Oysters Rockefeller Beauty, as seen on The Kitchen, Season 32.
Recipe courtesy of Katie Lee Biegel

Oysters Rockefeller

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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 35 min
  • Yield: 24 oysters
Oysters Rockefeller has been an iconic appetizer since 1899. It is named after millionaire J. D. Rockefeller because of the rich taste, not to mention, the green color of the sauce looks like money! I love this because it’s great to serve when you have guests over and want to impress but don’t want any fuss. You can buy oysters on the half shell from your local fishmonger and prep the filling early, so all you have to do when your guests arrive is bake and wow them.



  1. In a medium saute pan, heat 1 tablespoon of the butter over medium heat until melted and bubbling slightly. Add the shallots and cook until softened and translucent, about 3 minutes. Add the garlic and spinach and cook until the spinach starts to wilt, about 2 minutes. Add the parsley and season to taste with salt and pepper. Remove to a bowl and let cool.
  2. Wipe out the pan, then melt the remaining tablespoon of butter until bubbling slightly. Add the breadcrumbs and allow them to absorb the butter. (Do not toast the breadcrumbs.) Remove from the heat and set aside to cool.
  3. Preheat the oven to broil.
  4. Arrange the oysters in a single layer on a baking sheet. Combine the spinach mixture and breadcrumbs. Top the oysters evenly with the spinach mixture. Sprinkle a little bit of Pecorino on top of each. Broil until the oysters are bubbly and the breadcrumbs are toasty, 5 to 6 minutes.
  5. Nestle the oysters in a platter of kosher salt and serve immediately.