Oysters Rockefeller Recipe

Introduction

Oysters Rockefeller is a classic appetizer featuring fresh oysters topped with a rich, flavorful mixture of spinach, herbs, and a crispy breadcrumb crust. This elegant dish is perfect for special occasions or when you want to impress with minimal effort.

Ingredients

• 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 tsp. lemon juice
• 1/2 cup (1 stick) butter, softened
• 2 Tbsp. Pernod or other anise-flavored liqueur
• 3/4 cup panko bread crumbs
• 1/4 cup freshly grated Parmesan
• 1 Tbsp. extra-virgin olive oil
• 1 lb. coarse salt, for baking
• 24 fresh oysters, shucked, shells reserved
• Lemon wedges, for serving

Instructions

1. Step 1: Position a rack in the top third of your oven and preheat to 450°F (230°C). Add garlic, spinach, green onions, parsley, lemon juice, butter, and Pernod to a food processor. Pulse until the mixture is finely chopped and well combined.
2. Step 2: In a medium bowl, combine panko bread crumbs, Parmesan, and olive oil. Mix thoroughly to evenly coat the crumbs.
3. Step 3: Spread the coarse salt on a large baking sheet to a depth of about 1/2 inch. Arrange the oysters in their half shells on the salt so they sit level and steady. Spoon the spinach mixture evenly over each oyster, then sprinkle the Parmesan breadcrumb mixture on top.
4. Step 4: Bake the oysters for about 8 minutes, or until the spinach topping is bubbling and the panko crumbs turn a deep golden brown.
5. Step 5: Serve immediately with lemon wedges for squeezing over the oysters.

Tips & Variations

• For a non-alcoholic version, replace Pernod with a splash of anise extract or omit it altogether.
• Use fresh, high-quality oysters for the best flavor and texture.
• If you don’t have a food processor, finely chop the spinach, herbs, and garlic by hand and mix well with softened butter.
• Try adding a pinch of cayenne pepper or hot paprika to the breadcrumb topping for a subtle kick.

Storage

Oysters Rockefeller are best enjoyed immediately after baking. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently in the oven at 350°F (175°C) for about 5 minutes to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the topping mixture ahead of time?

Yes, you can prepare the spinach and herb butter mixture up to a day in advance. Keep it refrigerated and bring it to room temperature before assembling the oysters.

Is it safe to eat raw oysters for this recipe?

This recipe bakes the oysters, which cooks them through and reduces any risk associated with eating raw shellfish. Always use fresh oysters from a reputable source.

Oysters Rockefeller Recipe

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Oysters Rockefeller is a classic baked oyster dish featuring a rich, flavorful topping made from a blend of spinach, herbs, butter, and Pernod, crowned with crunchy panko and Parmesan cheese. This elegant appetizer is perfect for special occasions and seafood lovers seeking a vibrant and savory bite.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 24 oysters 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Spinach 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 tsp lemon juice
• 1/2 cup (1 stick) butter, softened
• 2 Tbsp Pernod or other anise-flavored liqueur

Topping

• 3/4 cup panko bread crumbs
• 1/4 cup freshly grated Parmesan
• 1 Tbsp extra-virgin olive oil

Oysters and Serving

• 1 lb coarse salt, for baking
• 24 fresh oysters, shucked, shells reserved
• Lemon wedges, for serving

Instructions

1. Preheat and Prepare Spinach Mixture: Position a rack in the top third of the oven and preheat it to 450°F. Add garlic, spinach, green onions, parsley, lemon juice, softened butter, and Pernod to a food processor and pulse until the mixture is finely chopped and well combined.
2. Combine Topping Mixture: In a medium bowl, combine the panko bread crumbs, freshly grated Parmesan cheese, and extra-virgin olive oil. Mix until evenly blended, creating a crumbly topping.
3. Prepare Baking Sheet and Arrange Oysters: 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 firmly on the bed of salt to keep them stable for baking.
4. Top the Oysters: Spoon the prepared spinach mixture evenly over each oyster. Then sprinkle each oyster with the panko and Parmesan topping mixture, ensuring they are well covered.
5. Bake the Oysters: Place the baking sheet in the preheated oven and bake for approximately 8 minutes, or until the spinach mixture is bubbling and the panko topping is deeply golden brown and crispy.
6. Serve: Remove from the oven and serve the Oysters Rockefeller hot, accompanied by fresh lemon wedges for squeezing over the oysters.

Notes

• Ensure oysters are well cleaned and fresh before preparing.
• The coarse salt bed helps stabilize oysters during baking and prevents tipping.
• Pernod brings a distinctive anise flavor; if unavailable, you can substitute with other anise-flavored liqueurs or omit for a milder taste.
• Use freshly grated Parmesan for best flavor and topping texture.
• Serve immediately after baking to enjoy the ideal hot and crunchy texture.

Keywords: Oysters Rockefeller, baked oysters, seafood appetizer, Pernod, spinach topping, crunchy panko, Parmesan, shellfish