Southern Oysters on the Half Shell Recipe

These Southern Oysters on the Half Shell were inspired by Covey, a restaurant in Wilmington, NC. It’s their take on Oysters Rockefeller that they call Roc-A-Fella (ya’ll). Swap out the traditional spinach for creamed collards and an already rich dish is now doing an ad for Tiffany diamonds with Basquiat paintings in the background. “Drive wide body, twenty-inch big motor / No tints, make no mistake y’all it’s Hova / I stay sporting played Jordans before Jordan / Verses tight, hooks harder than Ken Norton.”


25 mins


20 mins




  • 5 Tbsp butter, divided
  • 6 Tbsp panko
  • 1 Tbsp olive oil
  • 2 Tbsp fresh parsley, finely chopped
  • Salt
  • Pepper
  • 1/2 lb thick-cut bacon, diced
  • 2 large shallots, diced
  • 1/2 head garlic, minced
  • 1.5 Tbsp flour
  • 1 cup wine

  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 tsp crushed red pepper
  • 1 bunch collards, julienned
  • Rock salt
  • 24 oysters, on the half shell
  • Lemon wedges, for garnish

A hand holding pme o the Oysters on the Half Shell plated below

Southern Oysters on the Half Shell

  1. Soften 2 Tbsp of butter in microwave. In a small bowl, combine butter, olive oil, panko, parsley, and salt and pepper to taste. Set aside.
  2. In large pan over medium-high heat, cook bacon until desired doneness. Remove bacon from pan and set aside while retaining bacon grease in pan. Add shallots and cook until tender. Add garlic and cook until fragrant, about 1 minute. Stir in flour and cook for 2-3 minutes. Add wine and bring to simmer, then reduce by half. Stir in milk, heavy cream, and crushed red pepper. Bring to simmer and continue simmering until thickened. Keep warm until ready to add to collards.
  3. Preheat oven to 450ºF.
  4. In a large pot over medium-high heat, melt remaining 3 Tbsp butter. Add collards and cook stirring constantly until tender but still bright green, about 5 minutes. Stir in cream mixture, lower heat to low, then cover and let simmer for another 5-10 minutes or until collards are cooked through. Salt and pepper to taste. Remove from heat and set aside.
  5. Build a layer of rock salt on a baking sheet. To build the oysters, spoon about 1 tsp of the collards mixture into each oyster, then top with panko mixture. Steady oysters on rock salt.
  6. Bake for 10-12 minutes or until breadcrumb mixture is golden brown. Serve immediately with lemon wedges.

Southern Oysters on the Half Shell

Chardonnay (Oaked)

Sparkling Brut

Milk Stout

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