Oysters Rockefeller
Classic baked oysters topped with a rich, buttery herb and breadcrumb mixture.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 12 fresh oysters, shucked
- 1/2 cup unsalted butter
- 1/2 cup finely chopped spinach
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped celery
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp Pernod or anise-flavored liqueur (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- Rock salt or coarse salt (for serving)
Nutrition Facts
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Instructions
Preheat the oven to 450°F (230°C). Spread a layer of rock salt or coarse salt on a baking sheet to stabilize the oysters.
Shuck the oysters carefully, keeping them in their half-shells. Arrange them on the prepared baking sheet.
In a skillet, melt the butter over medium heat. Add the spinach, parsley, green onions, celery, and garlic. Sauté until softened, about 3-4 minutes.
Stir in the breadcrumbs, Parmesan cheese, Pernod (if using), salt, black pepper, and cayenne pepper. Cook for another 2 minutes until well combined.
Spoon the herb and breadcrumb mixture generously over each oyster, covering them completely.
Bake in the preheated oven for about 8-10 minutes, or until the topping is golden brown and bubbling.
Serve immediately, garnished with additional parsley if desired.
Chef's Tips
- Freshness Matters: Use the freshest oysters possible for the best flavor and texture.
- Shucking Tip: If shucking oysters is difficult, ask your fishmonger to do it for you.
- Herb Variations: Substitute or add other herbs like tarragon or chervil for a unique twist.
- Make Ahead: The herb mixture can be prepared a day in advance and stored in the fridge.
- Serving Suggestion: Serve with lemon wedges and a crisp white wine for a classic pairing.
- Storage: Oysters Rockefeller are best enjoyed fresh but can be refrigerated for up to 1 day. Reheat gently in the oven.
