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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.

    Reader Interactions

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    1. Don

      September 07, 2022 at 1:25 am

      Heavy cream is hard to come by in groceries on this part of the globe. What is common is all-purpose cream. Can i use it instead and will it be in the same amount?

      Reply
      • Chef Dennis Littley

        September 07, 2022 at 7:45 am

        I’ve never used all-purpose cream but from what I just read about it, it should be a good substitute in this recipe.

        Reply
        • Don

          September 07, 2022 at 8:26 am

          Thanks. Another question: Does the sauce freeze well?

        • Pat Smith

          September 30, 2022 at 12:58 pm

          5 stars
          Hi Chef Dennis, Do you ever put some crumbled bacon on this? I’m wondering also why you donn’t add salt? Thanks, Pat

        • Chef Dennis Littley

          September 30, 2022 at 3:19 pm

          You can certainly put bacon on your oyster’s rock if you like, but classically that’s not an item that would go on it. As for salt, the grated cheese adds enough saltiness for my tastes.

    2. Keith

      April 18, 2022 at 7:49 pm

      5 stars
      Great recipe, better than most other Rockefeller recipes I tried.

      The key to doing this is general, is all about ratios (and good oysters). Don’t use too much cream or you’ll end up pushing the liquor out of the oyster. Too much cheese and it won’t taste right. I recommend as much spinach as you can fit in the pan.

      Reply
    3. EMMY

      December 30, 2021 at 9:56 pm

      5 stars
      This was delicious. Halved the recipe but the cook time was the same even with smaller Kuamoto oysters. Thank you! 😘

      Reply
    4. Akay

      December 29, 2021 at 9:15 pm

      5 stars
      These were incredible – really some of the best I have ever had. And it was the first time I ever tried to make them myself. You will not be disappointed. I added the Pernot as I had it on hand and thought it really made these even more elegant. I made them on Christmas Eve and froze 6 of them to have on New Years. I was wondering how to cook them? Should I cook straight from frozen at the same temp but just for a few extra minutes or defrost overnight in the fridge first.

      Reply
      • Chef Dennis Littley

        December 30, 2021 at 7:48 am

        I am thrilled to hear you enjoyed the oysters, I hope you find more delicious recipes on my blog to try! I would cook them directly from frozen, 375 for 20-25 minutes should be good or until they start to brown and get bubbly.

        Reply
    5. Dotty

      December 03, 2021 at 1:56 pm

      I want to try this recipe as we are chargrilling oysters tomorrow. Can you prepare the oysters and put on the grill instead of in the oven?

      Reply
      • Chef Dennis Littley

        December 03, 2021 at 1:59 pm

        yes you can, you should close the lid to help them cook.

        Reply
      • Jessica

        December 24, 2021 at 8:00 pm

        5 stars
        I prep as directed then pop these on the smoker. Even my oyster-hating husband loves these!

        Reply
        • Chef Dennis Littley

          December 24, 2021 at 8:17 pm

          that’s what I like to hear. Have you tried my garlic oysters

    6. David Kennedy

      November 18, 2021 at 5:09 pm

      5 stars
      This recipe is spot on, I made them twice in one week. It’s been a while since I have had them, usually just eat them raw. Will be making these in the future for sure, great recipe, delicious bites!

      Reply
    7. Amanda

      June 22, 2021 at 10:32 pm

      5 stars
      Chef Dennis, My favorite restaurant in the world is Matunuck Oyster Bar in Rhode Island. I ordered oysters, clams and scallops from them to make a Father’s Day feast for my dad and my husband (we live in Asheville, in the mountains of western NC). I decided to make Oysters Rockefeller with about half of our oysters using your recipe. They were OUTSTANDING! Thank you so much for sharing this goodness. I have decided that no matter where in the country we are living, I’m going to make this recipe at least once a year for an extra special treat! My husband and my dad couldn’t have been happier with this dish, and our pregnant neighbor was also thrilled to be able to have some oysters along with the rest of our group.

      Reply
      • Colleen

        August 30, 2021 at 5:23 pm

        5 stars
        So excited to read this review! Oysters Rockefella is my favorite appetizer, and Matunuck Oyster Bar is my favorite restaurant to eat them. I was looking for a recipe, so this one must be it? Thanks Chef Dennis, and thanks Amanda for the info! I was also excited to see the note below that these can be frozen. I can’t wait to make this!

        Reply
      • The Gourmet Goddess

        September 22, 2021 at 9:00 am

        Chef Dennis, fabulous recipe! I’m making these today with my local oysters. Bluffhill Cove in Point Judith, RI.
        I live right down the road from Matunuck Oyster Bar-happy to see its amongst your fan’s favorites!

        Reply
    8. Patrick Wanzeck

      April 10, 2021 at 9:17 pm

      Your recipe is great however my wife is sensitive to dairy so I made some modifications. I used gee instead of butter, I submitted unsweetened Westsoy plain soy milk for the cream and reduced it to a thick consistency and then topped with a dairy free parm it turned out better than I expected. Thanks Chef Patrick semi retired

      Reply
    9. Dick

      April 06, 2021 at 6:23 pm

      5 stars
      Sir, there are no words to express my gratitude to you for sharing your recipes. I made this today for my honey’s Birthday because she had requested.
      I came across your recipe and followed to the letter, and came out DELICIOUS!

      Reply
    10. SheLa Weber

      March 06, 2021 at 3:20 pm

      5 stars
      Excellent and easy!!!

      Reply
    11. Basile Chiasson

      February 28, 2021 at 9:38 am

      Dear Sir, this oysters rockefeller recipe is simply awesome. Is it possible to freeze the mixture and if so, is there anything special to do so and how long can it be kept?

      Reply
      • Chef Dennis Littley

        February 28, 2021 at 10:01 am

        I’m happy to hear you enjoyed the Oysters Rock. Yes you can stuff and freeze the oysters or freeze the mixture. You want to make sure its in a well sealed container and wrap the container or place it in a ziplock bag for extra protection. You can also freeze either the oysters or mixture and then place them in a ziplock bag, and place it inside an another bag for extra protection.

        Reply
        • Cath

          May 25, 2021 at 10:43 pm

          How long to reduce in half

        • Chef Dennis Littley

          May 26, 2021 at 7:57 am

          it all depends upon your stove and the temperature of the burner. 3-5 minutes

        • robin greuter

          June 20, 2021 at 6:50 pm

          Mine isn’t solidifying. I followed to a T. Not sure where I went wrong. It’s in the freezer now. Maybe that will help it solidify! Fingers crossed. I was soooo looking forward to serving these for Father’s Day! 🙁

        • Chef Dennis Littley

          June 21, 2021 at 4:50 pm

          Sorry for the late response I was moving into a new house and didn’t have any internet till today. You may have not reduced the liquid enough, but they still should have baked up well.

        • Christine

          October 15, 2022 at 8:57 am

          Great to hear that I can make the stuffing in advance and freeze. To stuff the oysters at a later date, do I then just let the stuffing defrost in the fridge before stuffing and cooking them? Thanks in advance.

        • Chef Dennis Littley

          October 15, 2022 at 9:51 am

          yes just let it thaw out a little but don’t defrost too far in advance, plan on defrosting, stuffing and baking. You can also stuff the oyster and freeze them stuffed, baking from a frozen state. That is actually my preferred method if I freeze them.

    12. Wendy Friedman

      February 11, 2021 at 1:27 pm

      Chef Dennis you have done it again ,!! 10 stars in my book .they were amazing,T he receipe was so good and the best I’ve made .Oyester Rockefeller is one of my favorite appetizers. And in this covit world we are living in .it was so nice to enjoy for a lovely dinner at home .

      Reply
    13. Karen S Miller

      February 03, 2021 at 2:19 pm

      5 stars
      These are AMAZING!!! I love Oysters Rockefeller and always order them when I go to a seafood restaurant. I had never made this myself and when I was given some fresh oysters I found this recipe and glad I did. They taste so much better than the restaurant appetizers and so easy! I will be making them again this week-end for a family birthday get together.

      Reply
    14. Charla Artzer

      January 31, 2021 at 4:55 pm

      This recipe was off the charts! The best I’ve found anywhere! I’ve tried so many recipes, but this was the Best!

      Reply
    15. John Chilton

      January 17, 2021 at 12:03 pm

      How can you make this dish if you don’t have the shell?

      I have some nice oysters but no shells.

      Reply
      • Chef Dennis Littley

        January 17, 2021 at 3:08 pm

        you can make them on a sheet pan without the shell. You could serve them on a small lettuce leaf, cracker or bruschetta toast. You could also bake them in a mushroom cap

        Reply
      • Dorene

        March 24, 2021 at 11:25 pm

        5 stars
        I used a muffin tray putting one oyster in each cup, then the sauce and top it with
        the bread crumbs, baking it for about 25 minutes, delicious.

        Reply
    16. Micheline Toritto

      January 03, 2021 at 6:41 pm

      Can’t wait to try this recipe. What main dish and dessert would best follow oysters rockefeller?

      Reply
      • Chef Dennis Littley

        January 03, 2021 at 9:35 pm

        Oysters as a starter will go with just about any entree you like. As for dessert, it depends on what you decide to make for dinner. It’s really all up to you.

        Reply
        • Micheline Toritto

          January 07, 2021 at 4:27 am

          Your recipe gave us the most delectable starter ever. We followed with veal cutlets milanaise and, a traidtional ”galette des Rois” because January 6th is the celebration of arrival of the 3 Kings. Thank you so much for a perfect feast.

    17. Karen Miller

      January 03, 2021 at 5:40 pm

      These are the best I have eaten, including from high-end restaurants on the beach.

      Reply
      • Chef Dennis Littley

        January 03, 2021 at 5:51 pm

        I’m happy to hear you enjoyed my recipe for oysters rock!

        Reply
        • Cath

          May 25, 2021 at 10:15 pm

          How much pernod ir white wine do I add?

        • Chef Dennis Littley

          May 26, 2021 at 7:57 am

          1 ounce should be enough

    18. Ashley

      December 29, 2020 at 7:55 am

      Hi Chef Dennis, this recipe looks amazing! When eating out I love Rockefeller’s with Pernod. Per your recipe, how much would I add? Thanks!

      Reply
      • Chef Dennis Littley

        December 29, 2020 at 8:43 am

        1-2 tablespoons can be added depending upon how much of the Pernod flavor you want in the dish. Add it in with the ingredient before reducing.

        Reply
        • Ashley

          December 29, 2020 at 11:00 pm

          Thank you! I made these tonight and they were incredible thank you so much for sharing! I’ll be on the lookout for more of your recipes!

    19. Joe Lucchese

      December 20, 2020 at 10:04 am

      Hi I’m in the fish business nearly 40 years my name is Joe Lucchese I started doing prepared seafood out of a kitchen In a wholesale company called Grabar fish I’m here 2 years when the pandemic hit where now doing home deliveries and I used your recipe chef Dennis for your oysters Rockefeller and everyone loves it my self and my boss’s grace and Bart molin and we all thank you at Grabar wholesale/ retail fish company

      Reply
      • Chef Dennis Littley

        December 20, 2020 at 11:10 am

        You’re very welcome Joe, and thanks for taking the time to comment.

        Reply
    20. Kerrie

      December 19, 2020 at 7:46 pm

      5 stars
      Delicious!!

      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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