Oysters Rockefeller is a classic, indulgent appetizer that originated in New Orleans in the late 19th century. This recipe features fresh oysters topped with a rich mixture of sautéed spinach, garlic, herbs, and Parmesan cheese, then baked until golden and bubbling. The dish is named “Rockefeller” because of its richness, reminiscent of the wealth of John D. Rockefeller.
I love this recipe because it combines the briny, delicate flavor of oysters with a savory, cheesy topping, creating a luxurious appetizer that is elegant yet approachable. The spinach and Parmesan topping adds depth, texture, and a satisfying richness, while the oysters themselves remain tender and juicy.
Why I Love This Recipe
I love this recipe because it’s sophisticated, flavorful, and perfect for entertaining. The combination of fresh oysters, garlic, butter, and cheese is simply irresistible. It’s a dish that elevates any occasion, from holiday dinners to romantic meals, and is always a showstopper on the table.
Why This Is a Must-Try Dish
This dish is a must-try because it’s a classic appetizer with a perfect balance of flavors—salty, savory, cheesy, and slightly herbal. Oysters Rockefeller is a luxurious dish that feels special, yet it’s surprisingly simple to make at home. Anyone who enjoys seafood or gourmet appetizers will love this recipe.
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 12–15 minutes
Total Time: 27–30 minutes
Servings: 6–8 oysters
Calories: Approximately 120–150 calories per oyster
Course: Appetizer
Cuisine: American / New Orleans
Ingredients
- 12 fresh oysters, shucked
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 cups fresh spinach, chopped
- ¼ cup Parmesan cheese, grated
- 2 tablespoons breadcrumbs (optional)
- 1 tablespoon Pernod or white wine (optional)
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Cooking Directions
Oysters are topped with a mixture of sautéed spinach, garlic, and Parmesan, then baked until the topping is golden and bubbly.
Step-by-Step Preparation Method
Step 1: Preheat Oven
Preheat your oven to 450°F (230°C). Arrange oysters on a baking sheet or in an oyster pan, ensuring they remain level.
Step 2: Prepare Spinach Topping
Melt butter in a skillet over medium heat. Add garlic and shallot and sauté for 1–2 minutes until fragrant. Add chopped spinach and cook until wilted. Stir in Pernod or white wine if using.
Step 3: Season and Add Cheese
Remove from heat and stir in grated Parmesan. Season with salt and black pepper to taste.
Step 4: Top Oysters
Spoon a generous amount of the spinach-Parmesan mixture onto each oyster. Sprinkle breadcrumbs on top if desired for added crunch.
Step 5: Bake Oysters
Place oysters in the preheated oven and bake for 10–12 minutes, or until the topping is golden and bubbly.
Step 6: Serve
Remove from oven and serve immediately with lemon wedges.
How to Serve
Serve Oysters Rockefeller as an elegant appetizer for dinner parties, holiday meals, or romantic dinners. Garnish with lemon wedges and fresh herbs for presentation. Pair with a crisp white wine or Champagne for a refined dining experience.
Recipe Tips
- Use fresh, high-quality oysters for the best flavor
- Don’t overcook oysters; they should remain tender
- Wilt spinach thoroughly to avoid excess moisture
- Use freshly grated Parmesan for a richer flavor
- Optional breadcrumbs add a crunchy texture on top
Variations
Classic Oysters Rockefeller
Add finely chopped parsley, celery, and green onions to the spinach mixture for a traditional version.
Bacon Oysters Rockefeller
Top each oyster with a small strip of crispy cooked bacon before baking for extra richness.
Creamy Oysters Rockefeller
Add 1–2 tablespoons of cream or crème fraîche to the spinach mixture for a creamier topping.
Spicy Oysters Rockefeller
Add a pinch of red pepper flakes or a few drops of hot sauce to the topping for a mild kick.
Vegan Version
Replace oysters with large mushrooms or eggplant slices and use vegan butter and cheese alternatives.
Freezing and Storage Time
Refrigerator:
Store unbaked oysters with topping separately for up to 24 hours.
Freezer:
Not recommended for raw oysters; cooked leftovers can be stored for up to 2 days, though flavor and texture may diminish.
Special Equipment Needed
- Baking sheet or oyster pan
- Skillet for sautéing
- Spoon for topping oysters
- Knife and cutting board
Conclusion
Oysters Rockefeller with Spinach and Parmesan is a luxurious, flavorful appetizer that’s perfect for special occasions or entertaining guests. With tender oysters topped with a savory, cheesy spinach mixture, each bite delivers a harmonious balance of textures and flavors. Elegant, indulgent, and surprisingly simple to make at home, this dish is a must-try for seafood lovers and anyone looking to impress with a classic New Orleans specialty.
Oysters Rockefeller with Spinach and Parmesan
Description
Oysters Rockefeller is a classic, indulgent appetizer that originated in New Orleans in the late 19th century. This recipe features fresh oysters topped with a rich mixture of sautéed spinach, garlic, herbs, and Parmesan cheese, then baked until golden and bubbling. The dish is named “Rockefeller” because of its richness, reminiscent of the wealth of John D. Rockefeller.
Ingredients
Instructions
-
Preheat Oven : Preheat your oven to 450°F (230°C). Arrange oysters on a baking sheet or in an oyster pan, ensuring they remain level.
-
Prepare Spinach Topping : Melt butter in a skillet over medium heat. Add garlic and shallot and sauté for 1–2 minutes until fragrant. Add chopped spinach and cook until wilted. Stir in Pernod or white wine if using.
-
Season and Add Cheese : Remove from heat and stir in grated Parmesan. Season with salt and black pepper to taste.
-
Top Oysters : Spoon a generous amount of the spinach-Parmesan mixture onto each oyster. Sprinkle breadcrumbs on top if desired for added crunch.
-
Bake Oysters : Place oysters in the preheated oven and bake for 10–12 minutes, or until the topping is golden and bubbly.
-
Serve : Remove from oven and serve immediately with lemon wedges.
