Oysters Rockefeller Recipe

Name: Oysters Rockefeller
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 oysters; 1 lb. fresh spinach; 1/2 cup coarsely chopped celery; 1/2 cup coarsely chopped scallions; 1/2 cup chopped parsley; 1 clove garlic; 2 anchovy fillets; 4 tablespoons butter; 2 tablespoons flour; 1/2 cup heavy cream; 1/4 teaspoon Tabasco sauce; 1/4 cup freshly grated Parmesan or Romano cheese; 2 tablespoons Ricard or Pernod; Salt and freshly ground pepper to taste

Servings: persons

24 oysters
1 lb. fresh spinach
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped scallions
1/2 cup chopped parsley
1 clove garlic
2 anchovy fillets
4 tablespoons butter
2 tablespoons flour
1/2 cup heavy cream
1/4 teaspoon Tabasco sauce
1/4 cup freshly grated Parmesan or Romano cheese
2 tablespoons Ricard or Pernod
Salt and freshly ground pepper to taste

1
Preheat oven to 450 degrees.
2
Open the oysters, leaving them on the half shell, and reserve the oyster liquor.
3
Arrange them in a baking pan; then, chill until ready to use.
4
Pick over the spinach and remove any tough stems and blemished leaves.
5
Rinse well and place in a saucepan.
6
Cover and cook, stirring, until wilted.
7
Drain well, and squeeze to remove all moisture.
8
In the container of a food processor, combine the drained spinach, celery, scallions, parsley, garlic and anchovies.
9
Blend to a fine texture.
10
In a skillet, heat 2 tablespoons butter.
11
Add spinach mixture.
12
Cook and stir for about 1 minute.
13
Set aside.
14
Heat the remaining butter in a saucepan.
15
Add the flour, blend, and stir with a wire whisk.
16
Add the oyster liquor, stirring vigorously with the whisk.
17
Stir in the cream, season with Tabasco, and cook for about 2 minutes.
18
Add the spinach mixture, cheese and liqueur.
19
Blend well and let cool.
20
Add salt and pepper to taste.
21
Spoon equal parts of the spinach mixture on top of the oysters and smooth over the tops.
22
Bake for 20 to 25 minutes or until piping hot.

300

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 14 ingredients. The key ingredients include: 24 oysters, 1 lb. fresh spinach, 1/2 cup coarsely chopped celery, 1/2 cup coarsely chopped scallions, 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