During my career as a restaurant chef, Oysters Rockefeller was one of the more popular appetizers on my menu.
As with most restaurant-style dishes, Oysters Rockefeller is not difficult to make and with a little prep you’ll be amazing your friends with this ah-mazingly delicious dish.
What do I need to make Oysters Rockefeller?
Let’s start by gathering the ingredients we need to make Oysters Rockefeller. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
You can’t make Oysters Rockefeller without the oysters. And ordering oysters couldn’t be easier these days. If you can’t find oysters locally, you might want to look online. I’ve been ordering my seafood online for some time now.
I’m always looking for new ways to prepare oysters and this Miso Bake Oyster Recipe by West Coast Kitchen Garden is one of my favorite oyster recipes!
Start by opening the oysters and place them on a sheet pan. I saved the excess liquid for my next recipe, Oyster Stew.
How do I open oysters?
The way any true oysterman or chef would open the oysters is with an oyster knife. This is referred to as shucking the oyster.
Lay the oyster flat in your hand and hold it in place. Insert the tip of the oyster knife into the “hinge” at the back of the oyster and gently twist the edge of the knife to pry it open. Carefully cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell. This method is really not difficult if you happen to have an oyster knife and a cut-resistant glove.
The second method used to shuck an oyster is using a paring knife.
Start at the front or side of the oyster (not the hinge) and gently insert the knife between the line where the top and bottom shells meet. Once it starts to open, twist the knife 90 degrees and cut the adductor muscle that connects the top and bottom shells. I tried this method and although some folks think its pure genius I see it as a way to get some pretty nasty cuts on your hands. I don’t recommend this method unless you have a cut-resistant glove.
The third method to shuck an oyster uses a flat head screwdriver.
A flat-head screwdriver works pretty much the same way an oyster knife will. And since just about everyone has a flat head screwdriver it makes it the perfect replacement for an oyster knife.
Find the shortest thick-bladed screwdriver you have and wash it thoroughly.
Lay the oyster flat in your hand and hold it in place. Insert the tip of the screwdriver into the “hinge” at the back of the oyster and rotate the handle to pry open the oyster. At this point, you’ll need a pairing knife to cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell. Using a cut-resistant glove is recommended.
How do I make Oysters Rockefeller?
Start by melting the butter in a large saute pan. Add the shallots and saute for 3-5 minutes.
Add the fresh spinach to the saute pan and cook until it’s wilted.
**If you want to add Pernod or white wine, add it after the spinach has wilted.
Mix in the lemon juice, cream, Romano cheese and pepper. Bring the mixture to a boil then reduce the heat and allow the mixture to cook down (reduce) by one-half.
The mixture will thicken and somewhat solidify while it cools off in the fridge.
The last step before cooking is placing a tablespoon of the spinach filling on each oyster, then sprinkling panko bread crumbs on top.
Place the oysters in your preheated oven and bake until golden brown.
Once you see how easy it is to make this classic restaurant style dish, it will become one of your favorite appetizers. Can you imagine how impressed your friends and family will be when they see the deliciousness you created?
Recipe FAQ’s
Oysters Rockefeller will freeze very nicely. After adding the topping, place the sheet pan in the freezer allowing the oysters to freeze. After the oysters have frozen solid place them in a container or Ziploc bag for storage. The oysters Rockefeller will hold up frozen for 4-6 weeks
The dish was created and named after John D. Rockefeller, the richest American at the time, for the extreme richness of the dish.
Yes, they are. After topping the oysters with the sauce, they are baked or broiled, which fully cooks the oyster.
No, you don’t. You can use frozen chopped spinach. Make sure to fully defrost the spinach and squeeze out as much of the liquid as possible.
Fresh spinach is a better choice, but when you’re in a bind frozen will work.
More Seafood Recipes You’ll Love!
Oysters Rockefeller
Ingredients
- 24 oysters live in shell
- 4 tablespoon butter
- 2 shallots finely minced
- 10 oz baby spinach
- 12 oz heavy cream
- ½ cup Romano cheese
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- ¼ cup panko bread crumbs
- 1 tablespoon Pernod or white wine optional
Instructions
- Rinse and clean the oysters
- Carefully open the oysters and using a paring knife cut under the oyster releasing it from the shell. Place the open oysters on a sheet pan and refrigerate until needed.
- in a large saute pan or wide bottom pot, melt the butter.
- Add the shallots to the melted butter and saute over medium heat for 3-4 minutes. Do not let them burn.
- Add the spinach and saute until the spinach is wilted.
- **If you want to add Pernod or white wine, now is the time to add the wine to the pan.
- Add the lemon juice, heavy cream, Romano cheese and black pepper to the spinach. Bring to a boil and reduce the heat. Allow the mixture to continue cooking until the cream has reduced by half.
- Place the finished mixture into the refrigerator. Allow the spinach mixture to completely cool and solidify.
- Place one tablespoon of the spinach mixture on top of each oyster.
- Top each finished oyster with the panko bread crumbs.
- Place the oysters in a 375 degree F. oven for 15-20 minutes or until the topping is golden brown.
- Serve the oysters on a bed of rock salt with lemon slices.
Rita
Can you freeze Oysters Rockefeller AFTER they have been baked?
Chef Dennis Littley
Yes you can. They won’t be quite as good when reheated but it can be done. You can also freeze them before baking.
Rita
Thank you- they are so good that I didn’t want to waste even one!
Chris Schumaker
Hello Chef,
Thank you for this recipe. We shucked oysters for the first time at home tonight. We splint a dozen and had some fresh. The other six we modified the recipe down in ratio. My gosh they were good! I haven’t had oysters rockafeller in 15 years and these brought back memories and our taste buds loved them!!!
Chef Dennis Littley
I’m very happy to hear you enjoyed my oysters rockefeller. Those along with my garlic oysters are two of my favorite seafood appetizers.
Bonnie C
Chef Dennis this Oyster Rockefeller recipe is the BEST! I have made it countless times and every time it is delicious. I usually use the white wine in it but tonight I did them with the Pernod and they were a hit. The Pernod didn’t overpower the taste and I will definitely use it again. Thank you again for sharing your wonderful recipe
Chef Dennis Littley
You are very welcome and I’m happy to hear you’ve been enjoying my Oysters Rock!
Jay
At least 5 per person. And the aroma is intoxicating . Added some arugula.
Cindy Alarcon
Can’t wait to try this, question, How many oysters per guest? (for an appetizer)
Chef Dennis Littley
It all depends on how much else you’re having. 2-3 per person is the norm.
Teresita
This is an amazing recipe! Thank you for sharing!
Chef Dennis Littley
You’re very welcome. I’m happy to hear you enjoyed my oysters rock!
Faith
Good recipe, easy to follow. Delish!
Even had some non-oyster friends giving thumbs up.
Very nice, thank you
Roberto
What a fabulous recipe!!! I also froze some prepared but uncooked Oysters Rockefeller. Do I follow the same cooking instructions for the frozen ones?
Chef Dennis Littley
I’m happy to hear you enjoyed my oysters Rockefeller, they wer always a big hit in my restaurant days.
Faith Tomney
I’m about to try your recipe (first time for oysters Rockefeller) as part of a Kentucky derby buffet. I will add the optional wine, but before I do that I’m wondering what you think about using bourbon instead?
Your recipe looks good to me – there are many recipes available online. I’ll let you know how it goes – I’m expecting rave reviews😊
Chef Dennis Littley
I think bourbon will be a little too powerful of a flavor with the oysters. I would stay with the white wine.
Faith
Thx Chef, that’s what I was afraid of. I don’t really need ano dish with bourbon, in any case, pretty much everything else has bourbon in the recipe😊