Melissa Clark's Oysters Rockefeller Recipe

Name: Melissa Clark's Oysters Rockefeller
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter; 1/2 cup dried bread crumbs; 2 cups fresh watercress or spinach, finely chopped; 1 cup finely chopped parsley leaves; 1/2 cup finely chopped celery and celery leaves; 1/4 cup finely chopped scallions; 2 garlic cloves, minced; 2 tablespoons Pernod, or other anise liqueur; 2 tablespoons drained capers, finely chopped; Pinch kosher salt; Coarse or rock salt, for the pan; 24 oysters, shucked

Servings: persons

8 tablespoons (1 stick) unsalted butter
1/2 cup dried bread crumbs
2 cups fresh watercress or spinach, finely chopped
1 cup finely chopped parsley leaves
1/2 cup finely chopped celery and celery leaves
1/4 cup finely chopped scallions
2 garlic cloves, minced
2 tablespoons Pernod, or other anise liqueur
2 tablespoons drained capers, finely chopped
Pinch kosher salt
Coarse or rock salt, for the pan
24 oysters, shucked

1
In a large skillet over medium heat, melt the butter.
2
Add the bread crumbs and saute until they are just a tiny bit golden, about 1 minute or so.
3
Stir in the watercress, parsley, celery and celery leaves, scallions, and garlic.
4
Cook until fragrant, 1 minute.
5
Stir in the Pernod and let it cook off for another minute.
6
Remove from the heat and stir in the capers and a pinch of salt (not too much, those oysters are salty too).
7
Preheat the broiler.
8
Fill a baking pan (or two) with a 1/2-inch layer of coarse or rock salt.
9
Lay the oysters on top of the salt.
10
Spoon a little of the sauce mixture on top of the oysters.
11
Broil until just golden, about 2 minutes.
12
Serve hot.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 tablespoons (1 stick) unsalted butter, 1/2 cup dried bread crumbs, 2 cups fresh watercress or spinach, finely chopped, 1 cup finely chopped parsley leaves, and more.

Yes, Melissa Clark's Oysters Rockefeller falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Melissa Clark's Oysters Rockefeller

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions