Oysters Rockefeller Recipe

This Oysters Rockefeller recipe keeps it pretty traditional except for the added touch of dried tarragon to round out the richness with a light anise flavor. You should eat these any time you can get fresh oysters really, but especially on Valentine’s Day. Science hasn’t actually proven that oysters are an aphrodisiac, but what else do you need to get you in the mood besides a fancy af app and some champagne to go with it?


15 mins


45 mins




  • 2 Tbsp unsalted butter
  • 2 garlic cloves, minced
  • 3 Tbsp panko
  • 1 shallot, diced
  • 1 cup fresh spinach, chopped
  • 1/2 tsp dried tarragon
  • 1/8 cup white wine
  • Salt and pepper to taste
  • Dash cayenne pepper

  • 1 Tbsp olive oil
  • 1/8 cup Parmesan, freshly grated
  • 1 Tbsp fresh parsley, chopped
  • 12 oysters, on the half shell
  • Rock salt
  • Lemon wedges, for garnish

Oysters Rockefeller on a plate with lemon wedges and rock salt

Oysters Rockefeller

  1. In a pan over medium heat, melt butter. Sauté the garlic for about 2 minutes to infuse the butter.
  2. In a mixing bowl, combine panko and half the garlic butter from the pan. Set aside.
  3. In the pan with the other half of the garlic butter, add shallots, spinach, and tarragon and cook for 3 minutes or until spinach wilts. Add white wine and reduce by half. Season with salt, pepper, and cayenne to taste. Remove from heat and let cool for a few minutes.
  4. Preheat oven to 450º.
  5. In the mixing bowl with the panko and garlic butter, add olive oil, Parmesan, parsley, and salt and pepper to taste.
  6. Build a layer of rock salt on a baking sheet. To build the oysters, spoon about 1 tsp of the spinach mixture into each oyster, then top with panko mixture. Steady oysters on rock salt.
  7. Bake for 10-12 minutes or until breadcrumb mixture is golden brown. Serve immediately with lemon wedges.

Oysters Rockefeller

Pinot Grigio


American IPA

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