Oysters Rockefeller is an unbelievably delicious baked seafood appetizer that will certainly impress all of your friends and family! It features oysters on the half shell that are topped with a creamy spinach mixture and breadcrumbs before being baked in the oven! Go ahead and prepare a few dozen, and then store them in the freezer so they are ready to go whenever you want them!
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Classic Oyster Recipe Appetizer For Parties
If you are hosting dinner guests, this easy recipe is a must-have for your appetizer menu! Everyone will feel like they are dining in a 5-star restaurant with this sophisticated dish.
Oysters Rockefeller are a popular appetizer choice in many different restaurants, but they are also ridiculously easy to make at home! Plus, the oysters are fully cooked, so I recommend giving them a try even if you aren't a huge fan of raw oysters!
🌎 Origin
This New Orleans classic was invented by someone named Jules Alciatore in 1889 at a restaurant named Antoine's. Rumor has it that he was trying to create a more affordable variation to the popular snail dish, escargots.
It got its name because of the green spinach-based sauce that looks like money. The name is in reference to John D. Rockefeller, who was the wealthiest American at the time.
🥘 Ingredients
Go ahead and stop by the seafood counter to pick up some fresh oysters! You can shuck them yourself or purchase them already shucked to save you the effort.
- Oysters - 24 oysters. You can use oysters that are alive in the shell or save yourself some time and buy oysters on the half shell.
- Butter - 4 tablespoons of butter (or a butter substitute).
- Shallots - 2 shallots, finely minced (or use a shallot substitute).
- Garlic - 2 teaspoons of minced garlic (or 2 garlic cloves).
- Baby Spinach - 10 ounces of fresh baby spinach. You can use frozen if that's what you have on hand, but make sure to thaw it first and squeeze out any excess liquid.
- Heavy Cream - 12 ounces of heavy cream (or a heavy cream substitute).
- Romano Cheese - ½ cup of shredded Romano cheese.
- Pernod - 1 tablespoon of Pernod, an anise-flavored liqueur. This gives the dish its signature flavor, but you can use white wine or leave it out altogether. It will still be delicious!
- Lemon Juice - 1 tablespoon of lemon juice, fresh or store-bought.
- Pepper - ½ teaspoon of ground black pepper.
- Panko Breadcrumbs - ¼ cup of Panko breadcrumbs.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Oysters Rockefeller
This appetizer has a few different stages: shucking the oysters (if needed), making the sauce, and then baking it all in the oven. You'll want a large skillet, a wooden spoon, and a baking sheet.
This recipe is for 24 oysters. If using as an appetizer, plan on serving 2-3 oysters per person.
Prep The Oysters
- Prep the oysters. Rinse and clean 24 oysters. Then, carefully open them and use a paring knife to cut under the oysters in order to release them from the shell. Place them onto a baking sheet and keep them in the fridge until ready. *Or, you can use oysters on the half shell.
Make The Spinach and Cheese Topping
- Saute. In a large skillet over medium heat, melt 4 tablespoons of butter. Once melted, add 2 minced shallots and 2 teaspoons of minced garlic, and then saute for 2-3 minutes. Add 10 ounces of baby spinach and continue to saute until it has wilted.
- Thicken. Add in 12 ounces of heavy cream, ½ cup of Romano cheese, 1 tablespoon of Pernod, 1 tablespoon of lemon juice, and ½ teaspoon of ground black pepper. Bring the mixture to a boil and then reduce the heat to a low simmer. Continue to cook until the liquid has reduced by half.
- Cool. Remove the mixture from the heat and transfer it to the refrigerator to cool completely and solidify.
Assemble and Bake
- Preheat. Preheat the oven to 375°F (190°C/Gas Mark 5).
- Top the oysters. Once cool, scoop one tablespoon of the spinach mixture onto each oyster. Then, top each one off with ¼ cup Panko breadcrumbs (divided among each oyster).
- Bake. Bake in the oven for 15-20 minutes or until the topping has turned golden brown.
- Serve. Remove from the oven and serve immediately with some lemon wedges on a bed of rock salt if desired.
Serve your oysters Rockefeller as an appetizer alongside some poached lobster tails for a truly exquisite lineup! Of course, you could also snack on it as your main course with a side of roasted red potato wedges. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I recommend using fresh baby spinach, but frozen spinach will work, too! Just let it thaw fully and squeeze out any excess liquid before cooking.
- Pernod is a French anise-flavored liqueur that is commonly used in sauces that are paired with oysters. I strongly recommend grabbing some, as it adds a unique flavor that is well-known in oysters Rockefeller! However, you could also swap it for dry white wine or omit it altogether.
- If you have fresh oysters not in the shell, you can place them into a baking dish and top them with the spinach mixture and breadcrumbs. Bake in the oven at 375°F (190°C) until the topping begins to brown, and enjoy! It won't be as pretty looking, but it will still taste amazing!
- Prepare for 2-3 oysters per guest if you are serving them as an appetizer.
- You can also prepare these oysters as directed and then cook them on the grill (with the lid closed) or in a smoker if desired!
- This dish can be prepared in advance! You can completely prepare your oysters Rockefeller up until baking. Once they are assembled, store them in the freezer for 4-6 weeks. When ready, cook them straight from frozen at 375°F (190°C) for 20-25 minutes or until the topping begins to brown.
🥡 Storing & Reheating
After letting them cool, keep your oysters Rockefeller covered in the fridge for up to 2 days.
Reheating
Place your leftover oysters into a baking dish and cover them tightly with foil. Bake in the oven at 375°F (190°C) for 6-8 minutes or until the cheese has remelted.
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❓ Recipe FAQs
Oysters Rockefeller is a cooked oyster dish that consists of oysters topped with a spinach and cheese mixture. Oysters on the half-shell are just raw oysters on an open half-shell.
Yes! These oysters are baked in the oven and cooked all the way through. They are not raw.
Opening oysters (called shucking) is not as hard as it may seem! You can use an oyster knife, a pairing knife, or a flathead screwdriver. I recommend using either an oyster knife or a screwdriver, as you are less likely to get cut.
Simply place the oyster knife or screwdriver into the "hinge" side of the oyster and twist it until it opens. Then, slide a knife horizontally along the inside top shell to cut the muscle away from the shell. That's it!
🦪 More Seafood Appetizers
- Creamy Seafood Mix - A mixture of seafood that is combined with a creamy sauce.
- Tuna Dip - A tasty dip made up of canned tuna and household ingredients.
- Fried Shrimp - Golden shrimp is crispy on the outside and plump on the inside!
- Crab Cakes - Crab meat, crackers, mayo, and lemon juice are formed into patties and then pan-fried.
- Baked Scallops - Tender scallops are baked with a Parmesan coating.
- Calamari - Fried squid is a favorite appetizer at any party or event!
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📖 Recipe Card
Oysters Rockefeller
Ingredients
- 24 oysters (live in shell, or oysters on the half shell)
- 4 tablespoon butter
- 2 shallots (finely minced)
- 2 teaspoon garlic (minced)
- 10 oz baby spinach
- 12 oz heavy cream
- ½ cup Romano cheese (shredded)
- 1 tablespoon Pernod (or white wine)
- 1 tablespoon lemon juice
- ½ teaspoon ground black pepper
- ¼ cup Panko breadcrumbs
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Rinse and clean 24 oysters. Then, carefully open them and use a paring knife to cut under the oysters in order to release them from the shell. Place them onto a baking sheet and keep them in the fridge until ready. *Or, you can use oysters on the half shell.
- In a large skillet over medium heat, melt 4 tablespoon butter. Once melted, add 2 shallots and 2 teaspoon garlic and saute for 2-3 minutes. Add 10 oz baby spinach and continue to saute until it has wilted.
- Add in 12 oz heavy cream, ½ cup Romano cheese, 1 tablespoon Pernod, 1 tablespoon lemon juice, and ½ teaspoon ground black pepper. Bring the mixture to a boil and then reduce the heat so that it is at a low simmer. Continue to cook until the liquid has reduced by half.
- Remove the mixture from the heat and transfer it to the refrigerator to cool completely and solidify.
- Preheat the oven to 375°F (190°C).
- Once cool, scoop one tablespoon of the spinach mixture onto each oyster. Then, top each one off with ¼ cup Panko breadcrumbs (divided among each oyster).
- Bake in the oven for 15-20 minutes or until the topping has turned golden brown.
- Remove from the oven and serve immediately with some lemon wedges, on a bed of rock salt if desired.
Notes
- I recommend using fresh baby spinach, but frozen spinach will work, too! Just let it thaw fully and squeeze out any excess liquid before cooking.
- Pernod is a French anise-flavored liqueur that is commonly used in sauces that are paired with oysters. I strongly recommend grabbing some, as it adds a unique flavor that is well-known in oysters Rockefeller! However, you could also swap it for dry white wine, or omit it altogether.
- If you have fresh oysters not in the shell, you can place them into a baking dish and top them with the spinach mixture and breadcrumbs. Bake in the oven at 375°F (190°C) until the topping begins to brown, and enjoy! It won't be as pretty looking, but it will still taste amazing!
- If serving as an appetizer, prepare for 2-3 oysters per guest.
- You can also prepare these oysters as directed and then cook them on the grill (with the lid closed) or in a smoker if desired!
- To make in advance: You can completely prepare your oysters Rockefeller up until baking. Once they are assembled, store them in the freezer for 4-6 weeks. When ready, cook them straight from frozen at 375°F (190°C) for 20-25 minutes, or until the topping begins to brown.
- To store: Keep your oysters Rockefeller covered in the fridge for up to 2 days.
- To reheat: Place your leftover oysters into a baking dish and cover it tightly with foil. Bake in the oven at 375°F (190°C) for 6-8 minutes, or until the cheese has remelted.
Marci says
This worked exactly as written, thanks! Very nice.
Terri says
This recipe was perfect! Taste. better than restaurants.
Anonymous says
Peux t’on préparer les huîtres rock fellers la veille sans les cuire et les laisser au réfrigérateur?
"Can you prepare the rock fellers oysters the day before without cooking them and leaving them in the refrigerator?"
Angela @ BakeItWithLove.com says
Ils peuvent être réfrigérés jusqu'à 2 jours, mais il est préférable de les servir frais.
"They can be refrigerated for up to 2 days but they are best served fresh."