Oysters Rockefeller Recipe

Introduction

Oysters Rockefeller is a classic appetizer that combines fresh oysters with a rich, flavorful topping of spinach, herbs, and cheese. This elegant dish is perfect for special occasions or whenever you want to impress your guests with minimal effort.

Ingredients

• 2 cloves garlic
• 1 cup tightly packed fresh spinach
• 1/2 cup roughly chopped green onions
• 1/2 cup roughly chopped parsley, leaves and stems
• 2 teaspoons lemon juice
• 1/2 cup (1 stick) butter, softened
• 2 tablespoons Pernod or other anise-flavored liqueur
• 3/4 cup panko bread crumbs
• 1/4 cup freshly grated Parmesan
• 1 tablespoon extra-virgin olive oil
• 1 pound coarse salt, for baking
• 24 fresh oysters, shucked, shells reserved
• Lemon wedges, for serving

Instructions

1. Step 1: Position a rack in the top third of your oven and preheat to 450°F (230°C). In a food processor, combine garlic, spinach, green onions, parsley, lemon juice, softened butter, and Pernod. Pulse until the mixture is finely chopped and well blended.
2. Step 2: In a medium bowl, mix together the panko bread crumbs, grated Parmesan, and olive oil until evenly combined.
3. Step 3: Spread coarse salt in an even 1/2-inch layer on a large baking sheet. Arrange the shucked oysters in their half shells on top of the salt to stabilize them.
4. Step 4: Spoon the spinach mixture evenly over each oyster. Then, sprinkle the Parmesan and panko breadcrumb mixture on top of the spinach layer.
5. Step 5: Bake the oysters in the preheated oven for about 8 minutes, until the spinach mixture is bubbling and the breadcrumb topping is deeply golden brown.
6. Step 6: Serve the oysters immediately with lemon wedges on the side for squeezing over before eating.

Tips & Variations

• Use fresh spinach for the best flavor; frozen spinach can add excess moisture that might affect the topping’s texture.
• If Pernod is unavailable, substitute with another anise-flavored liqueur or a splash of dry white wine.
• For a crispier topping, add an extra tablespoon of panko crumbs mixed with melted butter before baking.
• To shuck oysters safely, use a proper oyster knife and wear a thick glove or use a towel to hold the shell securely.

Storage

Oysters Rockefeller are best enjoyed fresh out of the oven. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Reheat gently in a low oven (around 300°F / 150°C) for a few minutes, but note they won’t be as crisp or fresh as when first baked.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Oysters Rockefeller ahead of time?

You can assemble the oysters with the spinach and breadcrumb topping a few hours in advance and refrigerate them. However, bake them just before serving to maintain the best texture and flavor.

What can I use if I don’t have Pernod or anise-flavored liqueur?

Substitute with dry white wine, a splash of sherry, or omit it entirely. The Pernod adds a unique herbaceous note but the dish will still be delicious without it.

Oysters Rockefeller Recipe

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Oysters Rockefeller is a classic baked seafood appetizer featuring fresh oysters topped with a savory mixture of garlic, spinach, herbs, butter, and an anise-flavored liqueur, finished with a golden Parmesan and panko breadcrumb crust. Perfectly baked on a bed of coarse salt, this dish offers rich flavors with a delightful crispy topping.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 24 oysters 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oyster Mixture

• 2 cloves garlic
• 1 cup tightly packed fresh spinach
• 1/2 cup roughly chopped green onions
• 1/2 cup roughly chopped parsley, leaves and stems
• 2 teaspoons lemon juice
• 1/2 cup (1 stick) butter, softened
• 2 tablespoons Pernod or other anise-flavored liqueur

Topping

• 3/4 cup panko bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon extra-virgin olive oil

Other

• 1 pound coarse salt, for baking
• 24 fresh oysters, shucked, shells reserved
• Lemon wedges, for serving

Instructions

1. Prepare the oven and rack: Position the oven rack in the top third of the oven and preheat to 450°F (232°C) to ensure even baking with a nicely browned topping.
2. Make the spinach-herb mixture: In a food processor, combine garlic, fresh spinach, green onions, parsley (leaves and stems), lemon juice, softened butter, and Pernod. Pulse the mixture until finely chopped and well incorporated, creating a vibrant herb butter blend.
3. Mix the breadcrumb topping: In a medium bowl, combine the panko bread crumbs, freshly grated Parmesan cheese, and extra-virgin olive oil. This mixture will provide a crispy, golden crust when baked.
4. Arrange oysters on salt bed: Spread the coarse salt evenly over a large baking sheet to a depth of about 1/2 inch. Arrange the shucked oysters in their half shells on top of the salt, which will keep them stable and allow even cooking.
5. Top oysters and bake: Spoon the spinach-herb mixture evenly over each oyster, then sprinkle each with the Parmesan-panko topping. Bake in the preheated oven for approximately 8 minutes, or until the spinach mixture is bubbling and the breadcrumb topping is deeply golden and crispy.
6. Serve: Remove from the oven and serve immediately with fresh lemon wedges for squeezing over the oysters, enhancing their bright flavor.

Notes

• Using coarse salt as a baking bed stabilizes the oyster shells and promotes even heat distribution.
• Pernod or a similar anise-flavored liqueur is essential for authentic flavor, but it can be omitted if unavailable.
• Serve oysters immediately after baking to enjoy the crisp topping and warm spinach mixture.
• Be careful not to overcook to avoid drying out the oysters.
• Fresh shucked oysters are recommended for best flavor and texture.

Keywords: Oysters Rockefeller, baked oysters, seafood appetizer, spinach topping, Pernod, baked shellfish