Oysters Rockefeller

Oysters on the half shell topped with a rich green herb and spinach butter and golden bread crumbs, baked until bubbling. The New Orleans classic. Serves 4.

Gluten-free with swapsKetoLow-carbNo added sugar

Contains: milk, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 30 min
  • Cook 12 min
  • Total 42 min
  • Yield 24 oysters, 4 servings
  • Level Intermediate

Updated

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Baked oysters Rockefeller with green herb topping and golden crumbs on rock salt with lemon

Oysters Rockefeller was created at Antoine's in New Orleans in 1889 and named for John D. Rockefeller because the sauce was so rich. The original recipe is still a secret; this version uses a bright green butter of spinach, parsley, green onion and a splash of anise liqueur.

Baking the oysters on a bed of rock salt keeps them steady and hot.

Instructions

  1. Heat the oven. Heat the oven to 450°F. Spread rock salt in a rimmed baking pan and nestle the oysters in it.
  2. Make the topping. Melt the butter and cook the green onions and garlic 1 minute. Add the spinach and parsley and cook until wilted, then the liqueur and cayenne. Off the heat, stir in the panko and Parmesan.
  3. Top. Spoon a little topping onto each oyster.
  4. Bake. Bake 8 to 12 minutes, until the topping is golden and the oyster edges curl.
  5. Serve. Serve hot with lemon wedges.

Nutrition per serving (estimated)

250Calories
9 gCarbohydrates
<1 gFiber
8 gNet carbs
9 gProtein
20 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbGluten-free with swapsNo added sugar

Tips

  • A bed of rock salt or crumpled foil keeps the shells level.
  • The topping can be made a day ahead.

Storage and leftovers

Make ahead

Make the topping up to a day ahead. Baked oysters are best eaten right away; do not save leftovers.

Questions about this recipe

Why is it called oysters Rockefeller?
It was named for John D. Rockefeller, then the richest man in America, for the richness of the sauce.
Do the oysters cook through?
Yes; baking cooks them until the edges curl.

Part of our famous hotel and restaurant recipes, from Boston's Parker House and Locke-Ober to Antoine's in New Orleans.

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