Oysters Rockefeller

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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.

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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.

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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.

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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.

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Awesome recipe!
*** I did mine on the grill with the lid closed for about 6 minutes, or until the breadcrumbs brown.
Turned out great!

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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!