Oysters Rockefeller
Transport your taste buds to the opulent coastline of New Orleans with this Oysters Rockefeller recipe, a true showstopper for seafood lovers and dinner party hosts alike. Fresh oysters are nestled in their shells atop a bed of rock salt, then topped with a decadent mixture of buttery sautéed shallots, garlic, and finely chopped spinach, enhanced by the subtle anise aroma of Pernod liqueur (optional). A golden crust of panko breadcrumbs and Parmesan cheese finishes these baked oysters to perfection, delivering a crispy, savory contrast to the tender mollusk inside. Garnished with fresh parsley and a drizzle of lemon juice, these luxurious oysters pair elegance with rich, briny flavor that’s sure to impress. Perfect as an appetizer or indulgent main course, this classic recipe brings a taste of Creole cuisine to your table in just 40 minutes.
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Recipe Information
Ingredients
- 12 pieces fresh oysters
- 4 tablespoons unsalted butter
- 2 small, finely chopped shallots
- 2 cloves, minced garlic
- 2 cups, finely chopped baby spinach
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- 2 tablespoons Pernod (anise-flavored liqueur, optional)
- 1 teaspoon worcestershire sauce
- 1 teaspoon hot sauce
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 cups (for lining the baking sheet) rock salt
- 2 tablespoons, minced (for garnish) fresh parsley
- 1 tablespoon olive oil
Instructions
Preheat your oven to 450°F (230°C).
Rinse and scrub the oyster shells under cold water to remove any grit or debris. Carefully shuck the oysters, reserving the oyster meat and the liquid (liquor). Set aside the bottom shells and make sure they are clean.
In a medium-sized skillet, melt the butter over medium heat. Add the chopped shallots and minced garlic, cooking until fragrant and soft (about 2 minutes).
Stir in the chopped spinach and cook until wilted. Add the Pernod (if using) and continue cooking for 1-2 minutes.
Remove the skillet from the heat and stir in the breadcrumbs, Parmesan cheese, Worcestershire sauce, hot sauce, lemon juice, salt, and black pepper. Mix well until you have a thick, crumbly paste.
Spread the rock salt evenly across a baking sheet. This will help stabilize the oyster shells during baking.
Place the reserved oyster shells on top of the rock salt. Add a small amount of reserved oyster liquor to each shell, then place one oyster inside each shell.
Spoon the breadcrumb mixture evenly over each oyster, pressing gently to create a mound on top.
Drizzle a small amount of olive oil over the top of each oyster to help them brown while baking.
Bake in the preheated oven for 8-10 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for a minute before garnishing with minced parsley.
Serve immediately while hot, with lemon wedges on the side if desired.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 56117 mg | 2440% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.9 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 24.2 mcg | 121% | |
| Calcium | 507 mg | 39% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
