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    Home » Recipes » Seafood Appetizers

    How to Make Restaurant Style Oysters Rockefeller

    Published: May 20, 2020 · Modified: Aug 7, 2022 by Chef Dennis Littley

    4.9K shares
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    4.90 from 67 votes
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    pinterest image for oysters rockefeller

    During my career as a restaurant chef, Oysters Rockefeller was one of the more popular appetizers on my menu.

    oysters rockefeller with a slice of lemon on a bed of rock salt on a white platter

    As with most restaurant-style dishes, Oysters Rockefeller is not difficult to make and with a little prep you’ll be amazing your friends with this ah-mazingly delicious dish.

    What do I need to make Oysters Rockefeller?

    ingredients to make Oysters Rockefeller in glass bowls on a wooden cutting board

    Let’s start by gathering the ingredients we need to make Oysters Rockefeller. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    live oysters on a white platter with the Pancea Pearl logo

    You can’t make Oysters Rockefeller without the oysters. And ordering oysters couldn’t be easier these days. If you can’t find oysters locally, you might want to look online. I’ve been ordering my seafood online for some time now.

    I’m always looking for new ways to prepare oysters and this Miso Bake Oyster Recipe by West Coast Kitchen Garden is one of my favorite oyster recipes!

    24 oysters open on the half shell on a sheet pan

    Start by opening the oysters and place them on a sheet pan. I saved the excess liquid for my next recipe, Oyster Stew.

    How do I open oysters?

    The way any true oysterman or chef would open the oysters is with an oyster knife. This is referred to as shucking the oyster.

    Lay the oyster flat in your hand and hold it in place. Insert the tip of the oyster knife into the “hinge” at the back of the oyster and gently twist the edge of the knife to pry it open. Carefully cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell. This method is really not difficult if you happen to have an oyster knife and a cut-resistant glove.

    The second method used to shuck an oyster is using a paring knife. 

    Start at the front or side of the oyster (not the hinge) and gently insert the knife between the line where the top and bottom shells meet. Once it starts to open, twist the knife 90 degrees and cut the adductor muscle that connects the top and bottom shells. I tried this method and although some folks think its pure genius I see it as a way to get some pretty nasty cuts on your hands. I don’t recommend this method unless you have a cut-resistant glove.

    The third method to shuck an oyster uses a flat head screwdriver. 

    A flat-head screwdriver works pretty much the same way an oyster knife will. And since just about everyone has a flat head screwdriver it makes it the perfect replacement for an oyster knife. 

    Find the shortest thick-bladed screwdriver you have and wash it thoroughly. 

    Lay the oyster flat in your hand and hold it in place. Insert the tip of the screwdriver into the “hinge” at the back of the oyster and rotate the handle to pry open the oyster. At this point, you’ll need a pairing knife to cut the muscle away from the shell by sliding the knife horizontally along the inside top of the shell. Using a cut-resistant glove is recommended.

    How do I make Oysters Rockefeller?

    finely chopped shallots browning in a large saute pan

    Start by melting the butter in a large saute pan. Add the shallots and saute for 3-5 minutes.

    wilted spinach in a large saute pan

    Add the fresh spinach to the saute pan and cook until it’s wilted.

    **If you want to add Pernod or white wine, add it after the spinach has wilted.

    Oysters Rockefeller topping of spinach and cream sauce

    Mix in the lemon juice, cream, Romano cheese and pepper. Bring the mixture to a boil then reduce the heat and allow the mixture to cook down (reduce) by one-half.

    The mixture will thicken and somewhat solidify while it cools off in the fridge.

    oysters topped with Rockefeller topping on a sheet pan

    The last step before cooking is placing a tablespoon of the spinach filling on each oyster, then sprinkling panko bread crumbs on top.

    Place the oysters in your preheated oven and bake until golden brown.

    8 oysters rockefeller on a bed of rock salt with lemon slices  white oval platter

    Once you see how easy it is to make this classic restaurant style dish, it will become one of your favorite appetizers. Can you imagine how impressed your friends and family will be when they see the deliciousness you created?

    Kitchen Tools I use to make Oysters Rockefeller

    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    • Dexter Oyster Knife
    • Cut Resistant Glove
    • Rock Salt
    • 12-inch Tri-Ply Saute Pan

    Recipe FAQ’s

    Can you freeze Oysters Rockefeller?

    Oysters Rockefeller will freeze very nicely. After adding the topping, place the sheet pan in the freezer allowing the oysters to freeze. After the oysters have frozen solid place them in a container or Ziploc bag for storage. The oysters Rockefeller will hold up frozen for 4-6 weeks

    Why are the oysters called Rockefeller?

    The dish was created and named after John D. Rockefeller, the richest American at the time, for the extreme richness of the dish.

    Are Oysters Rockefeller fully cooked?

    Yes, they are. After topping the oysters with the sauce, they are baked or broiled, which fully cooks the oyster.

    Do I have to use fresh spinach?

    No, you don’t. You can use frozen chopped spinach. Make sure to fully defrost the spinach and squeeze out as much of the liquid as possible.
    Fresh spinach is a better choice, but when you’re in a bind frozen will work.

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    oysters rockefeller with a slice of lemon on a bed of rock salt on a white platter
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    4.90 from 67 votes

    Oysters Rockefeller

    When it comes to restaurant classics, Oysters Rockefeller is the king of seafood appetizers. You can still find it on many restaurant menus, but it's slowly disappearing from the culinary scene. The truth is it's easy to make and you'll amaze your friends and family with this ah-mazing appetizer.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Appetizer
    Cuisine: American
    Servings: 24
    Calories: 82kcal
    Author: Chef Dennis Littley

    Ingredients

    • 24 oysters live in shell
    • 4 tbsp butter
    • 2 shallots finely minced
    • 10 oz baby spinach
    • 12 oz heavy cream
    • ½ cup Romano cheese
    • ½ tsp black pepper
    • 1 tbsp lemon juice
    • ¼ cup panko bread crumbs
    • 1 tbsp Pernod or white wine optional
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Rinse and clean the oysters
    • Carefully open the oysters and using a paring knife cut under the oyster releasing it from the shell. Place the open oysters on a sheet pan and refrigerate until needed.
    • in a large saute pan or wide bottom pot, melt the butter.
    • Add the shallots to the melted butter and saute over medium heat for 3-4 minutes. Do not let them burn.
    • Add the spinach and saute until the spinach is wilted.
    • **If you want to add Pernod or white wine, now is the time to add the wine to the pan.
    • Add the lemon juice, heavy cream, Romano cheese and black pepper to the spinach. Bring to a boil and reduce the heat. Allow the mixture to continue cooking until the cream has reduced by half.
    • Place the finished mixture into the refrigerator. Allow the spinach mixture to completely cool and solidify.
    • Place one tablespoon of the spinach mixture on top of each oyster.
    • Top each finished oyster with the panko bread crumbs.
    • Place the oysters in a 375 degree F. oven for 15-20 minutes or until the topping is golden brown.
    • Serve the oysters on a bed of rock salt with lemon slices.

    Video

    Nutrition

    Calories: 82kcal | Carbohydrates: 2g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 63mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1384IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. MB

      January 13, 2023 at 1:15 pm

      5 stars
      I recently moved to PEI and up until your recipe I had only had raw oysters. (Always seemed like it might be a shame to cook them) but…… your recipe is amazing!!!! My BF and I had a bag of 85 oysters and went through them in 10 days because of your amazing Rockefeller recipe. Can’t wait to try more of your recipes.

      Reply
      • Chef Dennis Littley

        January 13, 2023 at 1:17 pm

        I’m very happy to hear you enjoyed the Rockefeller recipe! If you have more oysters try my Garlic Oyster recipe, its amazing!

        Reply
    2. Sandi

      December 30, 2022 at 11:45 pm

      5 stars
      Came out awesome!

      Reply
    3. Cyndy Demarest

      December 30, 2022 at 1:03 pm

      5 stars
      Can you make the oysters rock spinach a day in advance?

      Reply
      • Chef Dennis Littley

        December 30, 2022 at 1:16 pm

        you certainly can. You can mix together all the ingredients for the topping the day before and keep it refrigerated until needed.

        Reply
    4. Olivia

      December 25, 2022 at 2:48 am

      5 stars
      OMG, Chef! This was the first recipe of many that I’ve bookmarked and made of tours, and let me tell you, this dish was absolutely insane! The aqua farm is 35 minutes away, so I picked up a dozen fresh blonde oysters! I did not have to make any modifications at all! They took a bit longer to brown, so I broiled them at the end. My partner and I could not stop raving about them! Thank you!

      Reply
      • Chef Dennis Littley

        December 25, 2022 at 12:27 pm

        I’m very happy to hear you enjoyed the oysters, Olivia. You might want to try my Garlic Oysters next

        Reply
    5. Kathy McColl

      December 20, 2022 at 12:17 pm

      Hi Dennis, i plan on making this appetizer and freezing some of them. Do I cook from frozen or defrost then cook? Any advice would be great.

      Reply
      • Chef Dennis Littley

        December 20, 2022 at 12:29 pm

        cook them from frozen, just add another 5-7 minutes to the cooking time

        Reply
    6. Kathleen

      December 15, 2022 at 2:37 pm

      What kind of rock salt?

      Reply
      • Chef Dennis Littley

        December 15, 2022 at 5:07 pm

        the rock salt is only for the tray to set the oysters on. You can use any kind you can find, or use kosher salt instead

        Reply
    7. Donald Cleveland

      November 26, 2022 at 10:34 am

      4 stars
      great dish, I went a step forward and added a pinch of MSG…up the flavor.

      Reply
    8. Michael Hammett

      November 22, 2022 at 8:14 pm

      Hi Chef, what would you recommend if the Shells are not available ?

      Reply
      • Chef Dennis Littley

        November 22, 2022 at 10:19 pm

        you could make them in a baking dish and serve them on crostini

        Reply
    9. Susanna B

      November 12, 2022 at 8:03 pm

      4 stars
      Recommend amounts for wine or Pernod? I made this first time and added too much Pernod. Also, on a second try, sauted the shallots for two minutes on medium heat until carmelized, sauted the spinach, then removed it from the heat on a side dish. Added the other ingredients, including a tbs of Pernod, reduced the sauce, and added the wilted spinach back at the end. This left the spinach brighter.

      Reply
      • Chef Dennis Littley

        November 13, 2022 at 7:56 am

        just a tablespoon of Pernod is enough. If you’re using white wine you can add 2 tbsp, but Pernod imparts a distinctive flavor and you don’t want to over due it

        Reply
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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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