Nothing says class like oysters rockefeller, but fancy is a feeling, not a fuss. We’ll shuck safely, keep the topping vivid green, and get that irresistible buttery crunch while respecting the briny flavor of the oyster.
What Makes it Restaurant Quality?
You might’ve had oysters rockefeller at a restaurant, but I promise you make them at home can taste just as delicious!
- Buttery, but not burnt– Adding just a small amount of extra virgin olive oil helps to balance the flavors and prevent the butter from burning, but still reserving flavor and getting that perfect brown.
- Accessible– Pernod is the traditional liquor used in French-style oysters rockefeller, but since you really only need a small splash, I opt for a pinch of ground fennel.
- Cupped– Making the topping and putting it on hot makes sure the oysters don’t overstay their welcome in the oven. Aim for cupped edges to prevent the from being rubbery.
- Bold, Even Flavors– Using some of the liquor from the oyster gives you briny, sea-forward flavors along with butter, red onion and garlic.
Gather This
With spices, bacon, cheese and fresh lemon, you’re well on your way to making oysters rockefeller. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Raw oysters – Check the sections below for tips on how to shuck your oysters. Also make sure to reserve and strain the liquor.
- Unsalted butter
- Extra virgin olive oil
- Red onion
- Fresh garlic
- Ground black pepper
- Smoked paprika
- Ground fennel
- Baby spinach
- Fresh lemon
- Panko bread crumbs
- Bacon
- Parmesan cheese
- Flat parsley
Easy Way to Shuck Oysters
Never shucked an oyster? Follow these steps to oyster shucking for the best oysters rockefeller.
- Clean– Keep the oysters chilled until ready to use. They should be purchased no more than 24 hours in advance. When ready, scrub the shells using a potato scrubber to remove any caked on grit or sand.
- Safety First– Next to the mandolin slicer, a shucker is the second for causing non-knife related injuries. If you have a shucking glove, wear it! If not, use a super thick kitchen towel or oven mitt to hold the oyster.
- Find the Hinge– This is the hinge where the oyster would open. Wedge the tip of the shucker into the hinge at a slight downward angle and wiffle it in (no stabbing!).
- Twist– Twist the shucker and it should easily pop off. If it doesn’t, follow the same instructions and try a different spot on the hinge.
- Cut the Muscle– The muscle is attached to the top of the shell and in order to make them easy to eat, you want to cut that, so take the shucking knife and gently run it along the top to release it from the shell.
- Lift the Lid– Take the lid off and slide the knife under the oyster meat as well.
- Reserve the Liquor– Liquor is the liquid in the oyster and has deep, briny notes that you shouldn’t discard. Leave it in the shell or tip it into a measuring cup and then strain it through a fine mesh sieve to remove any grit or sand.
Tips for Making Oysters Rockefeller
I’ve tested this recipe so that you don’t have to! These are some tips that I’ve found makes things a little easier and tastier.
- Grate the garlic using a micro grater or zester, this gives even garlic flavor throughout without any chunks.
- Lemon and panko at the end– Add the lemon and panko at the end so the lemony flavors still shine through and balance with both juice and zest while the panko stays crunchy.
- Don’t make these ahead– You can make the topping before hand and shuck the oysters up to 2 hours before cooking, but wait to assemble and heat. Oysters are so susceptible to becoming rubbery when cooked, so cooking them twice ensures an untoward texture.
5S Philosophy 👩🏻
- Salt – Oysters are already quite briny and salty on their own. So to control the salt content, I make sure to use unsalted butter.
- Seasonings – Try adding fresh herbs like tarragon, parsley, rosemary, thyme or anise fronds to take the flavor up a notch.
- Sauces – Make it spicy with a few dabs of hot sauce or crushed red pepper flakes or calabrian chili.
- Swaps – You can make your oysters on the grill or smoker instead of the oven.
- Senses – Bubbling spinach-herb butter kisses briny oysters under a crisp, toasty crumb—anise, garlic, and lemon steam up in one lush, sea-perfumed bite.
Commonly Asked Questions
Canned oysters are not recommended due to texture, but you can make them au gratin style in an escargot dish without using a shell.
Nope- this can be omitted. If you happen to have Pernod on hand, give it a splash of this. Or you can use a pinch of ground star anise too.
The salt is really just a way to keep the oysters stable and even so the filling and liquor doesn’t spill out. It can also be cooked at high temps and not burn or negatively impact the flavor of the dish. It also just looks pretty. But don’t worry, I just use crumpled up aluminum foil and it does the same job without wasting so much salt. It also makes for easy clean up!
It happens to the best of us. Sometimes big shells yield small meat and sometimes the small ones are the meatiness. Luck of the draw, but also the type of oyster. I like blue points the best for rockefeller.
More Seafood Recipes
We love seafood at our house! Here are some of our favorites that we know you’ll love too.
Oysters Rockefeller Recipe
Equipment
Ingredients
- 24 raw oysters , shucked with liquor reserved and strained
- 4 tablespoons unsalted butter
- 2 teaspoon extra virgin olive oil
- 1/3 cup red onion , minced
- 2 cloves fresh garlic , grated
- 1/2 ground black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground fennel
- 3/4 cup baby spinach , stems removed and finely chopped
- 1 lemon , juiced and zested
- 2/3 cup panko bread crumbs
- 1/3 cup bacon , cooked and crumbled and warm
- 1/3 cup parmesan cheese , finely grated
- lemon wedges, for serving
- flat parsley , for garnish
Instructions
- Preheat the oven to 425°F.
- Shuck the 24 raw oysters and place them in a dish suitable for baking. You can use aluminum foil or a thick layer of coarse salt to help them stay stable and even. If you have one that is super small, you can place it in another shell. Chill until they are ready to cook.
- In a small skillet, melt the 4 tablespoons unsalted butter and 2 teaspoon extra virgin olive oil over medium heat. Add the chopped 1/3 cup red onion, sauteing for 2-3 minutes until fragrant. Add the grated 2 cloves fresh garlic, 1/2 ground black pepper, 1/4 teaspoon smoked paprika, 1/4 teaspoon ground fennel and finely chopped 3/4 cup baby spinach. Continue to saute until spinach wilts, but stays vibrant green, approximately 2 minutes. Add 1 tablespoon of the reserved oyster liquor into the mixture.
- Remove from the heat and fold in the zest and juice from 1 lemon and 2/3 cup panko bread crumbs.
- Spoon 1-2 teaspoons of the filling into each oyster. Evenly divide the cooked and crumbled 1/3 cup bacon over the oysters.
- Bake for 5-7 minutes for medium oysters and 9-11 minutes for large oysters, or until the meat just cups and the panko breadcrumbs lightly brown.
- When they come out of the oven, top with finely grated 1/3 cup parmesan cheese and sprinkle with chopped flat parsley
- Serve with extra lemon wedges, for serving for spritzing.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
