Oysters Rockefeller

Transport your taste buds to the opulent coastline of New Orleans with this Oysters Rockefeller recipe, a true showstopper for seafood lovers and dinner party hosts alike. Fresh oysters are nestled in their shells atop a bed of rock salt, then topped with a decadent mixture of buttery sautéed shallots, garlic, and finely chopped spinach, enhanced by the subtle anise aroma of Pernod liqueur (optional). A golden crust of panko breadcrumbs and Parmesan cheese finishes these baked oysters to perfection, delivering a crispy, savory contrast to the tender mollusk inside. Garnished with fresh parsley and a drizzle of lemon juice, these luxurious oysters pair elegance with rich, briny flavor that’s sure to impress. Perfect as an appetizer or indulgent main course, this classic recipe brings a taste of Creole cuisine to your table in just 40 minutes.

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 pieces fresh oysters
• 4 tablespoons unsalted butter
• 2 small, finely chopped shallots
• 2 cloves, minced garlic
• 2 cups, finely chopped baby spinach
• 1 cup panko breadcrumbs
• 1 cup grated Parmesan cheese
• 2 tablespoons Pernod (anise-flavored liqueur, optional)
• 1 teaspoon worcestershire sauce
• 1 teaspoon hot sauce
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 tablespoon lemon juice
• 2 cups (for lining the baking sheet) rock salt
• 2 tablespoons, minced (for garnish) fresh parsley
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Rinse and scrub the oyster shells under cold water to remove any grit or debris. Carefully shuck the oysters, reserving the oyster meat and the liquid (liquor). Set aside the bottom shells and make sure they are clean.

Step 3

In a medium-sized skillet, melt the butter over medium heat. Add the chopped shallots and minced garlic, cooking until fragrant and soft (about 2 minutes).

Step 4

Stir in the chopped spinach and cook until wilted. Add the Pernod (if using) and continue cooking for 1-2 minutes.

Step 5

Remove the skillet from the heat and stir in the breadcrumbs, Parmesan cheese, Worcestershire sauce, hot sauce, lemon juice, salt, and black pepper. Mix well until you have a thick, crumbly paste.

Step 6

Spread the rock salt evenly across a baking sheet. This will help stabilize the oyster shells during baking.

Step 7

Place the reserved oyster shells on top of the rock salt. Add a small amount of reserved oyster liquor to each shell, then place one oyster inside each shell.

Step 8

Spoon the breadcrumb mixture evenly over each oyster, pressing gently to create a mound on top.

Step 9

Drizzle a small amount of olive oil over the top of each oyster to help them brown while baking.

Step 10

Bake in the preheated oven for 8-10 minutes, or until the top is golden brown and bubbling.

Step 11

Remove from the oven and let cool for a minute before garnishing with minced parsley.

Step 12

Serve immediately while hot, with lemon wedges on the side if desired.

Nutrition Facts

Serving size	730.2 grams (730.2g)

Amount per serving	% Daily Value*
Calories	1458

Total Fat 96.30g	123%
Saturated Fat 48.20g	241%
Polyunsaturated Fat 1.30g
Cholesterol 372mg	124%
Sodium 3858mg	168%
Total Carbohydrate 83.10g	30%
Dietary Fiber 5.90g	21%
Total Sugars 19.40g
Protein 66.90g	134%

Vitamin D 1075IU	5376%
Calcium 1220mg	94%
Iron 30mg	167%
Potassium 1041mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 18.2%

Carbs: 22.7%