Oysters Rockefeller

The original recipe was created in 1889 at the New Orleans restaurant Antoine’s. It has many variations and interpretations. Here is one that calls for simple ingredients. It’s both delicious and easy to put together.

Photo: Francine Zaslow
Photo: Francine Zaslow


2 dozen shucked oysters on the half shell

1 pound spinach, blanched and chopped

2 tablespoons finely minced shallots

1 stick butter

½ cup dried bread crumbs

2 tablespoons grated Parmesan cheese

1 to 2 dashes Worcestershire sauce

Several drops Tabasco sauce

2 tablespoons Pernod

Salt and pepper


Preheat oven to 425 degrees.

Sauté shallots in 1 tablespoon of the butter until they are translucent and start to brown slightly. Melt remaining butter and set aside.

In a bowl mix, together the shallots, spinach, bread crumbs, cheese, Worcestershire, Tabasco, Pernod, and melted butter. Salt and pepper to taste.

Top each oyster with a spoonful or more of spinach mixture, and place on a cookie sheet. (To hold the oysters upright when baking, place them on crumpled aluminum foil.)

Bake for 7 to 10 minutes until slightly brown.

Serves 6 to 8 as an appetizer

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