Oysters Rockefeller

Oysters Rockefeller

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Prep Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 6 people
Calories 214 kcal


  • 2 cloves garlic
  • 1 cup tightly packed fresh spinach
  • 1/2 cup roughly chopped green onions
  • 1/2 cup roughly chopped parsley leaves and stems
  • 2 tsp lemon juice
  • 1/2 cup 1 stick butter, softened
  • 2 tbsp Pernod or other anise-flavored liqueur
  • 3/4 cup panko bread crumbs
  • 1/4 cup freshly grated Parmesan
  • 1 tbsp extra-virgin olive oil
  • 1 lb coarse salt for baking
  • 24 fresh oysters shucked, shells reserved
  • Lemon wedges for serving


  • Position rack in top third of oven and preheat to 450°. Add garlic, spinach, green onions, parsley, lemon juice, butter, and Pernod to a food processor and pulse until finely chopped.
  • In a medium bowl combine, panko, Parmesan, and oil.
  • Sprinkle coarse salt over large baking sheet to depth of 1/2". Arrange oysters in half shells in salt. Divide spinach mixture among oysters and sprinkle with Parmesan mixture.
  • Bake until spinach mixture is bubbling and panko is deeply golden, about 8 minutes.
  • Serve with lemon wedges alongside.


Calories: 214kcalCarbohydrates: 7gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 47mgSodium: 29567mgPotassium: 124mgFiber: 1gSugar: 1gVitamin A: 1485IUVitamin C: 11mgCalcium: 106mgIron: 2mg
Keyword oyster, seafood
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