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Baked Oysters Rockefeller
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5 from 1 vote

Baked Oysters Rockefeller

Date night doesn't have to be expensive. In fact, this baked Oysters Rockefeller recipe will make you feel like you are on a luxurious date.
Course Appetizer, Side Dish
Cuisine American
Keyword appetizers, baked oysters, easy appetizer
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4


  • 4 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1/3 cup Panko breadcrumbs
  • 2 shallots chopped
  • 2 cups chopped fresh spinach
  • 1/4 cup Pernod
  • salt and pepper to taste
  • dash of red pepper sauce
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp chopped chervil or parsley
  • 2 dozen oysters on the half shell
  • rock salt
  • lemon wedges for garnish

For the Mignonette Sauce:

  • 3/4 cup champagne vinegar
  • 2 shallots minced
  • 2 tbsp cracked black peppercorn
  • 1 tbsp chopped chervil
  • 1/2 lemon juiced


How to Cook the Oysters:

  • In a skillet, melt some butter. Saute the garlic for about 2 minutes.
  • In a mixing bowl, spoon half of the garlic butter and mix it with the bread crumbs.
  • In the remaining garlic butter, add the shallots and spinach and let them cook until the spinach wilts, for about 3 minutes.
  • Deglaze pan with Pernod then season with salt, pepper and a dash of red pepper sauce. Let the mixture cook for a few minutes.
  • To the breadcrumb mixture, add some olive oil, Parmesan, chervil, and season with salt and pepper.
  • Bring out your baking pan and sprinkle with rock salt, enough to hold the oysters steady.
  • Arrange the oysters on the baking pan and spoon a heaping teaspoon of the spinach mixture then a spoonful of the breadcrumb mixture.
  • Bake in a preheated oven at 450 F for 10 to 15 minutes or until golden. Once cooked, arrange the oysters on a platter and serve with red pepper sauce and lemon wedges.

To Prepare the Mignonette Sauce:

  • While the oysters bake, you can already prepare the mignonette sauce. Just whisk together all the sauce ingredients. Cover and refrigerate for at least an hour before serving.