A Taste of New Orleans: Oysters Rockefeller

At Intershell Seafoods, we believe in celebrating the finest flavors the ocean has to offer, and few dishes capture the essence of coastal indulgence quite like Oysters Rockefeller. This iconic dish, with its vibrant green topping and rich, savory flavor, is a true testament to culinary ingenuity.

Our recipe pays homage to this timeless creation, combining the briny perfection of our fresh, plump oysters with a savory blend of spinach, herbs, and a touch of Pernod for that signature, anise-laced finish. The result is a dish that is both elegant and comforting, a perfect appetizer for a special occasion or a delightful treat for any seafood lover.

A Taste of New Orleans: Oysters Rockefeller

Oysters Rockefeller originated in 1899 at Antoine's, a legendary restaurant in New Orleans' French Quarter. The story goes that the chef, Jules Alciatore, created the dish as a substitute for escargots, which were in short supply. The result was a stunning success: a dish so incredibly rich and decadent that it was named after John D. Rockefeller, one of the wealthiest men of his time. The original recipe remains a closely guarded secret, but the spirit of the dish—fresh oysters baked with a luscious, herby topping—has become a beloved classic around the world.

Yields: 4 servings

Prep time: 20 minutes

Cook time: 10-12 minutes

Ingredients

  • 24 live oysters
  • Oyster knife
  • 4 tbsp butter or margarine
  • 4 tbsp onion (or shallots) finely minced
  • 2 large garlic cloves, minced
  • 2-3 cups frozen spinach, defrosted (frozen spinach holds better moisture, you do not want the filling to dry out when baking)
  • 12 oz heavy cream
  • ½ cup parmesan (or Romano) cheese, or 50/50 mixture
  • ½ tsp black pepper
  • 1 tbsp lemon juice
  • ¼ cup panko crumbs

Preparation

  1. Rinse and clean the oysters. Keep refrigerated until needed, after cooking the spinach filling.

  2. Preheat oven to 375 degrees F – so the oven is ready to cook the oysters

  3. In a large sauté pan, melt the butter on medium heat.

  4. Add the shallots and garlic to the melted butter and sauté over medium heat for 3-4 minutes, keep an eye on them and do not let them burn.

  5. Add the defrosted spinach and sauté for a few minutes.

  6. Add the lemon juice, heavy cream, cheese and black pepper. Allow the mixture to continue cooking until the cream has reduced by half. If the spinach seems too creamy or watery, you can add panko crumbs to absorb some of the liquid.  Set spinach mixture aside when finished

  7. Time to shuck your oysters. 

  8. Lay the shucked oysters on a baking sheet when shucked & add a spoonful of the spinach mixture on top of each oyster. When finished, sprinkle panko crumbs.

  9. Cook oysters in the oven for 15-20 minutes or until the topping is golden brown.

  10. Serve the oysters with lemon slices.