Adapted a little bit from a Tyler Florence recipe, Oysters Rockefeller is a restaurant quality kind of appetizer!
Tyler Florence Oysters Rockefeller
Adapted slightly from Tyler Florence's original recipe, these are always a hit at a party!
Ingredients
- 4 tablespoons unsalted butter
- 2 medium garlic cloves, minced
- ⅓ cup bread crumbs (Panko preferred)
- 2 medium shallots, finely chopped
- 2 cups chopped fresh spinach
- ¼ cup Pernod (can substitute white wine)
- salt and freshly ground black pepper, to taste
- 1 dash hot sauce
- 2 tablespoons extra virgin olive oil
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 2 dozen oysters (on the half shell)
- rock salt
- lemon wedges, for serving
- Tabasco sauce, for serving
Instructions
- In a medium skillet, melt the butter over medium heat. Add the garlic and saute for 2 minutes; remove from heat.
- Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.
- To the remaining garlic butter in the skillet, add the shallots and spinach and cook for 3 minutes until the spinach wilts. De-glaze the pan with Pernod or white wine. Season with salt and pepper, add a dash of hot sauce. Allow the mixture to cook down for a few minutes.
- Finish off the bread crumbs by mixing in the olive oil, Parmesan and parsley. Season with salt and pepper.
- Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a pre-heated 450°F. oven for 10 to 15 minutes until golden.
- Serve with lemon wedges and Tabasco sauce.
Nutrition
Serving: 1serving (3 oysters), Calories: 140kcal, Carbohydrates: 3g, Protein: 3g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 95mg, Potassium: 99mg, Fiber: 1g, Sugar: 1g, Vitamin A: 959IU, Vitamin C: 3mg, Calcium: 66mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this recipe at least a dozen times! I think it’s about time I give it a review. I absolutely love making these oysters and even more eating them! Thanks for sharing!!! 🥂
Delicious. Next time I make this recipe, and there will be a next time, I will cut down on the salt. Just a bit too salty for my taste, however, everyone LOVED them.
I wouldn’t say you can substitute for white wine, that totally changes the flavor. People may think Pernod is just a type of white wine. Also, I could see pernod really making this dish outstanding
It totally agree, Pernod is the liquor of choice over wine. The taste is just phenomenal.
Made this this evening, so easy and delicious. Thanks!
I really like Tyler Florence’s recipes. They are easy to follow and easily obtainable ingredients. This is our favorite Oyster Rockefeller recipe and we have tried a few!
This is the third time I’ve made these for Christmas and I’ve had to up the amount each time I make them! It’s the messiest recipe I make but we make it a team effort. Very good, never have any left.
This is a go-to recipe for me. The only change, is that I add a few tablespoons of heavy cream to the mixture. I love what it does with the Pernod flavor. It’s always a hit!
Wow! So delicious! Made with Gulf oysters which I normally don’t like (raw). Tasted sooo gooood.