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

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?
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.
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!
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?
Start by melting the butter in a large saute pan. Add the shallots and saute for 3-5 minutes.
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.
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.
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.
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
Recipe FAQ’s
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
The dish was created and named after John D. Rockefeller, the richest American at the time, for the extreme richness of the dish.
Yes, they are. After topping the oysters with the sauce, they are baked or broiled, which fully cooks the oyster.
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.
Tracy Kruppa
I’ve been trying various recipes over the years. This is our new favorite. I usually try a recipe as is first and then tweak to my taste. The only change I made initially was to replace the bread crumbs with Fontina cheese as I have never liked bread crumbs on my oysters Rockefeller and added a touch of salt to the spinach mixture. Have made several times since and tweak to use a little more Pernod (a must with oysters Rock) salt to taste, Parmesan reggiano instead of Romano and continue to use the fontina on top instead of bread crumbs, with a touch on the broiler at the end of the cook.
MB
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.
Chef Dennis Littley
I’m very happy to hear you enjoyed the Rockefeller recipe! If you have more oysters try my Garlic Oyster recipe, its amazing!
Sandi
Came out awesome!
Cyndy Demarest
Can you make the oysters rock spinach a day in advance?
Chef Dennis Littley
you certainly can. You can mix together all the ingredients for the topping the day before and keep it refrigerated until needed.
Olivia
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!
Chef Dennis Littley
I’m very happy to hear you enjoyed the oysters, Olivia. You might want to try my Garlic Oysters next
Kathy McColl
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.
Chef Dennis Littley
cook them from frozen, just add another 5-7 minutes to the cooking time
Kathleen
What kind of rock salt?
Chef Dennis Littley
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
Donald Cleveland
great dish, I went a step forward and added a pinch of MSG…up the flavor.
Michael Hammett
Hi Chef, what would you recommend if the Shells are not available ?
Chef Dennis Littley
you could make them in a baking dish and serve them on crostini
Susanna B
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.
Chef Dennis Littley
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