Rich, savory and bubbling hot, Oysters Rockefeller are a classic way to showcase fresh oysters. This version combines spinach, herbs, Parmesan and buttery breadcrumbs with just a touch of heat.
Serves 4–6 | Makes 24 oysters
Ingredients
For the oysters
- 24 fresh oysters, shucked on the half shell
- Rock salt or coarse kosher salt, for the baking sheet
- Lemon wedges, for serving
For the Rockefeller topping
- 3 tablespoons unsalted butter
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 3 cups fresh spinach, finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons green onions, finely sliced
- ½ cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- 2 tablespoons Pernod or dry white wine
- 1 teaspoon fresh lemon juice
- ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
Preparation
Preheat oven to 450°F. Spread a thick layer of rock salt over a rimmed baking sheet. Nestle the oysters into the salt so they remain level and their liquor stays inside the shells.
Melt 2 tablespoons of butter in a skillet over medium heat. Add the shallots and garlic and sauté until softened, about 2 minutes. Add the spinach and cook just until wilted.
Remove from heat and stir in the parsley, green onions, Parmesan, Pernod or wine, lemon juice and cayenne. Season lightly with salt and pepper.
Melt the remaining tablespoon of butter and combine it with the panko. Spoon the spinach mixture generously over each oyster and finish with the buttered breadcrumbs.
Bake for 8–10 minutes, until the oysters are hot and the topping is bubbling. For a beautifully browned top, broil for another 1–2 minutes, watching closely.
Serve immediately with fresh lemon wedges.
Frugé tip: Don’t overpower a great oyster. The topping should complement the oyster’s natural briny flavor—not hide it.