Oysters 5 ways: Rockefeller with Spinach

Decadent and rich, these beauties are the way to start the night out right


city style and living magazine recipes Oyster Rockerfeller


Though the debate still reins as to if the original recipe contained spinach, or a mixture of herbs, this classic New Orleans dish is always a celebratory meal. For the record, this recipe is a twist on the classic.

Makes 24


24        small to medium oysters, washed and shucked, reserving the shells

1/2       cup (113g) unsalted butter

2          medium shallots, peeled and finely diced

½         tsp (2.5g) salt

3/4       cup (96g) all-purpose flour

1/4       cup (60ml) Herbsaint or Pernod

2          cloves garlic, grated or finely diced

1/2       cup (118ml) heavy cream

1          lb (2 cups) baby spinach or watercress stemmed, washed, and chopped

1          sprig fresh tarragon, chopped (optional)

1/4       cup (50g) freshly grated Parmesan  cheese

1/8       cup (25g) toasted panko

1          lemon cut into wedges

Pepper to taste


  1. Preheat oven to 375 degrees.
  2. Over medium heat, in a small pan, melt butter. Add shallots. Stir in flour and cook for 3-5 minutes. Add Herbsait or Pernod and garlic and stir to combine. Add heavy cream and let cook 1 minute. Stir in spinach and tarragon. Cook until mixture thickens, 3 to 5 minutes. If mixture is too thick, add a little bit of water or heavy cream to thin. Season with salt and pepper.
  3. In a medium bowl, mix together cheese, panko, and breadcrumbs. Set aside.
  4. Spoon 1 heaped tablespoon spinach mixture into each of the empty oyster shells and top each with a whole oyster. Top with more of the spinach mixture and sprinkle with the breadcrumb mixture. Transfer to oven and bake until oysters are warm to the touch, approximately 2 to 3 minutes.
  5. Mover oysters directly under the broiler to brown, approximately 1 minute. Take out of oven and serve with lemon.

Want more oyster recipes? This original article initially appeared in the Winter 2015/16 issue of City Style and Living Magazine.