Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Oysters Rockefeller

Appetizer, BBQ, Fish & seafoodTove Balle-PedersenComment
Oysters Rockefeller

Oysters Rockefeller

It took me 40 years to build up the nerve to try to eat an oyster. After the first bite, I was hooked. We just went back to Hog Island Oyster Farm, for yet another oyster fix. I love the down to earth feeling, when sitting at wooden picnic tables eating the scrumptious grilled oysters, while enjoying the beautiful Tomales Bay and the hills of Point Reyes. 

Like last time we brought some oysters back home, so we could try to make our own Oyster Rockefeller. 

Next time I might use less breadcrumbs and a little more cheese. But over all the oysters was so so good, I love Pernod's, anise taste.

This is my version inspired by Florence Tyler's recipe.

1 dozen (12 oysters)


  • 3 tablespoons butter

  • 1 garlic cloves, minced

  • ca 20 g (¼ cup) bread crumbs, I used Panko

  • 1 shallots, chopped

  • 225-250 g (1 cup) chopped fresh spinach

  • 30 ml (1 fl oz) Pernod or dry white wine

  • Salt and pepper, to taste

  • 1 tablespoons olive oil

  • 25 g (¼ cup) grated gruyere cheese

  • 1 tablespoon chopped parsley

  • 1 dozen oysters, on the half shell

  • Rock salt

  • Lemon wedges & hot sauce, for garnish


Melt butter in a skillet over low heat. Infuse the butter with garlic by letting the garlic sauté in the butter for about 1 minute, remove from heat. Don’t let the garlic brown, and burn, his will make the garlic bitter. Place the bread crumbs in a bowl and mix in half of the garlic butter, olive oil, gruyere, parsley and season with salt and pepper, set aside. 

Add shallots and spinach to the remaining garlic butter. Cook until the spinach wilts and the shallots get translucent. Deglaze the pan with Pernod. Let the mixture cook down for a few minutes then season with salt and pepper. Remove from heat, at let sit to cool.

Preheat the oven to 450 ℉ (230℃). Sprinkle a baking pan with a good amount of salt. Arrange the shucked oysters in the salt to steady them. Spoon a heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture.  Bake oysters for about 10-15 minutes until golden. Serve with lemon wedges and hot sauce.

I grilled my Oyster on the BBQ at about 450℉ for 10-15 minutes.