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 .
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.
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 I read about and tried was 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 is using 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 spinach to the saute pan and cook the spinach 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
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Oysters Rockefeller
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
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.
Nutrition
Christine
Thank you for the recipe! We picked up fresh oysters from Marshall, California and made this dish. Fantastic!
Dean Klear
Picked up the best oysters on planet Earth Apalachicola Florida the world’s best smack them down with some homemade sweet dream baby spinach shallots.. Dasha. And lo and behold Walla the world’s best Oyster Rockefeller
Lauren Rogers
Can you make the mixture the day before you plan on cooking the oysters?
Chef Dennis Littley
yes you can.
Karen Bl.
I live on the Pacific Coast and get fresh oysters any time from Oysterville, Washington. . So very fresh. I’m anxious to try your recipe.
Agnes
There is this one restaurant I go for baked oysters and I miss going there! I love this version and will try the recipe!
Swathi
This oyster dish looks delicious. I am fan of oyester this is so simple yet perfect for family meal.
Rosey
Oysters are surely a favorite of my second oldest son. I have never made them, but it would be nice to try. Perhaps I will.
Debra
Excellent for when you can’t go out to the restuarants.
Rosemary
This does look delicious and something that is sure to impress. Finding good oysters is a challenge, though I’m curious to check out the co-op in Florida. Can’t wait to give it a try 🙂
A.Rrajani Photographer
NICE POST!
THANK YOU FOR SHARING…
Leslie
This does look like an amazing appetizer! My friends would be so impressed if I made this!
Catalina
Oh my goodness! These oysters look so fancy! These will be perfect for our romantic dinner!
Daynia
I’m really afraid of oysters, but I do really appreciate the detail you gave in this post! I will share with known oyster fans.
Saif
I love the recipe of this oyster. It is easy and looks absolutely delicious. Can’t wait to give it a try in my kitchen.
Lathiya
I never cooked oysters but this one sounds fun to cook around.
Maren
I’ve always wanted to learn how to make this oyster recipe! Thanks for sharing
Heather
This is one thing I have never tried to make at home! It looks so intimidating.
Sue
So yummy! Thanks for the tips on how to open the oysters. Looking forward to the Oyster Stew recipe!
Christie Gagnon
So flavorful!
Jennifer Van Haitsma
I’ve never had oyster’s rockefeller, but I love seafood in general. You can never have too much in my opinion 🙂 Another delicious looking recipe!
Marina
I love oysters and never know what to do with them. This recipe gave me confidence in buying them and making them at home. Thanks for sharing
Amanda Marie Boyle
I am not an Oyster fan, except for Oyster Rockefeller. I wish it was easier to find, but I guess if I learn to shuck oysters I can do my own now! Great looking recipe!
Kori
Excellent will make it again and again and so easy
I also think I’ll try and make this with scallops
Chef Dennis Littley
that could be a very interesting and delicious dish with scallops