Romantic Oysters Rockefeller (Printable)
Elegant Oysters Rockefeller: fresh oysters baked with a savory spinach and herb topping, ideal for a romantic appetizer.
# What You Need:
→ Oysters
01 - 12 fresh oysters, shucked, on the half shell
→ Spinach Mixture
02 - 2 tablespoons unsalted butter
03 - 1 small shallot, finely minced
04 - 2 cloves garlic, minced
05 - 1 cup fresh baby spinach, finely chopped
06 - 1/4 cup fresh parsley, finely chopped
07 - 2 tablespoons fresh chives, finely chopped
08 - 1/4 cup Pernod or dry white wine
09 - Salt and freshly ground black pepper, to taste
→ Topping
10 - 1/2 cup panko breadcrumbs
11 - 1/4 cup freshly grated Parmesan cheese
12 - 1 tablespoon unsalted butter, melted
13 - Lemon wedges, for serving
# How To Make:
01 - Preheat your oven to 450°F (230°C).
02 - In a medium skillet over medium heat, melt 2 tablespoons butter. Add shallot and garlic; sauté until fragrant and translucent, about 2 minutes.
03 - Add spinach and cook, stirring often, until wilted, about 2 minutes.
04 - Stir in parsley and chives, then deglaze the pan with Pernod or white wine. Cook until most of the liquid has evaporated, about 1–2 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
05 - In a small bowl, combine panko, Parmesan, and 1 tablespoon melted butter.
06 - Arrange shucked oysters on a baking sheet or in a baking dish lined with rock salt or crumpled foil to keep them steady.
07 - Spoon a generous amount of the spinach mixture over each oyster.
08 - Sprinkle the breadcrumb mixture evenly over the top of each oyster.
09 - Bake for 8–10 minutes, or until the topping is golden and crispy.
10 - Serve immediately with lemon wedges.
# Expert Tips:
01 -
- It&s surprisingly simple to execute, making you look like a seasoned pro with minimal effort.
- The complex flavors of the herb–butter topping perfectly complement the fresh, briny oysters without overpowering them.
02 -
- Overcooking oysters is a common pitfall — they become tough and lose their delicate texture, so watch them closely.
- Using rock salt or crumpled foil to stabilize the oysters on the baking sheet is a game–changer; it prevents spills and ensures even cooking.
03 -
- A quick flash under the broiler for the last minute can give your topping an extra crispy, golden-brown finish if it&s not quite there yet.
- Use fresh oysters from a reputable source, and if shucking at home, wear protective gloves and have a stable surface.