Oysters Rockefeller


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

This recipe is dedicated to my old friend Michael. I miss you very much!

Oysters Rockefeller


1 Dozen Scrubbed Oysters

Rock Salt

12 Ounces Spinach (Usually 1 Bunch)

1 Tablespoons Plus 2 Teaspoons Butter

2 Tablespoons Minced Onion

1/8 Teaspoon Ground Nutmeg

1/8 Teaspoon Cayenne

1/8 Teaspoon Sea Salt

1 Tablespoon Pernod

¼ Cup Heavy Cream

2 Tablespoon Plain Dried Bread Crumbs

Lemon Wedges

Preheat the oven to 425° F. Shuck the oysters and release the meat from the bottom of the shells. Remove any pieces of the broken shell. Place the oysters in the bottom shells in a jelly roll pan on ½ inch of rock salt. This will keep the oysters flat. Refrigerate until ready to bake. Wash the spinach. In a medium saucepan cook the spinach with water clinging to its leaves over a high heat. Stir and cook until wilted. Drain well and chop very fine. In the same pan, melt 1 tablespoon of butter over a medium heat. Add the onion and cook 3 minutes until tender. Stir in the spinach, nutmeg, cayenne, salt and Pernod. Add the cream to the mixture and cook over a high heat. Stir and cook until reduced and thick. Remove from the heat. In a small saucepan melt the remaining 2 teaspoons of butter and stir in the bread crumbs. Spoon the spinach mixture evenly on top of the oysters. Sprinkle with the bread crumb mixture. Bake for 10 minutes and serve garnished with lemon wedges. Serves 4 as an appetizer


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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