Oysters Rockefeller

Oysters Rockefeller
12 servings

Oysters Rockefeller is about as old-school as an American recipe gets. Here’s how to whip up the classic seafood dish.

Courtesy of Derek Bocking of Derek’s Kitchen



small-medium sized fresh oysters
g bacon
g Swiss cheese (Gruyere or Emental), half grated and half thinly sliced
cup fresh spinach
cup heavy (35%) cream
clove garlic, finely diced
cup onion, finely diced
Tbsp butter
oz Pernod or ½ cup white wine


Step 1

To make the cheese sauce: melt 1 tbsp butter in a small sauce pan and then sauté the onions until the are just translucent. Add the garlic and sauté for one minute more. Deglaze with Pernod or white wine and let simmer until most of the liquid has evaporated. Add the cream and let simmer until reduced by 1/3. Add 25g grated Swiss cheese to the sauce, a bit a a time, whisking constantly.

Step 2

Place the spinach with 1 tbsp butter and 1/4 cup water in a covered pot and cook on medium heat until the spinach is very soft. Transfer the spinach to a strainer lined with paper towel. Place another layer of paper towel over the spinach and press down to remove the excess water. Roughly chop the spinach and then mix it into the cheese sauce.

Step 3

Carefully shuck the oysters and place the meat in a strainer. Wash the shells. Line a baking tray with coarse salt and set the washed shells in the salt, then return the oysters to their shells. Place a dollop of creamed spinach on each oyster, followed by a few bacon bits and a slice of Swiss cheese.

Step 4

Place the oysters under a broiler until the cheese is melted and just starts to brown. Oysters Rockefeller can be made up to 3 hours ahead of time and kept in the fridge. Warm any Oysters Rockefeller that have been kept in the fridge in an oven pre-heated to 300ºF for 5 minutes before broiling to make sure the centers are hot.

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