Description
A classic New Orleans dish featuring fresh oysters on the half shell topped with a rich, buttery green herb sauce and baked to perfection. Known for its luxurious flavor, it combines herbs, spinach, and breadcrumbs to create a decadent appetizer ideal for special occasions or dinner parties.
Ingredients
🛒 Ingredients (for 12 oysters):
For the Oysters:
12 fresh oysters, shucked
1 tablespoon lemon juice
Salt and pepper to taste
For the Rockefeller Topping:
2 tablespoons unsalted butter
2 tablespoons finely chopped parsley
2 tablespoons finely chopped spinach
1 tablespoon finely chopped celery
1 clove garlic, minced
1 teaspoon Pernod or anise-flavored liqueur (optional)
2 tablespoons breadcrumbs
Salt and pepper to taste
A few drops of hot sauce (optional)
For Garnish:
Lemon wedges
Fresh parsley
Instructions
📝 Instructions:
Step 1: Preheat Oven
Preheat oven to 450°F (230°C). Arrange shucked oysters on a baking sheet.
Step 2: Prepare Topping
In a small skillet, melt butter over medium heat. Add parsley, spinach, celery, and garlic. Sauté for 2–3 minutes until fragrant. Stir in Pernod (if using), breadcrumbs, salt, pepper, and a few drops of hot sauce.
Step 3: Assemble Oysters
Spoon the herb-butter mixture generously over each oyster.
Step 4: Bake
Bake oysters in the preheated oven for 10–12 minutes, until the topping is golden and bubbly.
Step 5: Serve
Serve immediately with lemon wedges and a sprinkle of fresh parsley.
Notes
- Make Ahead: Prepare the topping in advance; add to oysters right before baking.
- Substitute Option: Use canned oysters if fresh are unavailable, but reduce cooking time to 5–7 minutes.
- Presentation: Serve on a bed of rock salt for a dramatic effect.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer / Seafood
- Method: Baked
- Cuisine: American / New Orleans