Oysters Rockefeller
User Reviews
5
Oysters Rockefeller
Description
In this Oysters Rockefeller recipe, fresh oysters are shucked and placed on a foil-lined baking dish. The topping combines greens—spinach and watercress or arugula—with scallion and garlic, sautéed in butter to soften and release flavors. Pernod and lemon juice add brightness and anise notes, balanced with a hint of hot sauce for mild spice. The mixture is spooned onto each oyster, then sprinkled with parmesan and baked at 450°F until the cheese browns lightly, creating a golden crust that contrasts with the tender oyster meat underneath.
The result is a blend of textures: tender, juicy oysters below a soft but browned, flavor-packed topping. The recipe can be adjusted by adding breadcrumbs to the cheese mixture to introduce crunch to the topping.
This dish is typically served as an appetizer or elegant starter, best enjoyed shortly after baking to appreciate the contrasting textures and preserved moisture of the oysters.
Ingredients
- 6 oysters
- 1 cup spinach
- ½ cup watercress or use arugula/rocket
- 1 scallion or spring onion
- ½ clove garlic (small)
- ½ tablespoon butter
- 1 tablespoon Pernod
- 1 teaspoon lemon juice
- ⅛ teaspoon hot sauce
- 1 tablespoon parmesan finely grated
Instructions
- Preheat oven to 450F/230C. Lightly scrunch a piece of foil and put it in a baking dish big enough to hold all of your oysters so it covers the dish.
- First, shuck the oysters and loosen the meat from the shell. Pour off the liquid, setting it aside. Place the oysters on the foil in the baking dish so they are sitting flat.
- Roughly chop the spinach, watercress or arugula/rocket and thinly slice the scallion/spring onion. Finely chop the garlic.
- Melt the butter in a small skillet/frying pan. Add the spinach, watercress/arugula, scallion and garlic. Cook, stirring for a couple minutes so everything softens and the liquid largely evaporates.
- Add the pernod, lemon juice and hot sauce. Stir through and cook a minute more so the liquid evaporates then remove from the heat.
- Spoon a heaped teaspoon over each oyster then top with a little parmesan.
- Bake for approx 8-12 mins until the top is lightly browned.
Notes
- Adding 2 tablespoons of breadcrumbs mixed with the parmesan before topping adds a crunchy texture to the baked topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(or
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 93mg | 4% |
| Potassium | 111mg | 2% |
| Vitamin A | 1825IU | 37% |
| Vitamin C | 10mg | 11% |
| Calcium | 55mg | 6% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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