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- Dish type
- Seafood starters
The original recipe of his American shellfish classic was created in New Orleans. These are very impressive!
45 people made this
- 2 rashers streaky bacon
- 24 unopened, fresh medium oysters
- 275g (10 oz) cooked spinach
- 5 tablespoons breadcrumbs
- 3 spring onions, chopped
- handful chopped fresh parsley
- 1/2 teaspoon salt
- 1 dash hot pepper sauce, such as Tabasco
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Pernod
- 1kg (2 1/4 lb) coarse sea salt
MethodPrep:30min ›Cook:30min ›Ready in:1hr
- Preheat oven to 230 C / Gas mark 8.
- Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, chop and set aside.
- Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to the boil. Remove from heat and drain; let cool. When cooled, break the top shell off of each oyster.
- Using a food processor, chop the bacon, spinach, breadcrumbs, spring onions and parsley. Add the salt, hot sauce, olive oil and Pernod and pulse until finely chopped but not puréed, about 10 seconds.
- Arrange the oysters in their half shells on a pan with sea salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then change the oven's setting to grill and grill until browned on top. Serve hot.
Reviews & ratingsAverage global rating:(37)
Reviews in English (28)
This is an amazing recipe. Perfect in everyway. I used Pernod. I was thrilled I had this for this recipe.-21 Jul 2008
by Ina Woodruff
My husband has had me searching everywhere for a recipe for Oysters Rockefller that tastes like the ones he ate once upon a time. He said this is it! The recipe is very simple, the longest part of preparation is opening the oysters! Wonderful!-21 Jul 2008
My husband has had me searching everywhere for a recipe for Oysters Rockefller that tastes like the ones he gets at The Parson's Table (his favorite "fancy" restaurant). He said this is it! The recipe is super simple, the longest part of preparation is opening the oysters! He ate 6 & we froze the other 18 in three zip-loc bags. Next time, we'll just get them out of the freezer, sprinkle a few more breadcrumbs & grated cheese on top, then pop into the oven! Wonderful!Robin Weiss in NC.-21 Jun 2002
Oysters RockefellerAdapted from Craig Claiborne | The New York Times Cook Book | HarperCollins, 1990
A favorite along the eastern seaboard during the earlier part of the 20th century was Oysters Rockefeller—baked oysters topped with savory greens. Because of its rich ingredients, creator Jules Alciatore of Antoine’s Restaurant in New Orleans chose John D. Rockefeller, one of the wealthiest men in the nation, as its namesake.–Craig Claiborne
LC Eat Your Greens Note
Well, sneaking greens into an oysters dish laced with Pernod is certainly one way to get folks to eat your, er, their greens.
- Quick Glance
- Quick Glance
- 30 M
- 30 M
- Serves 6
- 10 ounces fresh spinach
- 2 tablespoons olive oil
- 1 teaspoon chopped garlic
- Pinch of red pepper flakes
- 2 dozen medium to large oysters
- 4 slices bacon
- 3 tablespoons butter
- 3 tablespoons chopped shallots
Clean the fresh spinach, removing and discarding the larger stems. Heat the olive oil in a skillet over medium heat and, when the oil is hot but not smoking, add the spinach to the pan. Cover with a lid and cook until the spinach starts softening and reducing in volume. When it becomes soft but not yet wilted, turn it in the pan and add the chopped garlic, salt, and red pepper flakes. Cook, tossing and mixing the spinach, for 1 1/2 to 3 minutes, until it is wilted and just tender. Transfer to a bowl and set aside.
Open the oysters. Drain off the juice, reserving it for other uses.
Preheat the oven to 190°F (87°C).
On each of 4 ovenproof plates, spoon 6 small mounds of spinach a couple inches apart. Gently press down on the tops to make an indentation or “nest” in the center of each mound. Place a raw oyster in each of these indentations and put the plates in the oven to warm while you cook the bacon and the shallots and butter.
Arrange the bacon side by side on a ridged microwave tray. Microwave for about 5 minutes, until nicely crisped, and then cut or break the slices into 1/4-inch pieces.
Melt the butter in a small skillet over medium heat. Cook until it starts changing color and becoming light brown. Add the shallots, stir, and cook for about 30 seconds longer so the butter continues to cook along with the shallots.
Remove the hot plates of spinach and oysters from the oven, spoon a little shallot butter on top of each, and sprinkle with the bacon. Serve immediately.
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OMG. Oysters Rockefeller is a Louisiana favorite. A rich, and creamy blend of spinach, cheeses, and bacon on top of a juicy, plump oyster. Seriously, what more could you ask for? I hope you will love this recipe as much as I loved creating it. The recipe is relatively easy. Just a few simple steps and these amazing Oysters Rockefeller can be on your table in just under thirty minutes!
I used Blue Point oysters from The Carolina Meat & Fish Co. for this recipe. I would suggest using these, or an oyster similar in size and brininess. Ask your local fishmonger for substitutes, if Blue Points are not available. This recipe will make about a dozen and a half oysters! Shucking oysters is fun for me, but if you do not want to bother, be sure to ask for them to shuck them for you and keep in the shell.
Naturally, I created a short video on how to make these fabulous Oysters Rockefeller on TikTok. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to join!
HOW TO MAKE THE FILLING FOR OYSTERS ROCKEFELLER
Heat oven to 375 degrees. Cut the bacon into tiny pieces. Cook to crispy. Drain excess fat and reserve. While the bacon is cooking, place the spinach in a microwave-safe bowl. Microwave on high for a minute. Place spinach on a cutting board and chop into tiny pieces. Reserve.
Melt three tablespoons of butter in a pan. Add the shallots and garlic. Cook for about a minute.
Add the chopped spinach. Season with black pepper. You should NOT need to add additional salt. The butter and bacon will provide plenty. Pour in a splash of the white wine.
Add in the heavy whipping cream and combine. Allow this mixture to cook for about two minutes. Basically, just enough to heat up the cream and allow the mixture to thicken a bit. Add about one half of the crisp bacon pieces to the spinach mixture.
Stir to combine.
Remove pan from heat. In a small bowl, melt the remaining two tablespoons of butter in the microwave. Remove from microwave and add in the Panko bread crumbs. Stir well to coat the breadcrumbs. Mix in a tablespoon of the fresh chopped parsley.
FILLING AND BAKING THE OYSTERS ROCKEFELLER
Grab a baking dish or pan. I used this flat cast iron pan from Lodge. It was perfect for making this recipe. Pour the rock/coarse salt on the bottom of the pan. You can also substitute with ice cream salt. This will help keep the oysters steady as you fill and bake. Arrange the oysters on the salt foundation.
Place one or two spoonfuls of the spinach mixture on top of each oyster.
Top the spinach mixture with the Parmesan and Gruyere. I just topped each one off with a few generous pinches.
Top the cheese with the Panko/butter mixture.
TO FINISH AND SERVE OYSTERS ROCKEFELLER
Bake in a 375 degree oven for about 10 to 12 minutes. You will notice that the cheese will melt and the breadcrumb topping will turn a golden brown. Broil for the last minute or so. Remove from oven and top with lemon zest and a few of the leftover bacon pieces. Serve immediately with fresh lemon wedges. ENJOY these elegant Oysters Rockefeller! If you love oysters, you will enjoy my recipes for Southern Fried Oysters and Grilled Oysters.
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- ¾ cup chopped fennel bulb, bulb only
- ¼ cup chopped leeks, green and white parts
- ¼ cup finely chopped curly parsley
- ¼ cup finely chopped scallions (green and white parts)
- ¼ cup chopped celery
- ¼ cup ketchup
- 1 ½ cups frozen spinach, cooked, drained, and chopped
- ½ teaspoon salt
- ½ teaspoon freshly ground white pepper
- ½ teaspoon cayenne
- 1 teaspoon dried thyme
- 1 teaspoon ground anise
- 2 teaspoons Worcestershire sauce
- ¼ cup Herbsaint liqueur
- 1 cup (2 sticks) melted, salted butter
- ½ cup seasoned dried breadcrumbs
- 12 cups rock salt
- 6 dozen oysters on the half shell
- 12 lemon wedges
These were served up at a Mardi Gras-themed dinner party that we attended. Everyone absolutely loved them.
Prep Time: 30 minutes
Cook Time: 15 minutes
4 Tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod (can sub white wine)
Salt and pepper, to taste
dash red pepper sauce
2 Tablespoons olive oil
1/4 cup grated Parmesan
1 Tablespoon chopped parsley
2 dozen oysters, on the half shell
Lemon wedges & Tabasco sauce, for serving
Prepare oyster filling:
1. In a medium skillet, melt butter. Add garlic and saute for 2 minutes remove from heat.
2. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.
3. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. De-glaze the pan with Pernod or white wine. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes.
4. Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley, & season with salt and pepper.
5. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden.
- 48 small to medium oysters, such as Wellfleet or Beau Soleil, scrubbed
- 1 cup (2 sticks) unsalted butter, cut into 1/2-inch slices
- 6 medium shallots, peeled and thinly sliced
- Coarse salt
- 3/4 cup all-purpose flour
- 1/2 cup Herbsaint
- 4 cloves garlic, finely grated
- 1 tablespoon finely chopped oil-packed anchovy fillets, in their oil
- 1 1/2 cups heavy cream
- 1 pound baby spinach, stemmed, washed, and chopped
- 1 pound fresh watercress, stemmed, washed, and chopped
- 2 sprigs fresh basil, chopped
- 2 sprigs fresh tarragon, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup toasted panko
- 1/4 cup dried breadcrumbs
- 2 scallions, trimmed, white and light green parts only, thinly sliced
- Juice of 1 to 2 lemons
Preheat the oven to 375 degrees.
Place a strainer over a medium bowl gently shuck the oysters over the strainer, using the strainer to catch the meat and strain the liquor into the bowl. Reserve the deeper halves of each oyster shell (discarding remaining shells) and scrub clean under cold running water dry shells and arrange in a single layer on a baking sheet set aside.
In a medium skillet, melt butter over medium heat. Add shallots season with salt and cool until tender, 3 to 5 minutes. Stir in flour. Add Herbsaint and cook until almost all the liquid has evaporated. Add garlic and anchovies and their oil stir to combine. Season with salt. Add heavy cream and reserved oyster juices let cook 1 minute. Stir in spinach, watercress, basil, and tarragon. Cook until mixture thickens, 3 to 5 minutes. If mixture seems too thick, add a little water or heavy cream to thin.
Place reserved oyster shells in oven and bake until warm, about 2 minutes. In a medium bowl, mix together cheese, panko, and breadcrumbs until well combined set aside.
Spoon scant tablespoon spinach mixture into each of the shells and top each with a whole oyster. Top with a little more of the spinach mixture and sprinkle with the breadcrumb mixture. Transfer to oven and bake until oysters are warm to the touch, 2 to 3 minutes.
Preheat broiler. Place oysters under broiler to brown. Garnish with scallions and season with lemon juice serve immediately.
Remove and discard stems from spinach. Wash leaves pat dry. Coat a nonstick skillet with cooking spray place over medium-high heat until hot. Add one-third of spinach saute 1 minute or until wilted. Set aside. Repeat procedure twice. Chop spinach.
Saute shallots and garlic in 2 tablespoons butter over medium-high heat until tender. Stir in spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Melt 3 tablespoons butter in a heavy saucepan over low heat. Add flour stir until smooth. Cook 1 minute, stirring constantly. Add half-and-half cook over medium heat, stirring constantly, until mixture is thickened. Stir in lemon juice and remaining 1/8 teaspoon pepper. Stir in spinach mixture.
Scrape a knife between oysters and shells to free meat set shells aside. Place oysters in a colander to drain.
Sprinkle rock salt in two 15- x 10- x 1-inch jellyroll pans arrange reserved shells on salt. Place 1 oyster in each half shell. Top with spinach mixture sprinkle with bacon and cheese. Broil 3 inches from heat (with electric oven door partially opened) 4 minutes.
For the creamed collard greens
In a large pot of boiling salted water, blanch the collard greens for 3-4 minutes until tender. Shock the collards in a bowl of ice water to stop the cooking process. Drain and squeeze well to remove any excess water.
In a medium-sized pot, melt the butter over medium heat and cook the ham until crispy, about 6 minutes. Transfer ham to a paper towel to drain and set aside. Add the shallots, garlic, and some salt and pepper to taste to the fat in the pot and cook, stirring constantly, until the shallots are tender, about 2-3 minutes.
Add the flour and continue to stir, mixing well so that the flour is well incorporated. Let the flour cook for 1 minute and then slowly whisk in the cream, a little at a time, to incorporate into the roux. Add the cayenne, hot sauce, and greens and cook for until the liquid is thick and the greens are tender, about 15 minutes. Adjust seasoning to taste.
For the Tabasco aioli
Mash the garlic into a paste using salt and the back of a knife. Add to a bowl with the egg yolk, Tabasco, lemon juice, and mustard and whisk to incorporate. Slowly add the oil, 1 drop at a time, whisking constantly until the sauce is emulsified. The aioli should have a thin enough consistency to drizzle but thick enough to coat the back of a spoon. If the aioli is too thick, whisk in 1-2 drops of water. Add salt and pepper to taste and allow to rest in the refrigerator for 30 minutes. Chill, covered, until ready to use.
For the fried oysters
Mix the buttermilk, hot sauce, Worcestershire sauce, and lemon juice together with the ½ teaspoon of pepper and ½ teaspoon of salt. Add the oysters and allow to marinate for 2-4 hours.
In a separate bowl, mix the grits, corn flour, and the rest of the seasonings together. Season with salt and pepper to taste. In a large heavy-bottom pot, heat the canola oil to 360 degrees. When the oil is hot enough, drain the oysters from the marinade and dredge them in the grit mixture. Do not dredge the oysters until your are ready to fry, as they will become too wet if they sit in the grits mixture for too long.
Carefully drop the oysters into the hot oil and allow to fry until they are golden brown and singing,* about 2 minutes. Using a slotted spoon, remove the oysters from the oil and drain on a paper towel. Season immediately with salt and pepper to taste.
To serve, place 1 tablespoon of the creamed collard greens on each of the 6 oyster shells. Place 1 oyster onto each pile of greens, and top with a drizzle of the Tabasco aioli and sprinkle of the crispy ham. Serve with lemon wedges and oyster forks.
Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover chill.
Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
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