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Oysters Rockefeller Recipe

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★★★★★

4.7 from 137 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/oysters-rockefeller-recipe/