Oysters Rockefeller are a classic New Orleans appetizer with a tasty topping baked over oysters in their shell. Here they're lightened up but packed with flavor.
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The last couple of years, Mardi Gras/Carnival has crept up on me and before I know it, it's been and gone. Then I realize I haven't managed to look into any typical festive dishes. Again. This year, however, I decided to change that, hence me making crawfish etouffee not too long ago.
I also came across these oysters Rockefeller which as soon as I saw them, I had to try. And as I expected, they were delicious.
Sadly my husband seems to have developed an allergy to oysters over the last few years. It's obviously not a big challenge, as they're not something you have every day, but it was something we would get now and then when out.
It feels a little weird ordering myself (though I sometimes do, like when I first had oysters Kilpatrick). Although to be honest, since we usually go places that work for the kids, they haven't tended to be a typical option on the menu.
Our local fish shop sells them and I sometimes think I should get them to have at home as a treat as part of lunch. Coming across this way of preparing them was the perfect excuse. I had to try them so I could share the recipe, of course.
What are Oysters Rockefeller?
Oysters Rockefeller are the creation of a New Orleans restaurant and the original recipe is a secret to this day. The topping on the oysters was considered so rich, the dish was named after the richest person of the day, John D Rockefeller.
Although there are variations, the topping generally includes a mix of greens including spinach, pernod, and is topped with cheese and/or breadcrumbs.
Steps to make these tasty oysters
Despite the aura surrounding them, these are actually pretty easy to make, well at least in this version. I've made them a little less rich (and so healthier) than some versions but still full of flavor.
You simply:
- Chop the greens and open the oysters so they sit in the larger half of the shell.
- Soften the garlic in a little butter then add the greens.
- Season the mixture with the pernod, lemon and hot sauce and cook a minute or two to cook off the liquid.
- Spoon this on top of the oysters in their half shell.
- Top with a little parmesan and bake.
Typically you sit them in a bed of rock salt to keep them level, but rather than waste a lot of salt, you can also scrunch up some foil and put this in your baking dish and it works in the same way.
Oysters Rockefeller have so much flavor and are a wonderfully indulgent little bite. I can see why they are often served as part of Mardi Gras celebrations, but they would fit in at any party when you want to impress your guests with a little something special.
Or if you're like me and you only get to enjoy oysters occasionally on your own, that works too. Take any excuse to give these a try.
Try these other tasty seafood appetizers:
- New England style stuffed clams
- Scallops with cranberry bacon jam
- Salmon gravlax
- Baked mussels
- Plus I can't wait to try Garlic and Zest's Mardi Gras grilled oysters.
- Plus get more ideas in the appetizer recipes archives.
Oysters Rockefeller
Ingredients
- 6 oysters
- 1 cup spinach
- ½ cup watercress or use arugula/rocket
- 1 scallion/spring onion
- ½ clove garlic (small)
- ½ tablespoon butter
- 1 tablespoon pernod
- 1 teaspoon lemon juice
- ⅛ teaspoon hot sauce
- 1 tablespoon parmesan finely grated
Instructions
- Preheat oven to 450F/230C. Lightly scrunch a piece of foil and put it in a baking dish big enough to hold all of your oysters so it covers the dish.
- First, shuck the oysters and loosen the meat from the shell. Pour off the liquid, setting it aside. Place the oysters on the foil in the baking dish so they are sitting flat.
- Roughly chop the spinach, watercress or arugula/rocket and thinly slice the scallion/spring onion. Finely chop the garlic.
- Melt the butter in a small skillet/frying pan. Add the spinach, watercress/arugula, scallion and garlic. Cook, stirring for a couple minutes so everything softens and the liquid largely evaporates.
- Add the pernod, lemon juice and hot sauce. Stir through and cook a minute more so the liquid evaporates then remove from the heat.
- Spoon a heaped teaspoon over each oyster then top with a little parmesan.
- Bake for approx 8-12 mins until the top is lightly browned.
Video
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
See more appetizer recipes to try:
- Drunken Asparagus with Feta and Prosciutto by Wholistic Woman
- Ham and Mustard Spirals by Food Lust People Love
- Prosciutto and Blue Cheese Pear Bites by Jersey Girl Cooks
- Lime Shrimp Cups by Our Good Life
- Mini Crab Cakes by My Savory Spoon
- Shrimp Martini by Palatable Pastime
- Southwestern Shrimp Spring Rolls by The Freshman Cook
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mike says
Hi Caroline , on your recipe you say to pour off the liquid from the oyster shell and set it aside . Do you use the oyster juice for anything at all in this recipe ? Or just discard ? Thanks , Making your recipe tomorrow for some friends 🙂
Caroline's Cooking says
Generally, I just discard it but you can add a little in with the greens as they cook if they seem like they are sticking and need a little extra moisture. Hope all enjoy!
Olen says
My comment is that the best Oysters Rockefeller that I ever had were made without bread crumbs, cheese or cream that other recipes dictate. For that matter, it was made without the Pernod. (It's not like anise-flavored liquor is present in the average kitchen!) They were as simple as a mix of chopped spinach and parsley topped onto oysters shucked, but remaining on-the-half-shell, with a single drop of hot sauce, and a single drop of anise extract put onto each oyster...then broiled and served with a slice of lemon to squeeze on the oyster before eating.. I suppose a bit of garlic powder, and chopped scallion could be added, but most recipes go overboard with additions that only serve to mask, rather than enhance, the oyster flavor. Also, I have tried making this using oyster shell I've saved, and canned oyster (I mean actually canned...not the fresh pre-shucked oysters sold in groceries) and, while OK, this was a disappointment compared to fresh oysters.
Caroline's Cooking says
I can definitely see that keeping it simple works well, and agree I think I prefer this dish, at least, without the crumbs.
ZEBA DURRANI says
Love oysters and love your recipe. Thanks for sharing!
Caroline's Cooking says
Thanks Zeba, oysters are great and I loved them this way.
Abbe@This is How I Cook says
Great recipe! Oysters are a family favorite!
Caroline's Cooking says
Thanks Abbe, they're great I agree!
Ann -- The Fountain Avenue Kitchen says
These are a favorite of my husband. He'd be especially thrilled with this recipe!
Caroline's Cooking says
Thanks Ann, I can understand why he likes them, hope you give this version a try!
Hadia says
Such an elegant presentable dish! Looks so yummy!
Caroline's Cooking says
Thanks Hadia, it's both tasty and looks great (and pretty healthy, this version)- the best way!
Barrie says
These are so fancy! I would love to make these AND eat them!
Caroline's Cooking says
Thanks Barrie, both is definitely the best way 🙂
Wendy Klik says
I love oysters and while my hubby isn't allergic he is not a fan so I only make them when we are having company. Great recipe to share for this theme, Caroline.
Caroline's Cooking says
Thanks Wendy, they are so tasty and seemed the perfect fit for the theme!
cheri says
These oysters are beautiful and look perfectly cooked. Love your recipe!
Caroline's Cooking says
Thanks Cheri, they are so tasty.
Deanna says
You have me drooling!! These look simply yummy!!!
Caroline's Cooking says
Thanks Deanna, they are delicious.
The Ninja Baker says
Looks like you've got the Midas touch - or should I say you've mastered the Rockefeller method to riches. At least on the plate =)
Caroline's Cooking says
Thanks you, very kind!
Monica says
Our son has an oyster farm and our family gatherings tend to turn into an oyster fest. It's hard to say what is the favorite but Oysters Rockefeller is right up there. Your version is beautiful. We may have to pull a few oysters and try it this week.
Caroline's Cooking says
Thanks Monica. Wow, an oyster farm is quite the resource to have in the family!
Carlee says
My husband would be in heaven if I made these for him for Valentine's Day! They look delicious!
Caroline's Cooking says
Thanks Carlee, they really are so good!
Nichole says
These are PERFECT for a fancy viewing party at home!
Caroline's Cooking says
Thanks Nichole, I absolutely agree!
Julie says
Caroline this is one beautiful recipe. I wish I liked oysters but no matter how hard I try I don't. John, on the other hand, loves them and this would make one impressive appetizer for him and some of our friends that love them too. Your blog looks great!
Caroline's Cooking says
Thanks Julie, I can understand they are not something everyone would like. I do think these are easier, though, maybe since they are cooked but they don't dry out. Either way I hope someone in your household gets to enjoy these!
Christie says
My husband loves these, but I can't convince him to let me make them at home. He doesn't think the oysters are fresh enough.... Maybe I"ll just make them and see what he thinks then!
Caroline's Cooking says
I can understand that, you do definitely want to get fresh oysters. I am lucky with a great fish market nearby. Hope you manage to persuade him to let you give them a go!
Liz says
So elegant and delicious!!! I'd be hovering around these at any party!
Caroline's Cooking says
Thanks Liz, I think I would do the same 🙂