Oyster Rockefeller

I had this dish for the first time when I was 24 in Las Vegas and had no idea what an oyster tasted like but I have always loved seafood and knew I had to try a classic in the city of classic opulent dishes.

Makes 24 Oysters


  • 1 Garlic Clove
  • 2 cups Loosely Packed Fresh Spinach
  • 1 bunch Watercress, stems trimmed
  • ½ cup Green Onions, chopped
  • ¾ cup Unsalted Butter, room temperature
  • ½ cup Dry Breadcrumbs
  • 2 tbsp Anise-Flavoured Liqueur
  • 1 tsp Fennel Seeds, ground
  • 1 tsp Hot Pepper Sauce
  • 1 lb Rock Salt
  • 24 Fresh Oysters, shucked and shells reserved
  • ¼ cup Parmesan, finely grated


  1. Position rack in top third of oven and preheat to 450F
  2. Finely chop garlic in processor
  3. Add spinach, watercress and green onion to garlic
  4. Process using on/off turns, until mixture is finely chopped
  5. Transfer mixture to medium bowl
  6. Combine butter, breadcrumbs, liqueur, fennel and hot sauce in processor
  7. Process until well blended
  8. Return spinach mixture to processor
  9. Process using on/off turns just until mixtures are blended
  10. Season with salt and pepper (can be made 8 hours ahead, cover and chill)
  11. Sprinkle rock salt over large baking sheet to depth of ½ inch
  12. Arrange oysters in half shells atop rock salt
  13. Top each oyster with 1 tbsp spinach mixture
  14. Sprinkle with cheese
  15. Bake until spinach mixture browns on top, about 8 minutes

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