Oysters Rockefeller

Oysters can be a polarizing food, with some loving the salty, briny shellfish and others … well, not so much. Here’s a trick: Cooking oysters can win over both groups, especially if you’re using the most famous oyster recipe ever. Oysters Rockefeller is so perfectly made that it hasn’t changed at all in its century-long history.

What are oysters Rockefeller?

The classic appetizer was invented way back in 1889 at Antoine’s Restaurant in New Orleans. The chef, Jules Alciatore, named the luxurious dish after John D. Rockefeller, then the world’s richest man. Though the original recipe is still a closely-guarded secret, most versions feature oysters on the half-shell baked beneath a buttery green sauce.

Ingredients for Oysters Rockefeller

• Oysters: You may use fresh or frozen oysters in this recipe. If buying fresh, look for oysters with shells clamped tightly shut. If they’re open, they may be dead and should not be eaten. Fresh oysters should smell mildly salty, like a sea breeze; avoid any bad-smelling oysters. Store fresh oysters on a bed of ice in the refrigerator, lightly covered with a damp towel. Sealing oysters tightly will suffocate them.
• Butter: The base of oysters Rockefeller sauce is made of rich, creamy butter. Use the best butter you can find, since its flavor will be on full display.
• Spinach: The original oysters Rockefeller sauce was greener than a dollar bill, and most recipes use spinach to attain the color. You can use frozen spinach in place of fresh; follow the package instructions to heat it, then drain it well.
• Lemon: Many seafood recipes benefit from a squeeze of lemon to brighten and balance the rich flavors. Use fresh lemon juice for optimal flavor. Additional lemon wedges can be served on the side.
• Kosher salt: The oysters cook in a deep bed of kosher salt. Kosher salt has large crystals that hold the oysters securely without adding too much salty flavor. Do not substitute other types of salt.

Directions

Step 1: Make the sauce

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In a large skillet, saute the onion in butter until it’s tender. Add the spinach and cook, stirring, until it’s wilted.

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Remove the pan from the heat. Stir in the cheese, lemon juice and pepper. Set aside.

Step 2: Prep the pans

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Spread the kosher salt into two ungreased 15x10x1-inch baking pans. You’re baking the oysters in a bed of salt, so it will look like a lot!

Step 3: Shuck the oysters

Scrub the oysters well under cold water. To shuck oysters, use an oyster knife (it’s a blunt knife that will protect your hands in the event that the knife slips). Use a kitchen towel to hold the oyster steady. Work the tip of the knife into the hinge of the shell and gently pry it open. Always work gently, as oyster shells are slippery. After the oyster shells come apart, carefully remove the flat half of the shell. Reserve the oyster and the liquid in the bottom shell.

Step 4: Dress the oysters

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Lightly press the oyster shells down into the salt, using the salt to keep them level. (You don’t want to spill the liquid!)

Top each oyster with 2-1/2 teaspoons of the spinach sauce.

Step 5: Bake the oysters

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Bake the oysters, uncovered, at 450°F for about six to eight minutes until the oysters are plump. Serve immediately, with fresh lemon slices on the side.

Oysters Rockefeller Recipe Variations

• Add bread crumbs: Some oysters Rockefeller recipes call for a crunchy cap of bread crumbs over the oysters. Simply sprinkle crumbs over the sauce before cooking.
• Change up the cheese: Parmesan or Asiago make a fine substitute for Romano cheese. You can also use a mix of the three.
• Change up the green: While spinach is a classic component of the sauce, finely chopped parsley, green onion or capers work as well.
• Add a splash of wine: Use a dry white wine in the sauce for an extra layer of flavor. Pour the wine into the pan after the onions are cooked and allow it to reduce for a few moments before adding the spinach.

Can you store oysters Rockefeller?

Keep leftover oysters Rockefeller in the refrigerator, tightly covered, for up to two days. Be sure to heat them completely before eating. To reheat, place the oysters in a covered pan and bake at 400° for about six to eight minutes until they’re hot.

Can you make oysters Rockefeller ahead of time?

Oysters Rockfeller are best enjoyed immediately after cooking. However, they can be made up to two days ahead of time. Keep them in the refrigerator until ready to heat and serve.

Can you freeze oysters Rockefeller?

You may freeze oysters Rockefeller. It’s best if you don’t cook them first. Prepare the dish through Step 4, and then cover them tightly with plastic wrap instead of cooking them. The oysters and sauce will keep for up to two months in the freezer, although their texture may change the longer you store them.

When you’re ready to eat, remove them from the freezer and place them on a baking pan. Cook them as described in Step 5, factoring in additional time for the oysters to cook through.

Oysters Rockefeller Tips

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How do you eat oysters Rockefeller?

Raw oysters are slurped directly from their shell, but the rich sauce of oysters Rockefeller is too thick to slurp. Serve the oysters with forks so guests can easily savor the dish.

How many oysters do you need per person?

Plan for two to three oysters per person when serving oysters Rockefeller as an appetizer course.

Can you use frozen oysters to make oysters Rockefeller?

Yes, you can buy frozen oysters for this recipe since the oysters will be cooked. Note that frozen oysters, once defrosted, should not be refrozen.

How do you know when oysters are done?

Oysters are done cooking once they become nice and plump, and the edges start to curl up from the shell.

What do you serve with oysters Rockefeller?

Slices of chewy, crusty bread are perfect for sopping up every drop of the delicious sauce.