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Oysters Rockefeller

Oysters Rockefeller: Decadent Treat for Home Chefs

Oysters Rockefeller is a delectable appetizer that perfectly marries the briny sweetness of seafood with a rich, creamy topping.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 4 oysters
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 12 pieces fresh oysters, on the half shell Select the freshest for best flavor.
  • 1 cup spinach leaves Use fresh, tightly packed.
  • ½ cup parsley leaves Substitute with cilantro if desired.
  • ¼ cup celery leaves Optional but adds a nice touch.
  • 4 pieces green onions, chopped Use both white and green parts.
  • 2 cloves garlic, minced Essential for flavor enhancement.
  • ½ cup unsalted butter Choose unsalted to control seasoning.
  • ¼ cup breadcrumbs, preferably panko Substitute ground crackers for gluten-free.
  • 2 tablespoons Pernod or anise-flavored liqueur Optional but highly recommended.
  • 1 tablespoon Worcestershire sauce Enhances umami flavors.
  • ½ teaspoon hot sauce Adjust based on spice tolerance.
  • ¼ teaspoon salt Adjust as needed.
  • ¼ teaspoon black pepper Increase for extra kick.
For Baking Support
  • rock salt Provides a stable base for baking.
For Serving
  • lemon wedges For a zesty finish.

Equipment

  • Pot
  • baking sheet
  • medium skillet
  • oyster knife
  • Mixing bowl

Method
 

Step-by-Step Instructions for Oysters Rockefeller
  1. Bring a pot of water to a rolling boil and add spinach, parsley, and celery leaves for 30 seconds. Transfer to an ice bath to cool, then dry.
  2. Finely chop the blanched greens and green onions. Set aside.
  3. Melt butter in a skillet over medium heat, add minced garlic and sauté for 1-2 minutes until fragrant.
  4. Combine sautéed garlic and butter with chopped greens, breadcrumbs, Pernod, Worcestershire sauce, hot sauce, salt, and pepper in a bowl. Mix and refrigerate for 30 minutes.
  5. Shuck the oysters on the half shell, rinse, and place on a baking sheet lined with rock salt.
  6. Spoon the chilled topping over each oyster, mounding slightly above the shell. Preheat oven to 450°F.
  7. Bake for 10-12 minutes until bubbly and golden brown. Broil for 2-3 minutes for a crispier topping.
  8. Let cool for a minute, garnish with lemon wedges, and serve immediately.

Nutrition

Serving: 1oysterCalories: 150kcalCarbohydrates: 8gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 450mgPotassium: 160mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Choose fresh oysters and avoid excess moisture in the topping. Refrigerate the mixture for best flavor development.

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