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Oysters Rockefeller Recipe

American · Appetizer · 32 min total

A classic American appetizer featuring fresh oysters on the half shell topped with a rich, herbaceous butter sauce and baked until bubbly and golden.

Ingredients

• 24 fresh oysters, shucked, on the half shell
• 1/2 cup unsalted butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh spinach
• 1/4 cup finely chopped fresh watercress
• 2 tablespoons Pernod or other anise-flavored liqueur
• 1/2 cup fine breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 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 shallow baking dish to hold oysters steady.
2. In a medium skillet, melt butter over medium heat. Add onion and celery; cook until softened, about 5 minutes.
3. Stir in parsley, spinach, and watercress; cook until wilted, about 2 minutes. Remove from heat.
4. Stir in Pernod, breadcrumbs, salt, black pepper, and cayenne until well combined. Let cool slightly.
5. Arrange oysters on the rock salt. Spoon the herb mixture over each oyster, covering the meat.
6. Bake until topping is golden and bubbly, about 10-12 minutes. Serve immediately.

Tips

• If you can't find watercress, substitute with additional spinach.
• Serve with lemon wedges for squeezing over the top.
• Leftover topping can be refrigerated for up to 2 days.

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