Oysters Rockefeller

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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!

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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.

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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!

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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...

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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!

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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.

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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!!