Oysters Rockefeller (Authentic Recipe with Video)

This is one of those appetizers that people look at and say "Wow!"...then they try one, and say "Wow, oh WOW!"

They are so delicious, and really not difficult to prepare. Make it easy on yourself and get the oysters scrubbed and shucked at your local fish-market. You'll just need to run a knife under the meat of the oyster to disconnect it from the shell. Whip up the spinach mixture and bake for about 20 minutes and serve on top of course salt, like rock salt or sea salt. And you've got a dish that folks will be talking about for years to come.

VIDEO ALERT: Be sure to check out the video for this recipe in the recipe card. If you like the video, subscribe to our YouTube Channel!

Two oysters Rockefeller each sitting on rock salt on a grey surface with a lemon slice nearby.

How To Make Oysters Rockefeller

As mentioned, these really are simple to prepare, and the filling can even be made in advance.

But, you may be wondering where the name Oysters Rockefeller came from. Learn more about that here.

How To Blanch Fresh Spinach

Sautéd fresh spinach is a key ingredient for this beautiful appetizer.

You'll want to start off with 8 ounces (½ lb) of fresh mature spinach. After removing the stems, you'll want to add the spinach to a pot of boiling water and stir for about 3 to 4 minutes, until wilted. Transfer to an ice bath to stop the cooking, and then drain. Use your hands to squeeze out the excess water, then roughly chop and set aside.

EXPERT TIP: You'll want to seek out bunched fresh spinach, usually found in the produce section of most well-stocked supermarkets or farmer's markets. We don't recommend using baby spinach, which is perfect for a salad, but not cooking with. If you can't find fresh, then go with frozen chopped spinach. Let completely thaw and squeeze all the water out. Remember to cut the stems away from the fresh spinach.

The sauce is deeply flavorful.

We love using Pernod liqueur for a slight licorice taste. It's optional, but we think it's really good and doesn't overpower the flavor profile, and is a wonderful match to the oysters.

EXPERT TIP: Make sure to save a cup of the water that you blanched the spinach in. You'll add this to the sautéd onions and garlic in butter, along with the Pernod and hot sauce. As it simmers, the sauce will reduce and concentrate flavor into the cooked spinach.

Once most of the liquid has reduced down, it's time to add more flavor and thicken things up.

Remove from heat and stir in Parmesan cheese and Panko bread crumbs.

EXPERT TIP: Panko bread crumbs can be found in most supermarkets nowadays. They are Japanese in origin and are a little larger than regular store-bought breadcrumbs. If you can't find Panko, regular breadcrumbs will work just fine. Or, even better, take 2 or 3 slices of bread, remove the crusts, and chop in your food processor, or with a sharp knife.

The Perfect Topping

You'll want to save about ¼ cup of the bread crumbs to create a topping for the spinach mixture.

In a small skillet, simply melt two tablespoons of unsalted butter and then add 1 minced clove of garlic. Sauté for about a minute, and then stir in the breadcrumbs and a pinch of salt.

These breadcrumbs will turn slightly browned as they cook in the oven and provide an amazingly delicious crunchy topping, which is a perfect match to the soft, luxurious oyster.

Choosing the Right Oysters

You really can't go with a bad oyster for this dish. Of course, the fresher the better.

We recommend checking with your local fish market and asking for the freshest oysters. And go ahead and have them shuck them for you and save the oyster liqueur (the liquid inside the oysters). See the video for how to shuck oysters at home. To do this, you'll need oyster gloves and a shucking tool. Click here to order a set.

Spoon 1 to 2 tablespoons of the spinach mixture directly on top of the shucked oyster, and then add a pinch of the bread crumbs on top.

EXPERT TIP: The oysters should cook in a 400°F oven for 20 minutes, however, you'll want to loosely tent them after about 8 minutes of cooking to prevent the breadcrumbs from getting too brown.

When To Serve Oysters Rockefeller

There is such a 'wow' factor with this dish, that's it's often served for special occasion events, such as New Year's Eve.

Oysters are also rumored to bring good luck and prosperity in the coming year, another great reason to serve on the night that the big ball drops in Times Square, NYC.

But honestly, these are not difficult to prepare, and they are always such a crowd-pleaser, we serve them as a spectacular appetizer for dinner parties throughout the year.

Oysters Rockefeller FAQs

Can frozen oysters be used? Yes, but fresh is always best. Seek out a decent seafood market at your favorite market. Most likely, they will have fresh oysters on hand and will even shuck the oysters for you. We get ours from Whole Foods.
How long will fresh oysters keep before they should be consumed? After getting them shucked, keep them on ice in your refrigerator for 2 to 3 days. If shucking them yourself, they will keep in the fridge (unshucked) for up to 1 week.
Can they be made in advance? The spinach mixture and breadcrumbs topping can be made up to 2 days in advance! Keep in the fridge until ready to use.
Can they be served at room temperature? These are definitely best served warm. They will keep warm for up to 20 to 30 minutes. They are still delicious at room temperature but don't leave them out for more than 1 hour. Don't worry...they'll be devoured.

Some of our other favorite oyster dishes are our:

Oyster Casserole
Grilled Oysters with Tomato Compound Butter
Fried Oysters and Clams
BLT with Fried Oysters

But in the meantime, you've just got to make these amazing oysters!

Ready to truly impress with the most elegant appetizer in town? Go for it!

And when you do, be sure to take a picture, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!