Description

Oysters Rockefeller is a classic baked oyster appetizer featuring fresh oysters topped with a savory mixture of spinach, herbs, breadcrumbs, and Parmesan, then baked until golden and bubbly. This beginner-friendly recipe is elegant, delicious, and comes together in under 30 minutes.

Ingredients

Scale

12 large fresh oysters, shucked on the half shell
1 packed cup baby spinach (about 1 oz), chopped (or frozen spinach, thawed and squeezed dry)
2 scallions, finely sliced
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
3 tablespoons unsalted butter, softened (divided)
1/4 cup plain breadcrumbs (or panko for extra crunch)
2 tablespoons Parmesan cheese, grated (or Pecorino Romano or dairy-free cheese)
1 tablespoon Pernod or dry white wine (optional)
Salt and pepper, to taste
Lemon wedges, for serving
Pinch of cayenne or hot sauce (optional)

Instructions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with rock salt or crumpled foil to stabilize oyster shells.
Carefully shuck oysters using an oyster knife, protecting your hand with a towel or glove. Detach oyster from shell but leave it in the deeper half. Discard any shells that break or smell off. Arrange oysters on prepared baking sheet.
In a small skillet over medium heat, melt 1 tablespoon butter. Add garlic, scallions, and chopped spinach. Sauté until spinach is wilted and garlic is fragrant, about 2-3 minutes. Stir in parsley, salt, and pepper. Remove from heat and let cool slightly.
In a mixing bowl, combine sautéed greens with breadcrumbs, Parmesan cheese, remaining 2 tablespoons softened butter, and Pernod or wine (if using). Mix until well combined and moist.
Spoon about 1 tablespoon of topping mixture onto each oyster, spreading gently to cover. Sprinkle with extra Parmesan and a pinch of cayenne if desired.
Bake for 8-10 minutes, until topping is golden and bubbly and oysters are just cooked through but still tender. Do not overbake.
Transfer oysters to a serving platter using tongs. Squeeze with lemon juice and garnish with fresh parsley. Serve immediately.

Notes

Keep oysters cold until ready to bake for freshness and easier shucking. If using frozen spinach, thaw and squeeze dry to avoid soggy topping. For gluten-free, substitute breadcrumbs with almond meal or gluten-free panko. For dairy-free, use plant-based butter and cheese. Broil for 1-2 minutes after baking for extra crunch. Do not overbake oysters to avoid toughness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 2 oysters
Calories: 120
Sugar: 1
Sodium: 400
Fat: 8
Saturated Fat: 4
Carbohydrates: 5
Fiber: 1
Protein: 7

Keywords: Oysters Rockefeller, baked oysters, seafood appetizer, easy oyster recipe, spinach topping, party food, holiday appetizer, beginner-friendly, classic oyster dish