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
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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.
More Seafood Recipes You’ll Love!
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
- 1 tbsp Pernod or white wine optional
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.
Don
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?
Chef Dennis Littley
I’ve never used all-purpose cream but from what I just read about it, it should be a good substitute in this recipe.
Don
Thanks. Another question: Does the sauce freeze well?
Pat Smith
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
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.
Keith
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.
EMMY
This was delicious. Halved the recipe but the cook time was the same even with smaller Kuamoto oysters. Thank you! 😘
Akay
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.
Chef Dennis Littley
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.
Dotty
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?
Chef Dennis Littley
yes you can, you should close the lid to help them cook.
Jessica
I prep as directed then pop these on the smoker. Even my oyster-hating husband loves these!
Chef Dennis Littley
that’s what I like to hear. Have you tried my garlic oysters
David Kennedy
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!
Amanda
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.
Colleen
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!
The Gourmet Goddess
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!
Patrick Wanzeck
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
Dick
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!
SheLa Weber
Excellent and easy!!!
Basile Chiasson
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?
Chef Dennis Littley
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.
Cath
How long to reduce in half
Chef Dennis Littley
it all depends upon your stove and the temperature of the burner. 3-5 minutes
robin greuter
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
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
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
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.
Wendy Friedman
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 .
Karen S Miller
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.
Charla Artzer
This recipe was off the charts! The best I’ve found anywhere! I’ve tried so many recipes, but this was the Best!
John Chilton
How can you make this dish if you don’t have the shell?
I have some nice oysters but no shells.
Chef Dennis Littley
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
Dorene
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.
Micheline Toritto
Can’t wait to try this recipe. What main dish and dessert would best follow oysters rockefeller?
Chef Dennis Littley
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.
Micheline Toritto
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.
Karen Miller
These are the best I have eaten, including from high-end restaurants on the beach.
Chef Dennis Littley
I’m happy to hear you enjoyed my recipe for oysters rock!
Cath
How much pernod ir white wine do I add?
Chef Dennis Littley
1 ounce should be enough
Ashley
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!
Chef Dennis Littley
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.
Ashley
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!
Joe Lucchese
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
Chef Dennis Littley
You’re very welcome Joe, and thanks for taking the time to comment.
Kerrie
Delicious!!