Oysters Rockefeller Recipe

Name: Oysters Rockefeller
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter; 2 shallots, minced; 1 bunch scallions, trimmed and minced; 1/2 cup minced fennel bulb; 1 bunch watercress, stemmed and coarsely chopped; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 3 tablespoons chopped fresh parsley; 2 tablespoons Pernod or Herbsaint (an anise-flavored Southern cordial); Tabasco sauce to taste; 1 1/2 tablespoons fresh lemon juice; 1/2 cup fresh bread crumbs; 1 cup heavy or whipping cream; 1 cup grated Swiss cheese; Salt and freshly ground black pepper to taste; 1 1/2 pounds kosher (coarse) salt; 36 fresh oysters on the half-shell

Servings: persons

1/2 cup (1 stick) unsalted butter
2 shallots, minced
1 bunch scallions, trimmed and minced
1/2 cup minced fennel bulb
1 bunch watercress, stemmed and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped fresh parsley
2 tablespoons Pernod or Herbsaint (an anise-flavored Southern cordial)
Tabasco sauce to taste
1 1/2 tablespoons fresh lemon juice
1/2 cup fresh bread crumbs
1 cup heavy or whipping cream
1 cup grated Swiss cheese
Salt and freshly ground black pepper to taste
1 1/2 pounds kosher (coarse) salt
36 fresh oysters on the half-shell

1
Melt the butter in a large skillet over medium heat.
2
Add the shallots, scallions, and fennel; saute until the vegetables are quite soft, 5 to 7 minutes.
3
Stir in the watercress, spinach, and parsley; cook until the watercress is wilted, 2 to 3 minutes longer.
4
Stir in the Pernod, Tabasco, lemon juice, bread crumbs, cream, and 1/2 cup of the cheese.
5
Season with salt and pepper.
6
Let the sauce simmer 5 minutes to blend flavors and thicken slightly.
7
Cool to room temperature.
8
Spread a 1/2-inch layer of the salt on each of 2 baking sheets.
9
Cover each oyster with a generous tablespoon of the green sauce and arrange the oysters securely on top of the salt.
10
Sprinkle a little of the remaining Swiss cheese on top of each.
11
(The oysters may be prepared up to this point and refrigerated for a few hours before cooking.)
12
Preheat the oven to 450F.
13
Bake the oysters until the cheese and sauce are bubbling, 5 to 8 minute.
14
Serve at once.

539

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, 2 shallots, minced, 1 bunch scallions, trimmed and minced, 1/2 cup minced fennel bulb, and more.

Yes, 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!

Oysters Rockefeller

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions