Oysters Rockefeller

  • 30 mins
  • 12 ingredients


  • 24 medium oysters in the shell
  • Rock salt for baking
  • 3/4 cup butter
  • 1/4 cup onion, minced
  • 1/4 cup celery, minced
  • 1/4 cup parsley, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup dry bread crumbs
  • 1/4 cup watercress, packed, minced, no stems
  • 1/2 cup spinach, finely chopped, no stems
  • kosher salt and fresh cracked black pepper to taste
  • lemon wedges for serving
This is a classic version oysters Rockefeller recipe served directly in the shells.
  • Preheat oven to 450 degrees.
  • On a baking sheet lay a (1/2 inch) layer of rock salt.
  • Sprinkle the salt lightly with water to dampen.
  • Place in the preheated oven while preparing the oysters.
  • Shuck the oysters and drain reserving as much liquid as possible.
  • Place the shucked oysters in the deep side of the shells and place atop the salt.
  • In a saute pan add 1/4 cup butter and using medium heat saute the onion, parsley, celery and garlic until tender. About 5 minutes.
  • Add the rest of the butter and bread crumbs and stir until the butter is melted.
  • Add the chopped watercress and spinach.
  • Season with salt and pepper.
  • Spread each oyster with about 1 tbs of the vegetable mixture making sure to cover the oysters completely.
  • Bake for about 10 minutes. Take care not to over bake.
  • Remove oysters and serve on plates with lemon wedges.

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