Oysters Rockefeller

Name: Oysters Rockefeller
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 large fresh oysters (shucked); 1/4 cup unsalted butter (softened); 2 tablespoons Pernod (or other anise-flavoured liqueur); 1 cup spinach (finely chopped); 1/4 cup green onions (finely chopped); 1 tablespoon parsley (chopped); 1 tablespoon breadcrumbs (preferably panko); 1 teaspoon lemon juice (freshly squeezed); 1/4 teaspoon salt; 1/8 teaspoon black pepper

30 min 4 servings Medium

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Oysters Rockefeller

Indulge in the classic Oysters Rockefeller, a sophisticated appetizer featuring oysters baked with a rich buttery topping.

Prep

20 min

Cook

10 min

Total

30 min

Servings

Difficulty

Medium

Oysters Rockefeller is a luxurious and timeless appetizer that first dazzled diners in New Orleans in the late 19th century. Named after John D. Rockefeller, the richest American at the time, the dish reflects opulence with its rich, buttery topping. The classic preparation involves fresh oysters topped with a mixture of butter, herbs, and breadcrumbs, then baked until golden. The addition of Pernod, a French anise-flavoured liqueur, adds a distinctive touch, making this dish a true culinary delight for special occasions or an elegant dinner party.

Instructions

Preheat oven

Preheat your oven to 450°F (230°C).

Pro tip: Ensure the oven is fully preheated for even cooking.

Prepare baking dish

Spread a layer of rock salt on a baking dish to stabilize the oysters during baking.

Pro tip: Rock salt helps keep the oysters upright and prevents spills.

Prepare topping

In a bowl, combine softened butter, Pernod, spinach, green onions, parsley, breadcrumbs, lemon juice, salt, and pepper. Mix well until combined.

Pro tip: Make sure the butter is completely softened for easy mixing.

Assemble oysters

Place each shucked oyster on the rock salt bed. Spoon about a tablespoon of the topping mixture onto each oyster.

Pro tip: Be generous with the topping for a rich flavour.

Bake oysters

Bake the oysters in the preheated oven for 8-10 minutes or until the topping is golden brown and bubbly.

Pro tip: Keep an eye on the oysters to prevent overbaking.

Serve

Remove from oven, let cool slightly, and serve immediately with lemon wedges.

Pro tip: Garnish with additional parsley for a pop of colour.

💡

Tips & Tricks

Choose the freshest oysters from a reputable fishmonger.
Use a rock salt bed to stabilize the oysters while baking.
Adjust the Pernod based on your preference for anise flavour.
Prepare the topping in advance for a quick assembly.

Frequently Asked Questions

What is the origin of Oysters Rockefeller?

Oysters Rockefeller was created in New Orleans in the late 1800s by the chef of Antoine's Restaurant. It was named after John D. Rockefeller due to its richness.

Can I make Oysters Rockefeller in advance?

You can prepare the topping in advance and refrigerate it. Assemble and bake the oysters just before serving for optimal texture.

What kind of oysters are best for this recipe?

Choose large, fresh oysters from a reputable fishmonger for the best flavour and texture.

What can I use instead of Pernod?

If you prefer, you can substitute Pernod with another anise-flavoured liqueur, such as Pastis or Ricard.

How long should I bake the oysters?

Bake the oysters for 8-10 minutes at 450°F (230°C) until the topping is golden brown and bubbly.

Serving Suggestions

Serve Oysters Rockefeller hot from the oven, garnished with a sprinkle of fresh parsley and a wedge of lemon for a touch of brightness. Pair with a crisp white wine such as a Sauvignon Blanc or a sparkling wine to complement the rich flavours. These oysters are best enjoyed immediately, but you can prepare the topping a day in advance and store it in the refrigerator. Assemble and bake just before serving for the best texture and flavour.

Nutrition per serving

180

Calories

Protein

15g

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