If you’re looking to impress guests or simply treat yourself to a decadent dish, Oysters Rockefeller is the perfect choice. These elegant, oven-baked oysters are topped with a luscious, creamy spinach mixture and finished with golden, crunchy breadcrumbs—making every bite irresistible.
Though they may sound fancy (and taste like they came straight from a five-star restaurant), Oysters Rockefeller are actually quite simple to prepare at home. Even better, the oysters are fully cooked, so they’re a great option even for those who shy away from raw seafood.
And here’s a bonus: you can make a large batch and freeze them for a quick, gourmet appetizer anytime the craving hits.
A Brief History of Oysters Rockefeller
This classic dish has its roots in New Orleans. It was created in 1889 by Jules Alciatore at the legendary restaurant Antoine’s, in an attempt to craft a more affordable alternative to escargot. The dish was named “Rockefeller” because of its rich, green spinach-based sauce—resembling money—and as a nod to John D. Rockefeller, the wealthiest American of the time.
Ingredients (Serves about 12):
- 24 fresh oysters (live in the shell or pre-shucked on the half shell)
- 4 tablespoons butter
- 2 shallots, finely minced
- 2 teaspoons garlic, minced
- 10 oz baby spinach
- 12 oz heavy cream
- ½ cup Romano cheese, shredded
- 1 tablespoon Pernod (or substitute white wine)
- 1 tablespoon lemon juice
- ½ teaspoon ground black pepper
- ¼ cup Panko breadcrumbs
Instructions:
- Prep the Oysters
Rinse and scrub the oysters clean. Carefully open each one and use a paring knife to loosen the oyster from the shell. Arrange them on a baking sheet and refrigerate until needed. (You can also use store-bought oysters already on the half shell for convenience.) - Make the Spinach Topping
In a large skillet over medium heat, melt the butter. Add the minced shallots and garlic, sautéing for 2–3 minutes. Stir in the spinach and cook until wilted. - Create the Creamy Mixture
Pour in the heavy cream, then add the Romano cheese, Pernod (or wine), lemon juice, and black pepper. Bring to a gentle boil, then reduce heat and simmer until the mixture thickens and reduces by half. - Cool the Topping
Remove the skillet from heat and transfer the mixture to the refrigerator to cool and firm up slightly—this makes it easier to spoon onto the oysters. - Prepare to Bake
Preheat your oven to 375°F (190°C). - Assemble the Oysters
Once the mixture has cooled, place a generous spoonful on each oyster. Sprinkle the tops evenly with Panko breadcrumbs. - Bake to Perfection
Bake the oysters for 15–20 minutes, or until the breadcrumbs are golden and the topping is bubbly. - Serve and Impress
Remove from the oven and serve immediately. For a polished presentation, plate the oysters on a bed of rock salt and garnish with lemon wedges.
Pro Tip:
Prepare a large batch in advance and freeze the unbaked oysters. When you’re ready to serve, just pop them in the oven straight from the freezer—perfect for last-minute entertaining or a luxurious snack.
With their rich history, elegant presentation, and indulgent flavor, Oysters Rockefeller are sure to elevate any occasion. Whether you’re hosting a dinner party or enjoying a quiet night in, this dish delivers restaurant-quality results with surprisingly little effort
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