Classic Oysters Rockefeller

    Classic Oysters Rockefeller


    33 people made this

    The classic American recipe where oysters are topped with spinach, bacon and Pernod then lightly grilled on a bed of coarse salt.

    Serves: 6 

    • 2 rashers streaky bacon
    • 300g cooked spinach
    • 5 tablespoons breadcrumbs
    • 3 spring onions, trimmed and finely chopped
    • handful chopped fresh parsley
    • 1/2 teaspoon salt
    • 1-2 drops hot sauce such as Tabasco
    • 3 tablespoons extra virgin olive oil
    • 1 teaspoon Pernod
    • 24 freshly opened medium oysters
    • 1 kg coarse sea salt

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat oven to 230 degrees C.
    2. Cook bacon in a pan over medium-high heat until evenly brown. Drain, chop and set aside.
    3. Put bacon, spinach, breadcrumbs, spring onions and parsley in a blender and process to a crumb mixture. Add the salt, hot sauce, olive oil and Pernod and pulse until finely chopped but not puréed, about 10 seconds.
    4. Arrange the oysters in their half shells on a pan with sea salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to grill and grill until browned on top. Serve hot.

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    Reviews (2)


    My husband has had me searching everywhere for a recipe for Oysters Rockefller that tastes like the ones he ate once upon a time. He said this is it! The recipe is very simple, the longest part of preparation is opening the oysters! Wonderful! - 21 Jul 2008


    This is an amazing recipe. Perfect in everyway. I used Pernod. I was thrilled I had this for this recipe. - 21 Jul 2008

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