| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 8 servings as an appetizer |
Ingredients
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/3 cup bread crumbs, Panko preferred
- 2 shallots, chopped
- 2 cups chopped fresh spinach
- 1/4 cup Pernod
- Salt and pepper, to taste
- Dash red pepper sauce
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan
- 1 tablespoon chopped chervil or parsley
- 2 dozen oysters, on the half shell
- Rock salt
- Lemon wedges, for garnish
- 3/4 cup champagne vinegar
- 2 shallots, minced
- 2 tablespoons cracked black peppercorns
- 1 tablespoon chopped chervil
- 1/2 lemon, juiced
Instructions
- For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
- For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 281 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 93 mg |
| Sodium | 564 mg |
Reviews
Flambéing the Pernod gave the Oysters Rocafeller mixture a distinct taste that you just can’t replace from anything else. A slight taste of black licorice in the liquor that isn’t really noticeable unless you’re aware that it’s in there otherwise. They were amazing and an absolute hit at my party. Even for those who don’t usually like raw oysters. I made 3 times the recipe for 60 oysters and also melted in 2 cups of asiago cheese with the spinach before I spooned in the mixture. It was absolutely amazing!! I will make these again and again.
I couldn’t find any oysters so I used some pomegranate with cannabis leaves and no garlic so used ramps. Slathered it all in shea butter and Pernod topped with cheese whiz and saltines and into the air fryer it went.
Michelin level
Do you think I could make the “stuffing” in advance and keep it in the fridge for a day or two?
Hi. I have a question. I buy the oysters by the pint. Are these still alive and can I reuse oyster shells I have saved from the restaurant to make oysters Rockefeller in? I have thoroughly cleaned and boiled the shells for over 10 minutes to make sure they are sanitary and sterile. This sounds like a great recipe
This is a fabulous way to enjoy oysters, if you must cook them. I bought pre-shucked oysters packaged in a plastic container, so didn’t feel safe eating them raw. I didn’t have any Pernod, but I did have pure anise extract and tequila. I stirred 1 teaspoon of anise extract into ~2 ounces of tequila, and the flavor was superb. Any kind of liquor or wine could be an acceptable substitute for Pernod.
This recipe is out of this world! I did not have the Pernod so I used chicken broth as a substitute. I also added chopped, cooked bacon to the spinach mix. The mix of flavors was amazing.
I slightly pre-steamed the oysters a bit so they were easier to shuck.
I can’t wait to make this again.
I slightly pre-steamed the oysters a bit so they were easier to shuck.
I can’t wait to make this again.
Phenomenal oysters. Substituted dry white wine for the Pernod. The depth of flavor was the best I’ve had in Oyster’s Rockefeller anywhere. This will be my go-to Rockefeller recipe for years to come.
Thank you for an amazing recipe.
Just amazing. I’d made another recipe many times but I’ll never go back. We added a few crisp bacon crumbles too. Had to substitute Sambuca but I just added a bit more hot sauce to offset the sweet. It was fantastic. Everyone loved the recipe!!
I made these yesterday and they were good. I used Ouzo as a substitute for Pernod because it is not sweet like Sambuca and it worked just fine. I had medium-sized oysters and the bread crumbs and spinach sauce were barely enough so next time I will make more of both. I also made the Mignonette Sauce. We didn’t think it added anything to the Oysters Rockefeller. Too many different flavors going on and we couldn’t taste the oysters. It is usually used on raw oysters so I don’t know why it was included here. Also, it had WAY too much pepper. At 1/4 cup the Pernod/Ouzo it is definitely a deglaze and the flavor is subtle. I will make it again.