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Oysters Rockefeller

Oysters Rockefeller

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  • 8 tbsp Unsalted butter
  • 1/2 cup Panko bread crumbs
  • 1 cup Baby spinach, finely chopped
  • 1 cup Parsley, finely chopped
  • 1 Shallot, finely chopped
  • 2 cloves Garlic, finely grated
  • Pinch of fine sea salt
  • 1 Lemon
  • Coarse, rock or kosher salt, or crumbled-up foil, to stabilize the oysters in the pan
  • 24 Oysters, shucked


  1. Melt the butter in a skillet over medium heat.
  2. Stir in the bread crumbs and sauté until just starting to brown, about 2 minutes. Add in the spinach, parsley, shallot and garlic and cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
  3. Finely grate ½ tsp zest from the lemon and add it to the bread crumb mix. Squeeze 1 tbsp of lemon juice in the pan and mix.
  4. Turn broiler to high.
  5. Fill a baking pan with a ½-inch layer of salt or line the pan with crumbled up foil to steady the oysters. Lay the oysters on top of the salt or foil. Spoon about ½ tbsp of the bread crumbs on top each oyster.
  6. Broil until just golden, 1-3 minutes.
  7. Serve hot.


Recipe adapted from