Oysters Rockefeller
Classic baked oysters topped with a rich, herbed spinach mixture and a golden Parmesan breadcrumb crust. Served sizzling on a bed of hot rock salt.
TOTAL TIME
34 min
ACTIVE TIME
27 min
QUANTITY
6 pieces · ~1.5 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/15
Tools0/18
Ingredients0/15 gathered · 2 servings
1kg
2piece
2clove
20g
15g
150g
1piece
40g
30g
60g
2tbsp
2tbsp
0.5tsp
0.25tsp
12piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1kg | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 2clove | — | — | |
| 4 | | 20g | — | — | |
| 5 | | 15g | — | — | |
| 6 | | 150g | — | — | |
| 7 | | 1piece | — | — | |
| 8 | | 40g | — | — | |
| 9 | | 30g | — | — | |
| 10 | | 60g | — | — | |
| 11 | | 2tbsp | — | — | |
| 12 | | 2tbsp | — | — | |
| 13 | | 0.5tsp | — | — | |
| 14 | | 0.25tsp | — | — | |
| 15 | | 12piece | — | — |
Tools20 items
Serveware1 item
Procedure50 steps
1 of 50
Turn the oven to 220 °C and let it heat fully.
⏱ 10 min
2 of 50
Tip the rock salt onto the baking tray.
Coarse rock salt · 1 kg
⏱ 10s
ResultCoarse rock salt3 of 50
Spread it into an even bed with the spoon; it holds the shells level.
⏱ 20s
ResultRock salt bed4 of 50
Lay the shallots on the chopping board.
Shallots · 2 piece
⏱ 5s
ResultShallots7 of 50
Put the shallots in the small bowl.
⏱ 5s
ResultFinely chopped shallots8 of 50
Lay the garlic cloves on the chopping board.
Garlic clove · 2 clove⏱ 5s
ResultGarlic clove9 of 50
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 20s
ResultPeeled garlic cloves12 of 50
Lay the parsley leaves on the chopping board.
Flat-leaf parsley leaves · 20 g⏱ 5s
ResultFlat-leaf parsley leavesused in step 1413 of 50
Lay the tarragon leaves beside the parsley.
Tarragon leaves · 15 g⏱ 5s
ResultTarragon leaves14 of 50
Chop the parsley and tarragon together finely.
⏱ 1 min
ResultChopped parsley and tarragon16 of 50
Put the spinach in the colander.
Baby spinach · 150 g
⏱ 5s
ResultBaby spinach17 of 50
Rinse the spinach under cold running water and shake it dry.
⏱ 30s
ResultRinsed Baby Spinach18 of 50
Pile the spinach on the chopping board.
⏱ 5s
ResultRinsed Baby Spinach19 of 50
Chop the spinach finely.
⏱ 1 min
ResultChopped spinach21 of 50
Lay the lemon on the chopping board.
Lemon · 1 piece⏱ 5s
ResultLemon24 of 50
Tip the breadcrumbs into the mixing bowl.
Dried breadcrumbs · 40 g
⏱ 5s
ResultDried breadcrumbsused in step 2725 of 50
Lay the Parmesan on the chopping board.
Parmesan · 30 g⏱ 5s
ResultParmesan28 of 50
Put the butter in the frying pan.
Unsalted butter · 60 g
⏱ 5s
ResultUnsalted butter29 of 50
Melt the butter over a medium-low heat.
⏱ 1 min 30s
ResultMelted butter30 of 50
Add the shallots and garlic.
⏱ 5s
ResultShallots and garlic in butter31 of 50
Cook gently for about 4 minutes, stirring, until soft but not coloured.
⏱ 4 min
ResultSoftened shallots and garlic33 of 50
Stir for about 2 minutes, until the spinach has wilted and its liquid has cooked off.
⏱ 2 min
ResultWilted spinach base34 of 50
Pour in the Pernod.
Pernod · 2 tbsp⏱ 5s
ResultSpinach with pernod35 of 50
Let it bubble for a minute, until almost dry.
⏱ 1 min
ResultReduced spinach base36 of 50
Stir in the cream.
Double cream · 2 tbsp⏱ 5s
ResultSpinach with cream37 of 50
Add the parsley and tarragon.
⏱ 5s
ResultSpinach with cream and herbs38 of 50
Add the salt.
Fine sea salt · 0.5 tsp⏱ 5s
ResultSalted spinach mixture39 of 50
Add the white pepper and stir.
White pepper · 0.25 tsp⏱ 10s
ResultRockefeller topping40 of 50
Take the pan off the heat and leave the mixture to cool for 5 minutes.
⏱ 5 min
ResultCooled rockefeller toppingused in step 4441 of 50
Lay the oysters on the chopping board, flat shell up.
Fresh oysters · 12 piece⏱ 10s
ResultFresh oysters42 of 50
Hold each oyster in a folded tea towel, push the oyster knife into the hinge and twist to open, cut the muscle and lift off the flat top shell, keeping the oyster and its juice in the deep half.
⏱ 6 min
ResultShucked oysters43 of 50
Nestle the oysters in their deep shells into the salt so they sit level.
⏱ 40s
ResultOysters on rock salt44 of 50
Spoon the spinach mixture over each oyster.
⏱ 1 min 30s
ResultOysters with rockefeller topping45 of 50
Scatter the crumb topping over the oysters.
⏱ 30s
ResultOysters ready to bake46 of 50
Using oven gloves, slide the tray into the oven.
⏱ 10s
ResultOysters ready to bake47 of 50
Bake for about 9 minutes, until the topping is golden and bubbling.
⏱ 9 min
ResultBaked oysters rockefeller48 of 50
Using oven gloves, take the tray out of the oven.
⏱ 10s
ResultBaked oysters rockefeller49 of 50
Lift the oysters onto the serving plate with tongs, leaving the salt on the tray.
⏱ 40s
ResultPlated oysters rockefellerTotal Time34 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 220 °C and let it heat fully.⏱ 10 min |
| 2 | 1 kg | | Tip the rock salt onto the baking tray.⏱ 10sResultCoarse rock salt |
| 3 | — | | Spread it into an even bed with the spoon; it holds the shells level.⏱ 20sResultRock salt bed |
| 4 | 2 piece | | Lay the shallots on the chopping board.⏱ 5sResultShallots |
| 5 | Shallotsstep 4 | | Trim the shallots and peel off the skins.⏱ 30sResultPeeled Shallots |
| 6 | Peeled Shallotsstep 5 | | Chop the shallots finely.⏱ 1 minResultFinely chopped shallots |
| 7 | Finely chopped shallotsstep 6 | | Put the shallots in the small bowl.⏱ 5sResultFinely chopped shallots |
| 8 | 2 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 9 | Garlic clovestep 8 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 20sResultPeeled garlic cloves |
| 10 | Peeled garlic clovesstep 9 | | Chop the garlic very finely.⏱ 40sResultMinced garlic |
| 11 | Minced garlicstep 10 | | Add the garlic to the shallots.⏱ 5sResultShallots and garlicused in step 30 |
| 12 | 20 g | | Lay the parsley leaves on the chopping board.⏱ 5sResultFlat-leaf parsley leavesused in step 14 |
| 13 | 15 g | | Lay the tarragon leaves beside the parsley.⏱ 5sResultTarragon leaves |
| 14 | Flat-leaf parsley leavesstep 12 | | Chop the parsley and tarragon together finely.⏱ 1 minResultChopped parsley and tarragon |
| Tarragon leavesstep 13 | |||
| 15 | Chopped parsley and tarragonstep 14 | | Put the herbs in a second small bowl.⏱ 5sResultChopped parsley and tarragonused in step 37 |
| 16 | 150 g | | Put the spinach in the colander.⏱ 5sResultBaby spinach |
| 17 | — | | Rinse the spinach under cold running water and shake it dry.⏱ 30sResultRinsed Baby Spinach |
| 18 | — | | Pile the spinach on the chopping board.⏱ 5sResultRinsed Baby Spinach |
| 19 | — | | Chop the spinach finely.⏱ 1 minResultChopped spinach |
| 20 | Chopped spinachstep 19 |  | Put the spinach in the medium bowl.⏱ 5sResultChopped spinachused in step 32 |
| 21 | 1 piece | | Lay the lemon on the chopping board.⏱ 5sResultLemon |
| 22 | Lemonstep 21 | | Cut the lemon into 6 wedges.⏱ 20sResultLemon wedges |
| 23 | Lemon wedgesstep 22 | | Put the wedges in a third small bowl.⏱ 5sResultLemon wedgesused in step 51 |
| 24 | 40 g | | Tip the breadcrumbs into the mixing bowl.⏱ 5sResultDried breadcrumbsused in step 27 |
| 25 | 30 g | | Lay the Parmesan on the chopping board.⏱ 5sResultParmesan |
| 26 | Parmesanstep 25 |  | Grate the Parmesan finely over the breadcrumbs.⏱ 40sResultGrated parmesan |
| 27 | Dried breadcrumbsstep 24 |  | Mix with the fork.⏱ 15sResultParmesan crumb toppingused in step 45 |
| Grated parmesanstep 26 | |||
| 28 | 60 g | | Put the butter in the frying pan.⏱ 5sResultUnsalted butter |
| 29 | — | | Melt the butter over a medium-low heat.⏱ 1 min 30sResultMelted butter |
| 30 | Shallots and garlicstep 11 | | Add the shallots and garlic.⏱ 5sResultShallots and garlic in butter |
| 31 | — | | Cook gently for about 4 minutes, stirring, until soft but not coloured.⏱ 4 minResultSoftened shallots and garlic |
| 32 | Chopped spinachstep 20 | | Add the spinach.⏱ 10sResultShallots with spinach |
| 33 | — | | Stir for about 2 minutes, until the spinach has wilted and its liquid has cooked off.⏱ 2 minResultWilted spinach base |
| 34 | 2 tbsp | | Pour in the Pernod.⏱ 5sResultSpinach with pernod |
| 35 | — | | Let it bubble for a minute, until almost dry.⏱ 1 minResultReduced spinach base |
| 36 | 2 tbsp | | Stir in the cream.⏱ 5sResultSpinach with cream |
| 37 | Chopped parsley and tarragonstep 15 | | Add the parsley and tarragon.⏱ 5sResultSpinach with cream and herbs |
| 38 | 0.5 tsp | | Add the salt.⏱ 5sResultSalted spinach mixture |
| 39 | 0.25 tsp | | Add the white pepper and stir.⏱ 10sResultRockefeller topping |
| 40 | — | | Take the pan off the heat and leave the mixture to cool for 5 minutes.⏱ 5 minResultCooled rockefeller toppingused in step 44 |
| 41 | 12 piece | | Lay the oysters on the chopping board, flat shell up.⏱ 10sResultFresh oysters |
| 42 | Fresh oystersstep 41 | | Hold each oyster in a folded tea towel, push the oyster knife into the hinge and twist to open, cut the muscle and lift off the flat top shell, keeping the oyster and its juice in the deep half.⏱ 6 minResultShucked oysters |
| 43 | Shucked oystersstep 42 | | Nestle the oysters in their deep shells into the salt so they sit level.⏱ 40sResultOysters on rock salt |
| 44 | Cooled rockefeller toppingstep 40 | | Spoon the spinach mixture over each oyster.⏱ 1 min 30sResultOysters with rockefeller topping |
| 45 | Parmesan crumb toppingstep 27 | | Scatter the crumb topping over the oysters.⏱ 30sResultOysters ready to bake |
| 46 | — | | Using oven gloves, slide the tray into the oven.⏱ 10sResultOysters ready to bake |
| 47 | — | | Bake for about 9 minutes, until the topping is golden and bubbling.⏱ 9 minResultBaked oysters rockefeller |
| 48 | — | | Using oven gloves, take the tray out of the oven.⏱ 10sResultBaked oysters rockefeller |
| 49 | Baked oysters rockefellerstep 48 | | Lift the oysters onto the serving plate with tongs, leaving the salt on the tray.⏱ 40sResultPlated oysters rockefeller |
| 50 | Used rock saltstep 49 | | Throw away the salt once it has cooled.⏱ 10s |
| Total Time | 34 min | ||
Serving
- Tuck the lemon wedges between the oysters and serve at once.
Nutritionper serving
Estimated · pre-cooking · 93% ingredients covered
| Nutrient | Per serving |
|---|---|
| 537kcal | |
| 14g | |
| 36g | |
| 21g | |
| 33g | |
| 5g | |
| 6g | |
| 194,974mg |
Ingredients0/15
Tools0/18
Recipe
Oysters Rockefeller
Classic baked oysters topped with a rich, herbed spinach mixture and a golden Parmesan breadcrumb crust. Served sizzling on a bed of hot rock salt.
What you’ll doYou will cook a buttery spinach and herb topping with shallots, garlic, Pernod and cream, and open the oysters on a bed of rock salt. Each oyster is covered with the topping and a Parmesan crumb and baked in a very hot oven until golden.
Serves2
Total34 min
LevelMedium
Ingredients
- Coarse rock salt1 kg
- Shallots2 piece
- Garlic clove2 clove
- Flat-leaf parsley leaves20 g
- Tarragon leaves15 g
- Baby spinach150 g
- Lemon1 piece
- Dried breadcrumbs40 g
- Parmesan30 g
- Unsalted butter60 g
- Pernod2 tbsp
- Double cream2 tbsp
- Fine sea salt0.5 tsp
- White pepper0.25 tsp
- Fresh oysters12 piece
Tools
Mixing bowlSpoonTongsOyster knifeServing plateFrying panShallots bowl (small bowl)Small bowl 2 (small bowl)Lemon wedges bowl (small bowl)OvenTea towelChef's knifeMedium bowlWooden spoonBaking trayColanderGraterForkOven gloveChopping board
Method
1
Turn the oven to 220 °C and let it heat fully.
220°C10 minOven
2
Tip the rock salt onto the baking tray.
10sBaking trayCoarse rock salt · 1 kg
3
Spread it into an even bed with the spoon; it holds the shells level.
20sBaking tray, Spoon
4
Lay the shallots on the chopping board.
5sChopping boardShallots · 2 piece
5
Trim the shallots and peel off the skins.
30sChopping board, Chefs knifeShallots · step 4
6
Chop the shallots finely.
1 minChopping board, Chefs knifePeeled Shallots · step 5
7
Put the shallots in the small bowl.
5sShallots bowl (small bowl)Finely chopped shallots · step 6
8
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 2 clove
9
Crush each clove lightly with the flat of the knife and pull off the skin.
20sChopping board, Chefs knifeGarlic clove · step 8
10
Chop the garlic very finely.
40sChopping board, Chefs knifePeeled garlic cloves · step 9
11
Add the garlic to the shallots.
Result · Shallots and garlic · used in step 30
5sShallots bowl (small bowl)Minced garlic · step 10
12
Lay the parsley leaves on the chopping board.
Result · Flat-leaf parsley leaves · used in step 14
5sChopping boardFlat-leaf parsley leaves · 20 g
13
Lay the tarragon leaves beside the parsley.
5sChopping boardTarragon leaves · 15 g
14
Chop the parsley and tarragon together finely.
1 minChopping board, Chefs knifeFlat-leaf parsley leaves · step 12Tarragon leaves · step 13
15
Put the herbs in a second small bowl.
Result · Chopped parsley and tarragon · used in step 37
5sSmall bowl 2 (small bowl)Chopped parsley and tarragon · step 14
16
Put the spinach in the colander.
5sColanderBaby spinach · 150 g
17
Rinse the spinach under cold running water and shake it dry.
30sColander
18
Pile the spinach on the chopping board.
5sChopping board
19
Chop the spinach finely.
1 minChopping board, Chefs knife
20
Put the spinach in the medium bowl.
Result · Chopped spinach · used in step 32
5sMedium bowlChopped spinach · step 19
21
Lay the lemon on the chopping board.
5sChopping boardLemon · 1 piece
22
Cut the lemon into 6 wedges.
20sChopping board, Chefs knifeLemon · step 21
23
Put the wedges in a third small bowl.
Result · Lemon wedges · used in step 51
5sLemon wedges bowl (small bowl)Lemon wedges · step 22
24
Tip the breadcrumbs into the mixing bowl.
Result · Dried breadcrumbs · used in step 27
5sMixing bowlDried breadcrumbs · 40 g
25
Lay the Parmesan on the chopping board.
5sChopping boardParmesan · 30 g
26
Grate the Parmesan finely over the breadcrumbs.
40sMixing bowl, GraterParmesan · step 25
27
Mix with the fork.
Result · Parmesan crumb topping · used in step 45
15sMixing bowl, ForkDried breadcrumbs · step 24Grated parmesan · step 26
28
Put the butter in the frying pan.
5sFrying panUnsalted butter · 60 g
29
Melt the butter over a medium-low heat.
1 min 30sFrying pan
30
Add the shallots and garlic.
5sFrying panShallots and garlic · step 11
31
Cook gently for about 4 minutes, stirring, until soft but not coloured.
4 minFrying pan, Wooden spoon
32
Add the spinach.
10sFrying panChopped spinach · step 20
33
Stir for about 2 minutes, until the spinach has wilted and its liquid has cooked off.
2 minFrying pan, Wooden spoon
34
Pour in the Pernod.
5sFrying panPernod · 2 tbsp
35
Let it bubble for a minute, until almost dry.
1 minFrying pan
36
Stir in the cream.
5sFrying panDouble cream · 2 tbsp
37
Add the parsley and tarragon.
5sFrying panChopped parsley and tarragon · step 15
38
Add the salt.
5sFrying panFine sea salt · 0.5 tsp
39
Add the white pepper and stir.
10sFrying pan, Wooden spoonWhite pepper · 0.25 tsp
40
Take the pan off the heat and leave the mixture to cool for 5 minutes.
Result · Cooled rockefeller topping · used in step 44
5 minFrying pan
41
Lay the oysters on the chopping board, flat shell up.
10sChopping boardFresh oysters · 12 piece
42
Hold each oyster in a folded tea towel, push the oyster knife into the hinge and twist to open, cut the muscle and lift off the flat top shell, keeping the oyster and its juice in the deep half.
6 minChopping board, Oyster knife, Tea towelFresh oysters · step 41
43
Nestle the oysters in their deep shells into the salt so they sit level.
40sBaking trayShucked oysters · step 42
44
Spoon the spinach mixture over each oyster.
1 min 30sBaking tray, SpoonCooled rockefeller topping · step 40
45
Scatter the crumb topping over the oysters.
30sBaking trayParmesan crumb topping · step 27
46
Using oven gloves, slide the tray into the oven.
10sBaking tray, Oven, Oven glove
47
Bake for about 9 minutes, until the topping is golden and bubbling.
220°C9 minBaking tray
48
Using oven gloves, take the tray out of the oven.
10sBaking tray, Oven, Oven glove
49
Lift the oysters onto the serving plate with tongs, leaving the salt on the tray.
40sServing plate, TongsBaked oysters rockefeller · step 48
50
Throw away the salt once it has cooled.
10sBaking trayUsed rock salt · step 49
51
Tuck the lemon wedges between the oysters and serve at once.
Result · Oysters Rockefeller
15sServing plateLemon wedges · step 23
Printed 7 October 2026