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Oysters & ShellfishAdvanced
Oysters Rockefeller
Broiled oysters on the half shell with a rich spinach, herb, and Pernod butter topping.
Prep
25 min
Cook
10 min
Serves
4
CP
Crabby Pilot
Professional pilot & seafood enthusiast
✈️
The Story
“Named after Rockefeller because it's so rich. I first tried these at a New Orleans bistro after a charter into Lakefront.”
Ingredients
- 2 dozen fresh oysters, shucked on the half shell
- 10 oz fresh spinach, blanched and chopped
- 4 tbsp butter
- 3 cloves garlic, minced
- 1/4 cup Pernod or Herbsaint
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan, grated
- 1/2 cup panko breadcrumbs
- Hot sauce to taste
- Rock salt for baking sheet
Instructions
1
Preheat broiler. Spread rock salt on a baking sheet.
2
Melt butter. Sauté garlic 30 seconds, add spinach, parsley, and Pernod. Cook 2 minutes.
3
Stir in breadcrumbs, Parmesan, and hot sauce.
4
Nestle oysters into the rock salt. Top each with the spinach mixture.
5
Broil 4–5 minutes until golden and bubbling.
6
Serve immediately on the salt bed with lemon wedges.
🍷
What to Drink
Champagne or a crisp Muscadet.
