Oysters Rockefeller

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
8 servings as an appetizer

Ingredients
  • 4 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1/3 cup bread crumbs, Panko preferred
  • 2 shallots, chopped
  • 2 cups chopped fresh spinach
  • 1/4 cup Pernod
  • Salt and pepper, to taste
  • Dash red pepper sauce
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan
  • 1 tablespoon chopped chervil or parsley
  • 2 dozen oysters, on the half shell
  • Rock salt
  • Lemon wedges, for garnish
  • MIGNONETTE SAUCE
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  • 3/4 cup champagne vinegar
  • 2 shallots, minced
  • 2 tablespoons cracked black peppercorns
  • 1 tablespoon chopped chervil
  • 1/2 lemon, juiced
Directions

Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.

In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup


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    These were incredible. I used dry vermouth instead of pernod, which worked well to deglaze. This mignonette is simple yet really tasty. I added a splash of white wine and used apple cider vinegar.
    Delicious. Made with a splash of pernod and then chardonay to make the 1/4 required. Also made the mignonette sauce for serving with the oysters. It totally balanced out the spinach. But delicious right out of the oven.
    The only bad thing about this recipe was the moment everyone realized that I did not buy more oysters. I did not have Pernod, used a steel aged Chardonnay, it was good, next time I will try the Pernod.
    Good recipe...I baked my oysters in/on a heavy duty muffin pan - the muffin inserts held the shells perfectly ! 
    I could eat these oysters until I expire. 
    Or whoever made this recipe was a bonafide culinary genius. 
    The only substitution I would recommend is Absinthe for the Pernod
    I used one dozen fresh oysters and the listed amount of ingredients for the topping. It was a perfect amount. To hold the oysters upright, instead of using sea salt, I put the oysters in a muffin tray. Worked perfectly! These oysters are so delish! 
    We and our kids love Oysters Rockefeller! To keep oysters stable and level as you prepare and cook them, try the innovative simplyshuck oyster tray for "wobble-free oysters" every time! Fast, easy. Bon appetit.
    I am not a big oyster fan, but now I am!!!! This recipe was excellent! I used Dekuypner  
    Anisette instead of Pernod only because Pernod was not available at my liquor store. However, the Anisette was also about $10 cheaper per bottle.
    This was great - my husband made them - I only know he did use white wine vs pernod and parsley vs chervil. Will keep this recipe for next time. Wish there was an easier way to open the oysters.
    Outstanding. I added a touch of cream to th spinach mixture but otherwise followed his instructions. Next time i make this i will double the pernod and let it reduce down for a stronger anise flavor. For those that said they dont like black licorice, please give it another shot! I hate black licorice candy but the licorice flavor in this is so subtle and mild. I read several reviews that stated the toppings were not enough for the amount of oysters used. Ive had oysters rockefeller at some nicer, steak house type restaurants in metropolitan areas and ive had them at some whole in the walls in small towns. Ive noticed that in the nicer places, the toppings on the oysters are a bit 'restrained' where as the more mom an pop type places like to heap on the toppings and the cheese. I think this recipe is for the more restrained approach but if youre into lots of toppings and cheese, you should go ahead and double it. Both ways would work fine.
    Awesome recipe!  
    *** I did mine on the grill with the lid closed for about 6 minutes, or until the breadcrumbs brown. 
    Turned out great!
    This is a really good recipe base. The flavor of black liquorice makes me ill, so I simply replaced the chervil with italian parsley, and deglased the saute with a dry white wine (i used an albarino instead of the Pernod. Really good.
     
     My other "heads-up" with this recipe is to be mindful of the size of the oysters you use. The quantity of saute and breading is intended for two dozen small oysters. So if you happen to have larger oysters (which I did, I would almost double the amount of saute and breading mix. I actually ran out well short, and just ate me some raw oysters instead. :-
     
     Happy eating!
    Awesome! I've done a few Oysters Rockefeller recipes and this is the best balance between ease and quality though I cut way back on the called 1/4 cup of pernod. The recipe can also handle some extra spinach.
    Tyler does it again! Another awesome tasting recipe! My family gobbled up 40 oysters prepared this way. The only substitution I made was using white wine for the anise flavored liquor but that's just because I didn't think my family would like the flavor of licorice with the oysters. Cannot wait to make these again!
    I made this for the third time last night - OMG - I had the left overs for breakfast. the only thing I did was to cut of the oysters so you can enjoy many bites in a shell. DON'T CHANGE ANYTHING...
    Wonderful, decadent recipe! I made a few changes - used parsley in place of the chervil, Ouzo in place of Pernod (it's what I had on hand and added an extra tablespoon of butter. I also added two pieces of bacon, cooked & chopped fine, but it would be just as good without. These turned out so well, they were a huge hit at a dinner party, even with people who had never eaten oysters. Mignonette sauce is unnecessary, in my opinion. Will make again and again!
    Would definitely make again! I used pretty much the same ingredients, only parsley (which was an option) instead of chervil, and Pinot Grigio instead of Pernod. Didn't measure anything because I would still change the amounts to my liking either way... so I just added ingredients until I liked the taste. Was careful to keep all the oyster liquor in the shell which makes a big difference in taste and texture.
    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!!!
    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.
    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.
     
    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!!
    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.
    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.
    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.
    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!
    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!!!
    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.
    I have made this twice- the first time, I added about 1/2 of the Pernod (Anisette is what I could find locally), because I can't stand the stuff. Last night for New Year's Eve, I made them again, this time using the full amount of Anisette and added a splash of cream. I cannot even say how outrageously good these are! As another reviewer mentioned, we also could not make them fast enough. We used high quality Penn Cove oysters from the Pacific NW. (If you need a source, check out Farm to Market's site for wonderful seafood and service). If you're looking for a great Rockefeller recipe, look no further.
    We made this for my party and we couldn't make them fast enough. People couldn't get enough of them. We ended making 8 dozen all together, and it wasn't enough cause I only got to eat one at the whole party. I will make sure to have these again at the next party!
    this are wonderful! I added some chopped scallions and also a bit more butter. fantastic!
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