Description
This Classic Oysters Rockefeller recipe is a rich and elegant New Orleans seafood dish, perfect for Mardi Gras celebrations or special occasions! Fresh oysters are topped with a creamy, garlicky spinach mixture, flavored with Parmesan, breadcrumbs, and a hint of spice, then baked until golden and bubbly. Serve with lemon wedges and fresh parsley for a show-stopping appetizer that’s sure to impress!
Ingredients
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For the Oysters:
- 12 fresh oysters (shucked, on the half shell)
- 2 tbsp unsalted butter
- 2 cloves garlic (minced)
- 2 green onions (chopped)
- 1 cup fresh spinach (chopped)
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/2 tsp hot sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tbsp Pernod or white wine (optional)
- Lemon wedges (for serving)
- Fresh parsley (for garnish)
Instructions
Preheat Oven:
- Set oven to 450°F (230°C).
- Line a baking sheet with foil or rock salt to keep oysters stable.
Prepare the Topping:
- In a pan, melt butter over medium heat and sauté garlic and green onions until fragrant.
- Add chopped spinach and cook until wilted.
- Stir in heavy cream, Parmesan, breadcrumbs, hot sauce, salt, black pepper, cayenne, and Pernod (if using). Cook for 1-2 minutes, then remove from heat.
Assemble the Oysters:
- Spoon a generous amount of the spinach mixture onto each oyster.
- Sprinkle with extra Parmesan and breadcrumbs for a crispy finish.
Bake:
- Place in the oven and bake for 8-10 minutes, until bubbly and golden brown.
Serve:
- Garnish with fresh parsley and lemon wedges. Serve immediately!
Notes
- For extra crispiness, broil the oysters for 1-2 minutes after baking.
- Serve with toasted French bread or crackers to soak up the delicious sauce.
- If fresh oysters aren’t available, use pre-shucked oysters and bake in a muffin tin with rock salt.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Seafood
- Method: Baking
- Cuisine: New Orleans, Cajun, Mardi Gras
