How to Make Restaurant Style Oysters Rockefeller

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

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.

Table of Contents:

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.

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.

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?

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.

More Seafood Recipes You’ll Love!

Oysters Rockefeller

Chef Dennis Littley

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.

4.94 from 125 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Appetizer

Cuisine American

Servings

Calories 82 kcal

Ingredients

24 oysters live in shell
4 tablespoon butter
2 shallots finely minced
10 oz baby spinach
12 oz heavy cream
½ cup Romano cheese
½ teaspoon black pepper
1 tablespoon lemon juice
¼ cup panko bread crumbs
1 tablespoon 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.

Video

Nutrition

Calories: 82kcalCarbohydrates: 2gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 27mgSodium: 63mgPotassium: 87mgFiber: 1gSugar: 1gVitamin A: 1384IUVitamin C: 4mgCalcium: 46mgIron: 1mg

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Comments

4.94 from 125 votes (69 ratings without comment)