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+ servings

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
Keyword breadcrumbs, garlic, oyster, seafood, shellfish, spinach
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4


  • 12 medium oysters shucked, shells reserved
  • 1 pound rock salt, for serving
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced shallot
  • 1 clove garlic, chopped
  • ¾ packed cup baby spinach, chopped
  • ¼ cup chopped flat-leaf parsley
  • 1 tablespoon chopped green onions
  • 2 teaspoons 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


  • 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.