• Skip to main content
  • Skip to primary sidebar
Grits and Pinecones
menu icon
go to homepage
  • 4th of July
  • All Recipes
  • About
  • Contact
  • Subscribe
  • subscribe
    search icon
    Homepage link
    • 4th of July
    • All Recipes
    • About
    • Contact
    • Subscribe
  • ×
    Home » Recipes » Seafood

    The Ultimate Oysters Rockefeller Recipe

    Published: Feb 19, 2023 by Sharon Rigsby · 11 Comments

    Jump to Recipe
    Pinterest pin showing oysters rockefeller on a bed of rock salt.

    Ultimate Oysters Rockefeller is for you if you are looking for an outstanding appetizer to impress your guests or a light, healthy dinner entree! This classic dish is a must-try for seafood lovers and, like my recipe for Southern Crispy Fried Oysters, is perfect for showcasing oysters’ briny and succulent flavors.

    This simple recipe features plump Gulf of Mexico oysters on the half shell, topped with a rich and flavorful blend of spinach, parmesan cheese, garlic butter, panko, and Pernod, then baked or roasted until they are golden brown.

    These little jewels are a delicious and nutritious way to enjoy nature’s bounty and are bound to be a hit at your next gathering.

    Three oysters on a bed of rock salt topped with spinach and panko.

    Like this sea scallops recipe, not only is this recipe easy to make, but these visually stunning and flavor-packed baked oysters are an elegant addition to any dinner party or special occasion. So get ready to indulge your taste buds and try my ultimate Oysters Rockefeller recipe today!

    Special thanks to my friend Deborah Keller for generously sharing her farmed Oyster Mom oysters and her husband Jack Todd for shucking them for me. This is not a sponsored post. Oyster Mom oysters are delicious, and I highly recommend them if you are in the Tallahassee area.

    Using an oyster glove and oyster knife to shuck an oyster.
    Jump to:
    • Ingredient notes:
    • How to make Oysters Rockefeller:
    • Sides that pair well with this dish:
    • Recipe variations:
    • Why oysters are essential for the environment:
    • Recipe FAQs
    • Top tips and tricks:
    • More seafood recipes:
    • 📋 Recipe:

    Ingredient notes:

    Ingredients to make oysters rockefella including spinach and parmesan cheese.
    • Raw oysters – you will need fresh raw oysters, either shucked on the half-shell or unshucked.
    • Spinach – fresh spinach, a classic ingredient in Oysters Rockefeller, adds color, texture, and a whole host of vitamins and minerals. You can use frozen, but ensure you have squeezed all the excess water.
    • Garlic and shallots – add a touch of garlic and onion flavor.
    • Pernod – another classic ingredient in Oysters Rockefeller, adds a faint licorice flavor. Pernod is an anise-flavored liqueur. You can substitute vermouth or sweet white wines such as Moscato, Moscatel, Reisling, chardonnay, pinot grigio, or sauvignon blanc.
    • Butter and olive oil – are used to saute the spinach and added to the topping.
    • Bread crumbs, parmesan cheese, and parsley – form the tasty topping.
    • Red pepper sauce, kosher salt, and pepper- season the dish and enhance the other flavors.
    • Rock or ice cream salt – is used to keep the shells from tipping over and spilling their juice while they bake. It also helps to make a nice presentation. If you don’t have rock salt, you can use a muffin pan or Madeline pan to hold the oysters while they cook.
    • Optional: fresh lemon wedges and chopped chives for garnish.

    (Specific measurements can be found in the recipe below.)

    How to make Oysters Rockefeller:

    1. Preheat your oven to 450° F.
    2. Prepare a rimmed baking sheet or dish by covering it with about a half-inch thick layer of rock salt. Nestle the oysters on the half shell in the salt to steady them. Set aside.
    3. Melt four tablespoons of butter in a large skillet over medium-low heat and sauté the garlic for 30 seconds or until it is fragrant. Pour half of the garlic butter into a small bowl and set aside.
    4. Add the minced shallot, chopped spinach, and parsley to the remaining garlic butter in the skillet and sauté for about three minutes or until the spinach wilts. The key is not to overcook the spinach; you do not want it to be mushy.
    Sautéing fresh spinach in a skillet.
    1. Add the Pernod to deglaze the pan. Add a dash of red pepper sauce and season with a half teaspoon of kosher salt and a quarter teaspoon of pepper. Allow the mixture to cool slightly.
    2. Add the breadcrumbs, parmesan cheese, olive oil, and remaining salt and pepper to the bowl with the garlic butter. Mix well.
    3. Top each oyster with one to two heaping teaspoons of the spinach mixture, followed by a spoonful of the breadcrumb mixture.
    Oysters Rockefeller on a bed of rock salt ready to bake.
    1. Bake the oysters for 10-15 minutes or until the breadcrumbs are golden brown and the oysters start to curl around the edges.
    Three baked oysters topped with spinach and panko.
    1. Serve the baked oysters on the rock salt and garnish with lemon wedges.
    Baked Oysters Rockefeller garnished with lemon wedges ready to serve.

    Sides that pair well with this dish:

    If you are serving this dish as an entree, it’s rich, so it’s best to pair it with lighter sides that won’t overwhelm its flavor. Here are some suggestions for sides that pair well with Oysters Rockefeller:

    1. Salad: A light green salad with a simple vinaigrette dressing, such as my Spinach Salad with Apples and Pecans or my Spinach Salad with Strawberries and Pecans, can provide a refreshing contrast to the richness of the oysters.
    2. Bread: Southern Style Hush Puppies, Hoe Cakes, or Cheesy Texas Toast Garlic Bread is a great way to soak up any remaining sauce or juices from the oysters.
    3. Vegetables: Sweet and Sour Green Beans, Southern Fried Cabbage, Baked Tomato Casserole, or Grilled Vegetable Kabobs can balance out the richness of the oysters.
    4. Dessert: light, refreshing desserts such as Homemade Strawberry Sherbet, Southern Grape Salad, or Key Lime Mousse would be an excellent way to end this meal.

    Recipe variations:

    • Add a bit of cooked and crumbled bacon, pancetta, or prosciutto to the topping.
    • If you prefer not to use alcohol, you can substitute lemon juice.
    • Add more cheese to the topping. Good choices include Monterey Jack, asiago, fontina, and mozzarella.
    • Add a cup of heavy cream to the garlic butter and reduce it a bit before adding the spinach.

    Why oysters are essential for the environment:

    Oysters are natural “ecosystem engineers,” for they maintain or improve water quality and clarity and cycle nutrients throughout the water where they are found.

    They also assume the characteristic taste and flavor of the surrounding water, the “merroir”; this is why oysters harvested from different locations taste slightly different.

    Recipe FAQs

    What’s the origin of this dish?

    Oysters Rockefeller was created at Antoine’s Restaurant in New Orleans in 1899 as a substitute for escargot. The story goes that the dish was so rich that it was named after John D. Rockefeller, one of the world’s wealthiest men at the time.

    Can I use canned oysters to make this recipe?

    Fresh oysters on the half shell are recommended for making Oysters Rockefeller, as they have the best flavor and texture. Canned oysters are already cooked and would negatively affect the taste and texture of the dish.

    How should I store and reheat leftovers?

    If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.

    This dish is best enjoyed right out of the oven. However, if you have leftovers, they can be reheated covered n a 400 °F oven for about five minutes or until they are warmed.

    Can I freeze Oysters Rockefeller?

    I don’t freeze them because it compromises them and changes their texture and taste.

    Can you make this recipe ahead?

    This dish is best when eaten hot right out of the oven. Therefore, I do not recommend making it ahead for the best results. However, you could prepare the spinach mixture and the panko topping ahead and assemble and bake right before serving it.

    Top tips and tricks:

    • Oysters are tricky to open. If you don’t know how to shuck them, I recommend that you have your seafood market do it for you or buy them already shucked. Shucking oysters or removing their shell requires a special oyster knife and a certain amount of skill. If you are interested in learning how to shuck them, check out this video by America’s Test Kitchen.  
    • If you buy oysters that are already shucked without shells, you can use small ramekins, a muffin pan, or a Madeline pan to hold the oysters and the other ingredients. The dish won’t look as fancy, but the oysters will still be delicious. 
    • Another option is to make an Oyster Rockefeller casserole by layering the oysters in a baking dish sprayed with non-stick cooking spray, adding the topping, and baking. If you choose this method, you may need to add a few minutes to the baking time.

    More seafood recipes:

    If you like seafood as we do, I know you will also love these popular recipes:

    • Bacon wrapped shrimp on a white plate with carrots and celery.
      Best Bacon Wrapped Shrimp Recipe with Brown Sugar
    • A pan full of Pan Seared Sea Scallops with Salsa Verde
      Pan Seared Scallops with Salsa Verde
    • Buffalo shrimp on a plate with cocktail forks.
      Crispy Buffalo Shrimp Recipe
    • Fried shrimp and a bowl of cocktail sauce on a white plate.
      Pan-Fried Shrimp Recipe

    However, if you need more menu ideas, check out all of my seafood recipes here.

    📋 Recipe:

    Want to Save This Recipe?

    Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

    Save Post

    By submitting this form, you consent to receive emails from Grits and Pinecones.

    Three oysters Rockefeller on a bed of rock salt.

    The Ultimate Oysters Rockefeller Recipe

    Sharon Rigsby
    This simple recipe features plump Gulf of Mexico oysters on the half shell, topped with a rich and flavorful blend of spinach, parmesan cheese, garlic butter, panko, and Pernod, then baked or roasted until they are golden brown.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Main Dish
    Cuisine American, Southern
    Servings 24 oysters
    Calories 44 kcal

    Ingredients
      

    • 24 fresh raw oysters, shucked and on the half shell
    • 4 tablespoons unsalted butter
    • 2 garlic cloves minced
    • 1 shallot, minced
    • 2 cups fresh spinach, stems removed and chopped
    • ¼ cup parsley chopped
    • ¼ cup Pernod
    • dash red pepper sauce
    • 1 teaspoon Kosher salt, divided
    • ½ teaspoon ground black pepper, divided
    • ⅓ cup panko bread crumbs
    • ¼ cup grated parmesan cheese
    • 2 tablespoons olive oil

    Instructions
     

    • Preheat your oven to 450° F.
    • Prepare a rimmed baking sheet or dish by covering it with about a half-inch thick layer of rock salt. Nestle the oysters on the half shell in the salt to steady them. Set aside.
    • Melt four tablespoons of butter in a large skillet over medium-low heat and sauté the garlic for 30 seconds or until it is fragrant. Pour half of the garlic butter into a small bowl and set aside.
    • Add the minced shallot, chopped spinach, and parsley to the remaining garlic butter in the skillet and sauté for about three minutes or until the spinach wilts. The key is not to overcook the spinach; you do not want it to be mushy.
    • Add the breadcrumbs, parmesan cheese, and olive oil to the bowl with the garlic butter. Mix well. Season a half teaspoon of kosher salt and a quarter teaspoon of pepper.
    • Add the breadcrumbs, parmesan cheese, and olive oil to the bowl with the garlic butter. Mix well – season with the remaining salt and pepper.
    • Top each oyster with one to two heaping teaspoons of the spinach mixture, followed by a spoonful of the breadcrumb mixture.
    • Bake the oysters for 10-15 minutes or until the breadcrumbs are golden brown and the oysters start to curl around the edges.
    • Serve the baked oysters on the rock salt and optional, garnish with lemon wedges and chopped chives.

    Notes

    • Oysters are tricky to open. If you don’t know how to shuck them, I recommend that you have your seafood market do it for you or buy them already shucked. Shucking oysters or removing their shell requires a special oyster knife and a certain amount of skill. If you are interested in learning how to shuck them, check out this video by America’s Test Kitchen.  
    • If you buy oysters that are already shucked without shells, you can use small ramekins, a muffin pan, or a Madeline pan to hold the oysters and the other ingredients. The dish won’t look as fancy, but the oysters will still be delicious. 
    • Another option is to make an Oyster Rockefeller casserole by layering the oysters in a baking dish sprayed with non-stick cooking spray, adding the topping, and baking. If you choose this method, you may need to add a few minutes to the baking time.

    Nutrition

    Calories: 44kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 27mgPotassium: 27mgFiber: 0.2gSugar: 0.2gVitamin A: 354IUVitamin C: 2mgCalcium: 19mgIron: 0.2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Seafood Recipes

    • A baked grouper fillet topped with sour cream and parmesan cheese and garnished with parsley and sliced lemons on a plate.
      Oven-Baked Parmesan Grouper Fillets Recipe
    • Shrimp and chicken fried rice in a white bowl with chopsticks and an egg roll.
      The Best Shrimp and Chicken Fried Rice
    • A fried whole catfish on a plate with french fries and a fork.
      Southern Crispy Fried Whole Catfish
    • A baked snapper fillet topped with panko on a white plate with lemons for garnish.
      Baked Snapper Fillets (Quick, Easy and Crispy)

    Reader Interactions

    Comments

      5 from 4 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. OysterMom

      February 06, 2020 at 10:54 am

      5 stars
      I will be serving these on OysterMom oysters at the Panacea Oyster Festival on Feb. 8, 2020. YUM!

      Reply
    2. Cathy Downes

      March 02, 2019 at 10:34 am

      I found your Oyster Rockefeller recipe online and decided to try it, and I was not disappointed. Five stars! I didn’t have the Pernod, so I used the suggested dry vermouth, and instead of a shallot I minced a red onion. I shouldn’t have worried. The results were beyond outstanding. I liked it SO much, I’m serving these tonight as the main course for a dinner party. Thank you for sharing your recipe!

      Reply
      • Gritsandpinecones

        March 02, 2019 at 1:01 pm

        Hi Cathy, thank you so much for taking the time to share your sweet comment! You made my day! I hope your guests enjoy them too!
        Sharon

        Reply
    3. Herb Dreyer

      September 29, 2016 at 11:54 am

      You forgot the watercress

      Reply
      • Gritsandpinecones

        September 29, 2016 at 12:52 pm

        I’ve never tried this dish with watercress, but I’m sure it would be delicious. Next time I make it I’ll give it a try!

        Reply
    4. Shellie

      February 23, 2016 at 7:10 pm

      5 stars
      These oysters look yummy. My husband is the real oyster eater, but then he loves to stand out by the grill and eat them as they pop open. Thanks for adding your flair to the Thursday Favorite Things Blog Hop! This post has also been pinned to our group board.

      Shellie
      http://www.thefabjourney.com

      Reply
      • Gritsandpinecones

        February 24, 2016 at 8:39 am

        Thanks so much Shellie! By the way, I love your Blog!
        Sharon

        Reply
    5. Cateraar Wassenaar

      February 10, 2016 at 8:08 am

      Need to make these immediately! My mouth is watering!

      Reply
    6. Robert

      February 03, 2016 at 3:57 pm

      There are no more loved oysters grown anywhere, and you have added another layer. The stuff of dreams……..

      Reply
    7. Carolyn

      February 03, 2016 at 2:13 pm

      Hey, did you use the recipe from Thymes Remembered? If so that was another of my mothers recipes that I submitted to the book. She had had them at Antoine’s many times and just had to duplicate it. The Pernod is a nice added touch. When Walter and I were dating she would make this for him all the time, he loved them. Sitting them on a bed of salt IS very important because the steam from the salt permeates the oysters and mixture.

      Carolyn

      Reply
      • Gritsandpinecones

        February 03, 2016 at 2:23 pm

        I didn’t use that recipe, but did look at it and it looked delicious! Your Mom must have been a fabulous cook to have so many wonderful recipes! You must take after her!

        Reply

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    4th of July and Summer Favorites

    • A rack of smoked spare ribs with BBQ sauce is sliced and on a cutting board.
      Smoked Spare Ribs (Tender, Juicy and Fall-Off-the-Bone Good!)
    • Collage of 4th of July recipes include grilled chicken, potato salad, watermelon salad, and an American flag cake.
      Fireworks on a Plate: 38 Easy 4th of July Recipes for an Epic BBQ Bash
    • A large bowl of purple cabbage coleslaw with shredded carrots on a table.
      Purple Cabbage Coleslaw (Creamy, Crunchy, and Full of Flavor!)
    • A slice of old-fashioned pear pie on a plate with a fork.
      Old Fashioned Pear Pie Recipe (Just Like Grandma Used to Make!)
    • A stack of six lemon blueberry cookies on a plate.
      Lemon Blueberry Cookies Recipe (Soft and Chewy)
    • Scoops of cookie dough ice cream with chocolate chips in a white bowl.
      No Churn Cookie Dough Ice Cream with Chocolate Chips

    Browse more 4th of July and Summer Favorites

    Fan Favorites - Most Loved Recipes

    • A white bowl full of creamy potato salad topped with paprika.
      Classic Southern Potato Salad
    • Six hoecakes or fried cornbread on a white plate.
      Quick and Easy Hoe Cakes (Fried Cornbread)
    • A blackened grouper filet on a plate with grits, garnished with a lemon slice.
      Blackened Grouper
    • Cornbread in a cast iron skillet.
      Best Southern Cornbread Recipe
    • A white bowl full of cooked purple hull peans.
      Purple Hull Peas Recipe
    • A clear glass trifle dish with layers of angel food cake, strawberries and whipped cream.
      Strawberry Trifle with Angel Food Cake

    Browse more recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact

    Copyright © 2025 Grits and Pinecones®

    • 382Facebook
    • X
    • Pinterest
    • Email
    • Flipboard
    817 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.