Oysters rockefeller is a classic warm appetizer made with oysters on the half shell with a buttery spinach filling and crispy crumb topping. Though simple, it’s a rich dish that’s usually reserved for special occasions, though I think whenever you make this oysters rockefeller recipe… that, in itself, IS THE OCCASION. Don’t be intimidated. The steps are straightforward and the results are spectacular.
What is oysters rockefeller?
The original oysters rockefeller recipe originated in one of my favorite food cities, New Orleans. It first made an appearance in 1889 at the now renowned Antoine’s restaurant.
Created by Jules Alciatore, (Antoine’s son) this appetizer was initially meant to use snails (escargots) instead of oysters. However, snails weren’t readily available in Louisiana, oysters were! A legend was born.
No one knows what the actual recipe for oysters rockefeller is. Jules divulged his secret recipe only to his family, so if you want to try the OG, you’ll have to go to Antoine’s (which I recommend anytime you’re in the Big Easy).
Obviously this famous dish was named for John D. Rockefeller, however, there are several thoughts on how that moniker derived.
One is that the green in the sauce, represented all the greenbacks that the Rockefellers had. Another is a proclamation from one diner who exclaimed, “these oysters are as rich as Rockefeller.”
You decide. To me, both tales are equally believable.
What we do know, is that oysters rockefeller is a rich appetizer of oysters on the half shell, topped with a buttery combination of herbs and crispy topping, which actually gives a lot of leeway in your own preparations. Here’s how I do it.
Ingredients for oysters rockefeller recipe
- Oysters in their shells
- Butter
- Garlic
- Shallots
- Fresh Spinach
- Kosher Salt
- Crushed Red Pepper Flakes (optional)
- Pernod, Pastis, Vermouth or Sherry
- Sourdough Breadcrumbs
- Parmesan Cheese
- Parsley
3 components to rockefeller oysters
Fresh shucked oysters & the shell
You can use whatever type of oysters are readily available for this rockefeller recipe, but I would recommend something that’s not too small or too big. Too small and they’ll be overwhelmed by the filling and crumbs. Too big and they approach dinner fare instead of an appetizer.
Mine came from the Chesapeake Bay (specifically Rappahannock Oyster Company, if you want to order some for yourself – not an affiliate link, just a fan).
Buttery green Rockefeller filling
For my green filling, I use spinach and this is actually a pretty common ingredient, though some recipes call for a mixture of fresh herbs like parsley and chervil. The key is having a fresh green filling (to represent all that Rockefeller cash).
I use a combination of garlic and shallots cooked in a copious amount of butter until they’re fragrant, tender and translucent. A glug of Pernod or Pastis is a common addition to deglaze the pan, but you can also use vermouth or even sherry.
Pernod and Pastis are anise flavored liquors while vermouth and sherry are sweeter fortified wines.
If you like a little spice, I recommend a pinch of red pepper flakes or a few solid dashes of your favorite hot sauce when serving.
Crispy crumb topping
Some recipes use panko breadcrumbs, but I prefer a sturdy, fresh sourdough crumb. You can make homemade breadcrumbs in about 20 seconds in a mini food processor.
After the crumbs are blended, I add butter (to help then brown and crisp in the oven) along with parmesan cheese and fresh parsley (more of that Rockefeller green for the oysters).
How to make the spinach filling
- Melt the butter over medium heat until foamy and add the chopped garlic. Cook for about 1 minute, stirring occasionally until fragrant, but not browning.
- Add the shallots and cook until tender.
- Stir in the spinach, kosher salt and red pepper flakes, if using.
- Cook for 2-3 minutes or until the spinach wilts.
- Add the liquor to deglaze the pan and cook until most of the liquid cooks off.
I can attest to the richness of this green spinach mixture. Every strand of spinach is coated in the garlicky buttery blend.
The key is to not over-cook the spinach. It should just wilt, then remove it from the heat.
If you continue to cook the greens, the color will fade to a dull grayish green. It’s not the end of the world as you’ll top it with the buttery parmesan breadcrumbs, but the greener the hue, the more ROCKEFELLER-Y your oysters will be.
Making Parmesan Breadcrumbs
The crispy, crunchy breadcrumb topping is a critical component to the oysters Rockefeller appetizer.
Many recipes call for panko, but this combination of fresh breadcrumbs with a bit of butter (to crisp and brown) as well as grated parmesan and fresh parsley, makes a much more flavorful topping.
- Remove the crusts from the bread and break into smaller pieces. Transfer the bread to a mini food processor.
- Pulse until fine crumbs form, then add butter and pulse again until it’s combined with the breadcrumbs.
- Add the parmesan cheese and parsley. Pulse until the parsley is finely chopped.
Shucking the oysters
Ok, so let’s get to the nitty gritty. Shucking oysters. I normally have my S.O. handle this task for me, while I prepare the other components, but he wasn’t home as I was cooking and the responsibility fell to me. Which means that if I can do this, so can you.
I found this video which coached me through the process.
Oyster Shucking Tips:
- There is a cupped side of the oyster and a flat side. Make sure you rest the oyster on the cutting board, with the cup side resting on the board, so you don’t lose any of the oyster liquor when you open the shell.
- Wear a protective glove (preferably rubberized for a sticky grip) for the hand that’s holding the oyster. I can’t stress this enough. In order to get the oyster knife into the hinge, you have to apply pressure… since oysters don’t have an even surface, the oyster knife is more likely to slip. If (and when) it does, you don’t want your unprotected hand taking the brunt of the force. Confession: I gave myself a gash in the webbing between my thumb and forefinger when I skipped the glove.
- Insert the knife into the hinge portion of the bivalve, not the side or front. You can’t get enough torque to open it from this angle and the shell can break.
- After your oyster knife breaks the hinge and opens the oyster, wipe off the knife on a dish towel, so you don’t transfer bits of the shell into the flesh or brine. This is a simple step, but crucial.
- The oyster is held in its shell by an adductor muscle on both the top and bottom of the shell. Run your knife horizontally along the top flat shell to separate the the adductor muscle that attaches the oyster to its shell. Discard the flat shell.
- Run the knife below the oyster to dislodge the meat from the other adductor muscle, so that it’s floating loosely in the brine. (The video above shows how to do this).
How to assemble oysters rockefeller:
- Transfer the shucked oysters to a sheet pan lined with a bed of rock salt (a.k.a ice cream maker salt). The salt will hold the oysters upright, so the brine doesn’t run out of the shell.
- Top with a teaspoon of the spinach mixture.
- Sprinkle with the parmesan breadcrumb topping.
- Bake for 10-15 minutes until the oysters are cooked, the filling is warm and the breadcrumbs are golden and crunchy.
Voila! Rockefeller oysters!
Standard and not so standard variations on oysters Rockefeller
- Add crispy bacon or pancetta to the breadcrumb topping.
- Skip the crumbs and top the oysters and spinach with hollandaise sauce for an even richer Rockefeller vibe!
- Instead of spinach, top your Rockefeller oysters with slow-braised collard greens and a bit of tasso ham for a Southern/Louisiana flair — call it Oysters Boudreaux.
How many Rockefeller oysters per person?
Depending on appetites, figure 2-3 baked, stuffed bivalves per person for an appetizer sized portion.
What do you serve with the oysters rockefeller recipe?
I like to cut the richness of the Rockefeller oysters with something bubbly. Champagne or sparkling wine is the perfect foil.
Bubbly and baked oysters Rockefeller sets the stage for the rest of the meal. So, why not make the next course a simple, but decadent pan seared ribeye or grilled veal chops. For a make ahead option, try Julia’s classic boeuf bourguignon or this amazing stuffed leg of lamb.
Side dishes like garlic herb flageolets and tomatoes provençal or steamed asparagus with creamy dijon dressing are easy ideas to round out the protein main course.
More fancy-ish holiday appetizers you’ll love:
- Pan Fried Oysters Oreganata
- Grilled Smoked Artichokes with Lemon Aioli
- Pork Rillettes
- Creamy Chicken Livers with Caramelized Onions
- Stone Crab Claws with Mustard Sauce
- French Onion Soup
- Aromatic Duck Rillettes
- Fancy Baked Sea Scallops
- Veal and Pork Country Pâté
Classic Oysters Rockefeller
equipment
- Oyster Shucker
- Rock Salt
- mini pressure cooker
- Safety Gloves for the hand that will steady the oyster to shuck them.
ingredients
- 24 oysters in their shell
FOR THE SPINACH TOPPING:
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 large whole shallot minced
- 6 ounces baby spinach
- 1/2 teaspoon Diamond kosher salt or 1/4 teaspoon Morton's kosher salt
- pinch crushed red pepper flakes
- 2 tablespoons pernod, pastis or vermouth
FOR THE BUTTERED PARMESAN BREADCRUMBS:
- 2 slices slices sturdy sourdough crusts removed
- 2 teaspoon butter
- 1/2 cup grated parmesan cheese or pecorino romano
- 3 tablespoons fresh parsley
instructions
FOR THE SPINACH TOPPING
- Melt the butter in a large skillet over medium high heat until foamy. Add the garlic and stir, cooking for one minute until fragrant.
- Add the shallot and cook for 1-2 minutes until they're softened and translucent, but not browning. Turn the heat down if they start to brown.
- Add the spinach, salt and crushed red pepper flakes. Toss the spinach into the butter mixture using tongs. Cook for 2-3 minutes or until the spinach starts to wilt.
- Deglaze the pan with the pernod and cook until most of the liquor has evaporated. Set aside.
FOR THE BREADCRUMBS:
- Tear the bread into small pieces and transfer to the food processor. Pulse several times until you have fine breadcrumbs.
- Add the butter and pulse again to combine.
- Add the parmesan cheese and parsley. Pulse several more times until the parsley is finely chopped and the mixture is well combined. Set aside.
PREHEAT THE OVEN:
- Heat the oven to 450°. Line a rimmed baking sheet with enough rock salt to form a bed to hold the oyster shells steady and upright. Set aside.
SHUCK THE OYSTERS:
- Put on your safety glove (preferably something rubberized and sturdy to help you hold the oyster steady.)
- Look at the oyster to determine which side is the "cup" side and which is the "flat flap". Rest the oyster, cup side down, on a cutting board or work surface and hold it firmly on the board with the "hinge" area exposed.
- Insert the oyster shucker into the hinge (umbo) and gently wiggle back and forth until you feel the knife slip into the hinge. Turn the knife to break the hinge.
- Work carefully so you don't spill the oyster brine.
- Wipe any debris from the oyster knife (so you don't get any detritus into the meat or brine) and run the knife flat along the top shell to detach the muscle from the shell.
- Run the oyster knife under the oyster to cut the adductor muscle and separate the oyster from the shell.
ASSEMBLE OYSTERS ROCKEFELLER:
- Carefully place the oysters on the bed of rock salt in such a way that the oyster is propped up and no briny liquid escapes.
- Top each oyster with 1 rounded teaspoon of the spinach mixture, followed by the buttered breadcrumbs.
- Transfer the oysters to the preheated oven and cook for 10-15 minutes or until the tops are golden brown and hot. Serve immediately.
Nutrition
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