The Southern dish’s namesake is oil tycoon John D. Rockefeller, the richest man in the world at the time the dish was created, aptly named because of the richness of the sauce topping the oysters.
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Oysters Rockefeller are baked oysters on the half shell topped with a buttery sautéed spinach herb mixture, crispy panko breadcrumbs and grated Parmesan cheese. The oysters are baked until the topping is golden brown and the oysters are tender. It’s a rich dish served as an appetizer that’s great for special occasions like New Year’s eve or Valentine’s day though it comes together quickly. It can easily be scaled up to serve a crowd though one batch of the recipe (12 oysters) is great for 2 to 4 people as an appetizer.
While I make this recipe in the oven it can easily be made on the grill as well for a smokier finish. If serving this dish for a Valentine’s day appetizer, try swapping the base of regular rock salt for a festive pink himalayan rock salt.
This dish was created at Antoine’s restaurant in New Orleans by Jules Alciatore. It became an American alternative to the French classic, escargot – or “baked snails”. The cook substituted local oysters for snails and this decadent dish was born. Escargot is made with a parsley butter sauce while oysters Rockefeller is made with spinach and a combination of other herbs. The Southern dish’s namesake is oil tycoon John D. Rockefeller, the richest man in the world at the time the dish was created, aptly named because of the richness of the sauce topping the oysters.
Key Ingredients in This Recipe
Oysters – I like to use a medium oyster for this dish with a fairly shallow shell, like a Wellfleet or Beausoleil oyster. Find fresh oysters at gourmet seafood stores. Most places will shuck them and put them on ice for you if asked. If you go the “shuck it yourself” route, check out my guide here with tips for shucking.
Panko – Rather than using Italian breadcrumbs I use Panko, Japanese breadcrumbs. Panko breadcrumbs make a great crust on fried foods and in this recipe, baked foods. Because they are lighter, they absorb less oil than other breadcrumbs, keeping the topping of the oysters Rockefeller crispier.
Spices – The crunchy spinach and cheese topping is seasoned with a combination of cayenne, paprika, salt and pepper. The mixture adds just a little kick and hint of spice.
Shallot – I use minced shallots rather than yellow onion in this recipe for it’s more delicate flavor (though minced onion can be used in a pinch).
Tarragon – This herb has a subtle licorice flavor and complements seafood very well. The flavor of fresh tarragon is much better and more aromatic though dried tarragon can be used if fresh is unavailable. In this recipe it’s used in combination with parsley. While the original recipe for oysters Rockefeller uses pernod (anise-flavored liqueur) for the licoriche flavor, I prefer the fresh tarragon.
Green onion – Finely chopped scallions add a subtle onion-y flavor that complements the herbs in the recipe.
How to Make Oysters Rockefeller
Step 1: Arrange the shells on salt in a baking dish.
Preheat oven to 400ºF (200ºC). Loosen the oysters from the shell and set aside in a medium bowl. Arrange the rock salt in a baking dish and firmly press the shells into the salt.
Step 2: Sauté shallots.
In a medium sauté pan over medium heat, add the butter and allow to melt. Add the shallots and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté an additional 15 seconds.
Step 3: Make the spinach filling mixture.
Add the spinach, parsley, onions and tarragon and stir until the greens have wilted, about 4 minutes. Stir in the lemon juice, cayenne, paprika, salt and pepper followed by the cream.
Step 4: Add the oysters to the shell and top with mixture.
Add the oysters back into the shells. Top with a spoonful of the greens mixture followed by the breadcrumbs and Parmesan cheese.
Step 5: Bake the oysters Rockefeller.
Bake until the breadcrumbs are lightly browned, about 15 minutes. Garnish with chives (optional) and serve immediately with lemon wedges on the side.
Tips and Tricks for This Recipe
Swaps and substitutions
I can sometimes find it difficult to find fresh tarragon so you can substitute dried tarragon if needed. Substitute 1 teaspoon of dried tarragon for 1 tablespoon of fresh chopped tarragon. Dried can have a bit more of a bitter flavor than fresh.
If you can’t find rock salt you can arrange the oyster shells on shaped aluminum foil to hold them evenly in the pan.
I finely chop the spinach and herbs so there is no need for a food processor to chop the mixture though it can be pulsed for a finer grind.
How to Prep this Recipe in Advance
The spinach mixture can be prepped up to a day ahead of time for easy assembly.
I recommend shucking the oysters a close to serving for the freshest dish though you can buy them and have them shucked for you at a seafood counter up to 24 hours in advance.
Other Recipes to Try
If you enjoy this oysters Rockefeller recipe, I recommend checking out some of these:
Preheat oven to 400ºF (200ºC). Loosen the oysters from the shell and set aside in a medium bowl. Arrange the rock salt in a baking dish and firmly press the shells into the salt.
In a medium sauté pan over medium heat, add the butter and allow to melt. Add the shallots and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté an additional 15 seconds.
Add the spinach, parsley, onions and tarragon and stir until the greens have wilted, about 4 minutes. Stir in the lemon juice, cayenne, paprika, salt and pepper followed by the cream.
Add the oysters back into the shells. Top with a spoonful of the greens mixture followed by the breadcrumbs and Parmesan cheese.
Bake until the breadcrumbs are lightly browned, about 15 minutes. Garnish with chives and serve immediately.
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