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Oysters Rockefeller Recipe

30 min
1 servings

Created in 1899 at Antoine's Restaurant in New Orleans by Jules Alciatore, this classic dish features oysters on the half shell topped with a savory spinach mixture, breadcrumbs, and parmesan, then baked to golden perfection. The original recipe used watercress, but spinach is now common. This recipe is for 1 serving (3 oysters); scale up as needed.

Servings: 1

Ingredients

Cooking Instructions

1

Shuck the Oysters:

• Hold an oyster firmly in one hand using a kitchen towel to protect your hand.

• Insert an oyster shucking knife into a gap in the shell. Gently work the knife up and down, twisting carefully to pry the shell open. Be cautious to avoid injury.

• Remove the top shell, keeping the oyster and its brine in the bottom shell.

2

Prepare the Baking Sheet:ç

• Preheat the oven to 220°C (430°F).

• Spread a layer of rock salt on a baking sheet to create a stable bed for the oysters.

• Place the shucked oysters on the salt bed, ensuring they sit upright to retain their brine.

3

Make the Spinach Topping:

• In a small pan, melt 15 g (1 tosp) butter over medium heat.

• Add finely chopped shallots (20 g or 2 tbsp) and minced garlic (2 cloves or 1 tsp). Sauté for 2-3 minutes until softened.

• Add spinach (30 g or 1 cup packed) and cook until wilted, about 1-2 minutes. Season with a pinch of coarse salt and optional black pepper. Set aside to cool slightly.

4

Assemble the Oysters:

• Spoon 15-30 ml (1-2 tbsp) of the spinach mixture onto each oyster, covering the oyster evenly.

• Sprinkle a pinch of grated parmesan (about 3 g or 2 tsp per oyster over the spinach.

• Top each oyster with 5 g (1 tbsp) panko breadcrumbs for crunch.

5

Bake:

• Bake in the preheated oven at 220°C (430°F) for 10-15 minutes, until the oysters are cooked, the filling is hot, and the parmesan-panko topping is golden and crispy.

6

Serve:

• Carefully remove from the oven and serve immediately on the rock salt bed for an elegant presentation.

Chef's Note

For multiple servings, multiply ingredients by the number of servings. For example, for 6 servings (18 oysters), multiply all quantities by 6.