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!
Recipe Details
Servings: 8 servings (3 oysters per serving)
Calories: 140kcal
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 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
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
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.