Oysters Rockefeller
Quick answer
- Total time
- 775 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Each oyster bakes in its own half shell under a spinach, sour cream and Parmesan topping, with a little Pernod and garlic mixed in.
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Frozen spinach thaws in the refrigerator the day before and is squeezed hard, otherwise the topping slides off the shells. Melted cheese and curled edges say little about the oyster underneath, which needs to turn opaque all the way through.
Ingredients
Instructions
- 1
Thaw the spinach in a container in the refrigerator, allowing about 12 hours or the package timing.
Squeeze out the liquid and mince the garlic.
- 2
Heat the oven to 230°C.
Use crumpled foil on a rimmed tray to hold the oyster shells level; remove any shell fragments.
- 3
Combine spinach, sour cream, garlic, Pernod and pepper.
Divide over the oysters, then add a thin layer of mixed Parmesan and breadcrumbs.
- 4
Bake at 230°C for at least 10 minutes, continuing until the oysters are opaque throughout and the topping is hot.
Loosely cover with foil if the topping browns early.
- 5
Heat the oyster centers to 85-90°C and maintain that temperature for at least 90 seconds.
Do not rely only on elapsed time or curled edges.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Oysters Rockefeller
East Coast Shellfish Growers Association · Checked: 2026-09-26
- Preventing Vibrio Infection
CDC · Checked: 2026-09-26
- Norovirus Q&A, Q15
Ministry of Health, Labour and Welfare, Japan · Checked: 2026-09-26
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