Oysters Rockefeller

This dish was created at Antoinette’s in New Orleans as an American alternative to the French classic, escargot - or “baked snails”.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Servings

Calories 189kcal

Author Kylie Mazon-Chambers

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

US Customary - Metric

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.

Video

Notes

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.

Nutrition