scrub the oyster shells thoroughly under cold running water to remove any grit or sand.
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3
Carefully shuck the oysters, discarding the flat top shell. Run your knife under the oyster meat to detach it from the bottom shell, but keep the oyster and its precious 'liquor' (the natural juices) inside the deep bottom shell.
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4
In a medium skillet over medium-low heat, melt 2 tablespoons of the butter. Add the celery, green onions, and garlic, sautéing for 3-4 minutes until very soft but not browned.
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5
Stir in the finely chopped spinach and parsley. Cook for another 2 minutes until the spinach has wilted and any excess moisture has evaporated.
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6
Transfer the vegetable mixture to a food processor. Add the remaining softened butter, Pernod (or Herbsaint), cayenne, and salt. Pulse until the mixture is a vibrant green, uniform paste.
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7
In a small bowl, toss the panko breadcrumbs with the grated Parmesan cheese and a tiny drizzle of melted butter if desired.
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8
Nestle the shucked oysters into 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 green herb butter over each oyster, spreading it to the edges of the shell to seal in the meat.
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10
Sprinkle a pinch of the panko-Parmesan mixture over the top of each butter-covered oyster.
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11
Bake in the preheated oven for 10-12 minutes. The topping should be golden brown and the edges of the oysters should just begin to curl.
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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 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 air. If you don't have rock salt, dried beans or even crumpled aluminum foil can hold the shells in place. Do not skip the anise liqueur (Pernod/Herbsaint) as it provides the signature 'Rockefeller' flavor profile. Ensure the spinach is squeezed very dry before mixing to prevent the sauce from becoming watery. For a true Creole touch, add a drop of hot sauce to the raw oyster before adding the butter topping.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Champagne or a dry Chablis to cut through the buttery richness. Serve as a first course for a classic New Orleans-style dinner party. Accompany with crusty French bread to soak up the leftover herb butter in the shells. A side of lightly dressed microgreens provides a fresh contrast to the decadent appetizer. Ice-cold vodka martinis are a traditional and sophisticated pairing choice.