Oysters Rockefeller Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 24 oysters 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenwithkai.com/oysters-rockefeller-recipe/
