Go Back
Delicious Savory Oysters Rockefeller Recipe
Alyssa

Delicious Savory Oysters Rockefeller

Delight in savory Oysters Rockefeller—oysters topped with a rich herb mixture and baked to perfection. A luxurious appetizer for any special occasion.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 12 fresh oysters
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped shallots
  • 1 clove minced garlic
  • 1/2 cup chopped fresh spinach
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onions
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons Pernod optional
  • Salt and black pepper to taste
  • Rock salt for baking readjustment
  • Fresh lemon wedges for serving

Method
 

  1. Preheat the Oven: Begin by preheating your oven to 450°F (230°C). This temperature is crucial to achieve the desired crispiness.
  2. Prepare the Oysters: Shuck 12 fresh oysters carefully, ensuring that the shells remain intact. Lay them flat on a baking sheet filled with rock salt to prevent them from tipping over during cooking.
  3. Sauté Aromatics: In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1/4 cup chopped shallots and 1 clove minced garlic, sautéing until fragrant, about 2-3 minutes.
  4. Add Greens: Stir in 1/2 cup chopped fresh spinach, 1/4 cup parsley, and 1/4 cup chopped green onions. Cook until the spinach has wilted and turned bright green, around 2 more minutes.
  5. Mix in Dry Ingredients: Remove the skillet from heat and mix in 1/4 cup breadcrumbs and 1/4 cup grated Parmesan cheese. If using, add 2 tablespoons of Pernod for anise flavor along with a pinch of salt and black pepper to taste. Ensure everything is evenly combined.
  6. Stuff the Oysters: Carefully spoon the mixture onto each oyster, filling them generously. The filling should be slightly heaped on each oyster.
  7. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the topping is golden brown and bubbling.
  8. Serve: Once baked, remove from the oven and allow them to cool slightly. Serve the oysters warm, accompanied by fresh lemon wedges for squeezing over the top before enjoying.