Oysters Rockefeller
Classic baked oysters topped with a rich, herbed butter sauce and breadcrumbs.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 12 fresh oysters, shucked
- 1/2 cup unsalted butter, softened
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped spinach
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp Pernod or absinthe (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 on a baking sheet to hold the oysters steady.
In a bowl, mix the softened butter, parsley, green onions, celery, spinach, garlic, Pernod (if using), salt, black pepper, and cayenne pepper until well combined.
Arrange the shucked oysters on the rock salt-lined baking sheet, ensuring they are level so the juices don’t spill.
Top each oyster with a generous spoonful of the herbed butter mixture, spreading it evenly over the oyster.
Sprinkle breadcrumbs and grated Parmesan cheese over each oyster.
Bake in the preheated oven for about 8-10 minutes, or until the topping is golden brown and bubbly.
Serve immediately, garnished with extra 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 challenging, ask your fishmonger to do it for you.
- Herb Variations: Substitute spinach with watercress or arugula for a different twist.
- Make Ahead: The herbed butter can be prepared a day in advance and refrigerated.
- Serving Suggestion: Serve with lemon wedges and crusty bread to soak up the delicious juices.
