Oyster Rockefeller Recipe

American (Cajun/Creole) · Appetizer · 32 min total

A classic New Orleans appetizer featuring fresh oysters on the half shell topped with a rich, herbed butter and breadcrumb mixture, then baked until golden and bubbly.

Ingredients

• 12 fresh oysters on the half shell
• 4 tablespoons unsalted butter, softened
• 1/4 cup finely chopped fresh spinach
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped green onion
• 1/4 cup fine dry breadcrumbs
• 1 tablespoon Pernod or other anise-flavored liqueur
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• Rock salt for baking

Instructions

1. Preheat oven to 450°F (230°C). Spread a layer of rock salt on a baking sheet or in a baking dish large enough to hold the oysters.
2. Shuck the oysters, reserving the deeper half of each shell. Place each oyster on a half shell and nestle them into the rock salt to keep them level.
3. In a small bowl, combine softened butter, spinach, parsley, green onion, breadcrumbs, Pernod, salt, and pepper. Mix until well blended.
4. Spoon the butter mixture evenly over each oyster, covering them completely. Sprinkle Parmesan cheese on top.
5. Bake for 10-12 minutes, until the topping is golden and bubbly. Serve immediately.

Tips

• If you can't find Pernod, substitute with a splash of white wine and a drop of anise extract.
• Rock salt helps stabilize the oysters and retains heat; you can also use crumpled foil if rock salt is unavailable.
• For a crispier topping, place under the broiler for the last 1-2 minutes.

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