Oysters Rockefeller
Gulf oysters baked on the half shell under a rich green herb butter — the New Orleans original, made without spinach purée dominating.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Equipment
- •Baking tray
- •Oyster knife
- •Rock salt
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 26
- carbs
- 10
- protein
- 12
- calories
- 320
Instructions
- 1
Preheat the oven to 450°F (230°C). Spread a thick layer of rock salt over a sheet pan.
- 2
Blend the butter, spinach, parsley, scallion, celery leaves, Herbsaint, and hot sauce into a smooth paste, then season.
- 3
Squeeze out any extra liquid from the greens beforehand so the butter stays firm.
- 4
Nestle the oysters into the rock salt. Spoon a generous tablespoon of the herb butter over each one.
- 5
Scatter breadcrumbs lightly over the top.
- 6
Bake for 10–12 minutes until bubbling and lightly browned. Serve directly from the sheet pan.
Chef's tips
Press the shells firmly into the rock salt so they sit level and keep the butter from spilling.
Storage
Best eaten immediately; the herb butter can be made 3 days ahead.
Reheating
Not recommended — bake to order.
Common mistakes to avoid
- •Overbaking the oysters until they turn tough and rubbery.
- •Adding cheese, which masks the traditional herb flavor.
- •Not draining the greens, which makes the butter watery.
Serving suggestions
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