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Close-up of delicious, baked Oysters Rockefeller, a classic New Orleans dish.

Oysters Rockefeller Ultimate Starter

Indulge in the classic New Orleans appetizer, Oysters Rockefeller. Fresh oysters are transformed with a rich, herbed butter and breadcrumb topping, then baked to golden perfection, creating a decadent and unforgettable starter.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 24 fresh oysters, shucked and on the half shell
  • Rock salt or crushed ice, for serving
  • 1/2 cup unsalted butter, softened
  • 1 cup finely chopped fresh spinach, packed
  • 1/2 cup finely chopped parsley, packed
  • 1/4 cup finely chopped green onions
  • 2 tablespoons Pernod anise-flavored liqueur
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon hot sauce like Tabasco
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup seasoned breadcrumbs Italian style
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Oyster knife
  • Baking sheet
  • Large Skillet
  • Mixing bowl
  • Small saucepan
  • Oven
  • Protective glove (optional)

Method
 

  1. Preheat your oven to 450°F (232°C).
  2. Arrange a bed of rock salt or crushed ice on a baking sheet.
  3. Place the shucked oysters on the half shell on top of the rock salt or ice.
  4. In a large skillet, melt the butter over medium heat.
  5. Add the spinach, parsley, green onions, and garlic to the skillet.
  6. Cook, stirring occasionally, until the spinach is wilted and the vegetables are softened, about 5-7 minutes.
  7. Remove the skillet from the heat.
  8. Stir in the Pernod, heavy cream, lemon juice, and hot sauce. Season with salt and pepper to taste.
  9. Let the mixture cool slightly, about 5-10 minutes.
  10. Stir in the Parmesan cheese and seasoned breadcrumbs. Mix well until everything is combined.
  11. Spoon a generous amount of the Rockefeller topping over each oyster, making sure to cover the entire oyster.
  12. Carefully transfer the baking sheet to the preheated oven.
  13. Bake for 10-12 minutes, or until the topping is golden brown and bubbly and the edges of the oysters are slightly curled.
  14. Carefully remove the baking sheet from the oven.
  15. Let the Oysters Rockefeller cool slightly for a minute or two before serving.
  16. Serve immediately and enjoy.

Notes

For easier shucking, ask your fishmonger to shuck the oysters for you. If you don't have Pernod, you can use another anise-flavored liqueur like Herbsaint or even a splash of dry white wine with a pinch of anise seeds. Drain any excess liquid from the spinach before adding it to the skillet to prevent soggy topping. Add cooked and crumbled bacon for a smoky twist, or chopped cooked shrimp or crabmeat for an even more decadent appetizer. Baking time may vary depending on your oven; keep a close eye on the oysters to prevent overcooking.