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Oysters Rockefeller
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Oysters Rockefeller are a timeless appetizer featuring briny oysters baked on the half shell with a rich spinach and herb butter, crisp panko topping, and a sprinkle of Parmesan. Elegant yet approachable, they’re perfect for holidays, date nights, or dinner parties. Serve these golden, bubbling oysters alongside a crisp white wine for an out-of-this-world appetizer. If you’re looking for more seafood recipes try my baked stuffed shrimp app or these baked spicy salmon hand rolls.
And FYI: while I make this recipe in the oven it can easily be made on the grill as well for a smokier finish. If serving this dish for a Valentine’s day appetizer, try swapping the base of regular rock salt for a festive pink Himalayan rock salt.
Why You’ll Love This Recipe
- Elegant yet easy: Impressive enough for entertaining but simple to prepare with minimal prep time.
- Layered flavor: Buttery spinach, aromatic herbs, and a hint of spice complement the natural brininess of the oysters.
- Versatile presentation: Works as an appetizer for a crowd or a romantic starter for two.
Key Ingredients in This Recipe
- Oysters – I like to use a medium oyster for this dish with a fairly shallow shell, like a Wellfleet or Beausoleil oyster. Find fresh oysters at gourmet seafood stores. Most places will shuck them and put them on ice for you if asked. If you go the “shuck it yourself” route, check out my guide here with tips for shucking.
- Panko – Rather than using Italian breadcrumbs I use Panko, Japanese breadcrumbs. Panko breadcrumbs make a great crust on fried foods and in this recipe, baked foods. Because they are lighter, they absorb less oil than other breadcrumbs, keeping the topping of the oysters Rockefeller crispier.
- Spices – The crunchy spinach and cheese topping is seasoned with a combination of cayenne, paprika, salt and pepper. The mixture adds just a little kick and hint of spice.
- Shallot – I use minced shallots rather than yellow onion in this recipe for it’s more delicate flavor (though minced onion can be used in a pinch).
- Tarragon – This herb has a subtle licorice flavor and complements seafood very well. The flavor of fresh tarragon is much better and more aromatic though dried tarragon can be used if fresh is unavailable. In this recipe it’s used in combination with parsley. While the original recipe for oysters Rockefeller uses pernod (anise-flavored liqueur) for the licoriche flavor, I prefer the fresh tarragon.
- Green onion – Finely chopped scallions add a subtle onion-y flavor that complements the herbs in the recipe.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Use an oyster knife to gently loosen the oysters from their shells before baking—this makes them easier to eat once cooked and prevents the topping from slipping off.
Swaps and Substitutions
- Tarragon: Substitute 1 teaspoon dried tarragon for every tablespoon of fresh. Dried herbs have a more concentrated flavor, so use sparingly.
- Breadcrumbs: Swap panko for Italian-style breadcrumbs if you prefer a finer, more even crust.
- Rock salt: No rock salt? Nestle shells in crumpled foil to keep them steady while baking.
- Spinach: Kale or Swiss chard can stand in for spinach for a heartier twist.
The Origin of Oysters Rockefeller
This dish was created at Antoine’s restaurant in New Orleans by Jules Alciatore. It became an American alternative to the French classic, escargot – or “baked snails”. The cook substituted local oysters for snails and this decadent dish was born. Escargot is made with a parsley butter sauce while oysters Rockefeller is made with spinach and a combination of other herbs. The Southern dish’s namesake is oil tycoon John D. Rockefeller, the richest man in the world at the time the dish was created, aptly named because of the richness of the sauce topping the oysters.
How to Make Oysters Rockefeller (Step-by-Step)
Preheat oven to 400ºF (200ºC). Loosen the oysters from the shell and set aside in a medium bowl. Arrange the rock salt in a baking dish and firmly press the shells into the salt.
In a medium sauté pan over medium heat, add the butter and allow to melt. Add the shallots and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté an additional 15 seconds.
Add the spinach, parsley, onions and tarragon and stir until the greens have wilted, about 4 minutes. Stir in the lemon juice, cayenne, paprika, salt and pepper followed by the cream.
Add the oysters back into the shells. Top with a spoonful of the greens mixture followed by the breadcrumbs and Parmesan cheese.
Bake until the breadcrumbs are lightly browned, about 15 minutes. Garnish with chives (optional) and serve immediately with lemon wedges on the side.
How to Serve Oysters Rockefeller
- Serve immediately while hot, garnished with lemon wedges and chopped chives.
- Pair with chilled Champagne, Sauvignon Blanc, or a crisp lager.
- Present on a platter of coarse salt to keep the shells upright and add a touch of elegance.
- For a festive touch, use pink Himalayan salt or add fresh herbs for color contrast.
How to Store Oysters Rockefeller
- Refrigerate: Store leftover baked oysters in an airtight container for up to 1 day.
- Reheat: Warm in a 350°F oven for 5–7 minutes until heated through—avoid microwaving, as it can toughen the oysters.
- Do not freeze: The texture of cooked oysters and spinach topping won’t hold up after thawing.
FAQ – Frequently Asked Questions
Yes, the spinach and herb mixture can be made up to one day in advance and stored in the refrigerator until ready to assemble.
The topping should be golden brown and crisp, and the oysters just tender. Overbaking can cause them to become rubbery.
Fresh oysters are best, but thawed frozen oysters can work in a pinch—just make sure they’re well-drained before topping.
Use a large baking sheet lined with coarse salt to hold multiple shells upright, and serve them straight from the oven for a dramatic presentation.
Yes, you can swap Parmesan for Pecorino Romano or omit it altogether for a lighter version that still tastes rich and flavorful.
Other Recipes to Try
If you enjoy this oysters Rockefeller recipe, I recommend checking out some of these:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Oysters Rockefeller
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Ingredients:
- 12 medium oysters, shucked, shells reserved
- 1 pound rock salt, for serving
- 4 tablespoons unsalted butter
- 2 tablespoons minced shallot
- 1 clove garlic, chopped
- 1 packed cup baby spinach, chopped
- ¼ cup chopped flat-leaf parsley
- 1 tablespoon chopped green onions
- 1 tablespoon chopped tarragon
- 2 teaspoons lemon juice
- 1/8 teaspoon cayenne
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons heavy cream
- ¼ cup panko breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 2 teaspoons chopped chives for garnish (optional)
- Lemon wedges, for serving
Instructions:
- Preheat oven to 400ºF (200ºC). Loosen the oysters from the shell and set aside in a medium bowl. Arrange the rock salt in a baking dish and firmly press the shells into the salt.
- In a medium sauté pan over medium heat, add the butter and allow to melt. Add the shallots and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté an additional 15 seconds.
- Add the spinach, parsley, onions and tarragon and stir until the greens have wilted, about 4 minutes. Stir in the lemon juice, cayenne, paprika, salt and pepper followed by the cream.
- Add the oysters back into the shells. Top with a spoonful of the greens mixture followed by the breadcrumbs and Parmesan cheese.
- Bake until the breadcrumbs are lightly browned, about 15 minutes. Garnish with chives and serve immediately.
Notes:
Nutrition:
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