Rockefeller Oyster Recipe | Grand Culinary - ReCiPes
Photo of the Rockefeller Oyster

Rockefeller oysters are an American restaurant-level appetizer, which got its name in honor of a billionaire for its exquisite taste and rather high price at the Antoine’s restaurant in New Orleans, where it was invented. Oysters are baked in shells with green sauce and a layer of breadcrumbs. Although the restaurant keeps the recipe for green sauce a secret, many modern chefs are sure that it is prepared on the basis of spinach. Another main ingredient of Rockefeller oysters is Perno anise liqueur, with which the taste of the sauce acquires unusual notes. Serve oysters with chervil minionette sauce.


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Time: 45 minutes
Complexity: easy
Amount: 8 as a snack

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:


  • 24 opened oysters on shells
  • 4 tbsp. l unsalted butter
  • 2 cloves, minced garlic
  • 1/3 Art. breadcrumbs, preferably panko
  • 2 shallots, chopped
  • 2 tbsp. chopped fresh spinach
  • 1/4 Art. feather
  • A little red hot sauce
  • 2 tbsp. l olive oil
  • 1/4 Art. grated parmesan
  • 1 tbsp. l chopped chervil or parsley
  • Rock salt
  • Lemon wedges for serving

Minionette sauce

  • 3/4 Art. champagne vinegar
  • 2 shallots, chopped
  • 2 tbsp. l freshly ground black pepper
  • 1 tbsp. l chopped chervil
  • Juice of half a lemon

Recipe preparation:

  1. Oysters:

    Melt the butter in a pan. Sauté the garlic for 2 minutes to create a flavor. Pour the breadcrumbs into a bowl and stir in half the garlic oil, set aside. Add the shallots and spinach to the remaining garlic oil in the pan and cook for 3 minutes until the spinach withers. Deglaze the perno pan. Salt and pepper, add a little hot sauce. Cook for a few minutes.

  2. Combine breadcrumbs with olive oil, parmesan and chervil, salt and pepper to taste. Lay out 1 tsp. with a slide of spinach mixture for each oyster, top with a spoonful of breadcrumbs. Put a thick layer of rock salt on a baking sheet. Put oysters in salt so that they do not stagger.
  3. Bake in an oven preheated to 230 ° C for 10-15 minutes until golden brown. Serve with lemon wedges and red pepper sauce.

    Minionette sauce:

    Combine all the ingredients in a small bowl. Cover and refrigerate for 1 hour before serving with oysters (Total 3/4 tbsp.).


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