Description
Oysters Rockefeller features fresh oysters topped with a buttery, herb-filled mixture that is baked until golden and bubbly, perfect for family dinners or special occasions.
Ingredients
Scale
- 12 fresh shucked oysters on the half shell (or 12 large oysters, shucked)
- Lemon wedges for serving
- 3 tablespoons unsalted butter, softened
- 1 small shallot, finely chopped (or 2 tablespoons onion)
- 1 garlic clove, minced
- 1 cup fresh spinach, chopped (or ¾ cup thawed, well-drained frozen spinach)
- ¼ cup fresh parsley, chopped
- 2 green onions, thinly sliced (white and green parts)
- ½ cup fresh breadcrumbs (or panko for extra crunch)
- ¼ cup finely grated Parmesan cheese
- 1 teaspoon lemon zest
- 1–2 teaspoons dry sherry or Pernod (optional; adds depth)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 450°F (230°C) and arrange oysters on a baking sheet or ovenproof dish.
- In a skillet over medium heat, melt the butter, add shallot, and cook for 1–2 minutes until soft.
- Stir in garlic and cook for 30 seconds.
- Add spinach, parsley, and green onions, and cook for 2–3 minutes until greens wilt.
- Remove from heat and stir in breadcrumbs, Parmesan, lemon zest, and sherry if using. Season with salt and black pepper.
- Spoon about 1 tablespoon of topping onto each oyster and press gently.
- Bake for 8–10 minutes until topping is golden and bubbling, and oysters are set.
- Remove from oven and let rest for 1 minute, serve immediately with lemon wedges.
Notes
Use unsalted butter to control salt levels. Fresh breadcrumbs crisp better than prepackaged.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 3 oysters
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg