Oysters Rockefeller

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This is the most amazing oysters rockefeller I've ever had! I just served it to 10 guests at our formal 7 course Christmas dinner. This was our appetizer, and I could have stopped there! Everyone raved about it! Amazing flavors and textures, and very easy to make. I did a little less than 1 tablespoon of topping on each oyster. I bought the Pernod and was afraid it would be overpowering, but it was not. It was perfect! Thank you, Tyler. This will now be expected every Christmas dinner!!!

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My husband made the Oysters Rockefeller and they were delicious. He substituted kale for spinach (because that's what we had, omitted the Pernod (I don't care for licorice flavor, and added a small amount of bacon (would have been good with or without the bacon. He did not make the Mignonette Sauce, but instead we just dribbled a bit of lemon juice on them.

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I follwed the recipe exactly. I am not one of those folks who give a recipe a bad rating after making significant changes....."I followed the recipe EXACTLY except for...(go on to list 15 things making it completely different and it didn't turn out so good".....duh. That drives me crazy.

Anyway, in my opinion, this recipe has WAY TOO MUCH Pernod...it was overpowering (to me and my guests at least. Many other recipes only call for 2 Tbs (or thereabouts of Pernod or Herb Saint not 1/4 cup.

I really liked the chervil and many other aspects of the recipe, like keeping the Planko mixture as a topping instead of incorporating the crumbs in the sauce as do many other recipes.

I will try this recipe one more time with the ONLY change being to reduce the amount of Pernod.

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Just made these for dinner for hubby and I. Followed the recipe exactly except used fennel herb instead of chervil because I have it in my herb garden and it has the anise flavor to accent the breadcrumb topping. We used bluepoint and choptank salt oysters - both were very good, but the bluepoints were just a touch better. Bought an oyster knife to make life easier. Love how the panko topping gets browned and remains crunchy. Did not make the mignonette sauce, but just squeezed lemon. Would be proud to serve this to guests and even happier to eat them all with hubby again!!

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So good! I will most definatly make this again. I agree with Rick, shucking oysters with out an oyster knife is not easy. I would plan ahead and make sure you have the oyster knife.

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Awesome recipe. Had a a hard time shucking the oysters but I was missing an oyster knife, so...however, the recipe was amazing. I used Sambuca because I didn't have pernod, and the sweetness of the Sambuca played beautifully against the saltyness of the parmesan and the spicy sweetness of the shallots. i also used Cape Oysters which were the best choice. A winner.

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Great. Substituting or omitting the Pernod is probably a mistake as the anise flavor complements the chervil. I believe that Oysters Rockefeller was first served in New Orleans around 1899. At that time Pernod was probably Absinthe. If the liquor store does not stock Pernod they might just have the Absinthe as it has become very popular of late.

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The perfect dinner....these melted in our mouth. I used white wine instead of Pernod and mixed greens instead of spinach. These are the best oysters I have had since working in a seafood restaurant in the San Juan's. I decided to use shelled oysters and put them in a baking dish, it worked wonderfully! We make these at least once a month now!!! If you are an oyster fan it is a must try!

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My boys and even I loved these. I didn't have Pernod and couldn't find a substitute for it so I just stopped at sauteeing the spinich! I served lemon wedges and the tobasco on the side!
Yummy!!!

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I made these for Christmas Eve dinner with my family, which was risky since I'd never made them before, and they couldn't stop eating them! I think my sister was put out because everyone was too full to eat much of the main course she had prepared! I used Sambuca instead of Pernod because it was available in those little airline bottles, and it was great. I also added a little extra parmesan on top because we like it cheesier. A huge hit, will make again for Valentines day for my hubby. The hardest part was shucking the oysters, which i got pretty good at by the second dozen. Great recipe.