The original recipe for Oysters Rockefeller was from the New Orleans restaurant Antoine’s. It was named after John D. Rockefeller because both he and the dish were so rich! My friend Sarah Chase’s next door neighbor Walter Kaess came up with the brilliant shortcut to use frozen creamed spinach when he makes Oysters Rockefeller.
| Level: | Easy |
| Yield: | 2 dozen oysters (6 to 8 servings) |
| Level: | Easy |
| Yield: | 2 dozen oysters (6 to 8 servings) |
Ingredients
- 24 very fresh oysters, on the half shell
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup finely chopped shallots (2 large)
- 1/4 cup Pernod liqueur
- Kosher salt and freshly ground black pepper
- 1 (9-ounce) package Seabrook frozen creamed spinach, defrosted (see Cook’s Note)
- 1/2 cup freshly grated Italian Parmesan cheese (2 ounces)
- 1/2 cup grated Gruyère cheese (2 ounces)
- Fleur de sel or sea salt, for serving
Instructions
- Preheat the oven to 450 degrees F. Crinkle aluminum foil deeply on a sheet pan so it will hold the oysters level in the shells without tipping over. Nestle the oysters on the foil in one layer, making sure their juices stay in the shells.
- Melt the butter over medium heat in a small (8-inch) sauté pan. Add the shallots and sauté for 5 to 6 minutes, until tender and beginning to brown. Add the Pernod, 1 teaspoon kosher salt, and 1/2 teaspoon pepper and cook for 2 to 3 minutes to reduce the liquid. Stir in the spinach and cook for 2 minutes, until the liquid is absorbed. Taste for seasonings.
- Place 1/2 tablespoon of the spinach mixture on each oyster. Sprinkle the oysters evenly with the Parmesan and Gruyère. Bake for 6 to 8 minutes, until the spinach is hot and the cheese is melted. The oysters should be warm but not cooked through. Sprinkle with fleur de sel and serve hot on small plates with small forks.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 275 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 103 mg |
| Sodium | 517 mg |
| Serving Size | 1 of 8 servings |
| Calories | 275 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 103 mg |
| Sodium | 517 mg |
Reviews
We made this dish exactly as written and they were so fabulous!!! It was quick and easy to prepare. The only modifications I would make is to use less salt We can’t wait to make this recipe again! Thanks Ina!
Why are there RECIPES with pictures so you can decide to make them or just go to the next recipe??????
I can’t believe how easy and delish this recipe is! I had to make a couple adjustments based on ingredient availability. I used Birdseye frozen creamed spinach, chardonnay instead of Pernod and gouda instead of Gruyere. My husband and I were so impressed with ourselves. Can’t wait to serve to guests!