This easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get hot and golden under the broiler.
Oysters Rockefeller
I have never met an oyster I didn’t love! Even people who don’t like raw oysters love these broiled Oysters Rockefeller which are cooked and delicious. They make a delicious appetizer, or if you want more, eat a larger serving with a salad for a light dinner. For more of my favorite appetizers, try Stuffed Mushrooms with Broccoli Rabe and Sausage, Hot Spinach Dip, and Spicy Crunchy Tuna Tartare.
I like on the bay on Long Island, so fresh oysters are easy to find everywhere. But if you don’t live on the coast, you can get them shipped to you from different oyster farms. One I’ve used for clams and oysters is Cherry Stone Aqua Farms.
Why do they call it oysters Rockefeller?
Oysters Rockefeller are named after the millionaire John D. Rockefeller because they are covered in a rich, green sauce, the color of money.
What are the ingredients in oysters Rockefeller?
- Oysters: You’ll need two dozen live oysters in the shell.
- Shallots: Finely mince two shallots.
- Spinach: I used fresh baby spinach, but regular spinach will work.
- Cream Cheese: Buy 1/3-less fat cream cheese. The Philadelphia brand is my favorite.
- Half and Half Cream: I like using half and half since it’s lighter than heavy cream.
- Cheese: If you don’t have grated Pecorino Romano, parmesan will work.
- Panko gets crispier than regular breadcrumbs. To keep this oyster recipe gluten-free, use gluten-free panko.
How do you prepare oysters to eat?
The hardest part is shucking oysters, although most seafood stores will do it for you. If yours won’t, videos are available anywhere on the internet if you need to see how to do it. Here’s how I shuck them:
- Rinse and clean the oysters.
- With gloved hands over a dish towel, carefully open the oysters. Use an oyster knife to cut under the oyster to release it from the shell.
- Toss the top shell, place the open oysters on sheet pans, and refrigerate until needed.
Are Oysters Rockefeller cooked?
Yes, oysters Rockefeller are cooked under the broiler.
How to Make Oysters Rockefeller
- Cook the Vegetables: Sauté the shallots in a large skillet over medium heat until tender. Add the spinach, season with a pinch of salt and pepper, and stir for a couple of minutes until the spinach wilts.
- Add the Dairy: Put the half and half, cream cheese, and Pecorino in the skillet and mix until the cream cheese is melted, and the mixture resembles creamed spinach. Refrigerate it until it’s completely cool.
- Broil: Preheat the oven to broil on high with the rack six inches from the heating element. Place a tablespoon of spinach on each oyster and top with a half teaspoon of panko. Broil for five to seven minutes until golden brown.
More Seafood Recipes You’ll Love:
- Drunken Mussels
- Chilled Calamari Salad with Lemon and Parsley
- Tuna Croquettes
- Air Fryer Lobster Jalapeño Empanadas
- Shrimp Ceviche
Your comments are helpful! If you’ve tried this healthy Oysters Rockefeller recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!
Oysters Rockefeller
Ingredients
- 24 medium oysters, live in shell
- 1/2 tablespoon extra virgin olive oil
- 2 shallots, finely minced
- 9 ounces fresh baby spinach
- 2 ounces 1/3 less fat cream cheese, I like Philadelphia
- 3 tablespoons half & half cream
- 3 tablespoons grated Pecorino Romano
- 1/4 cup plain or gluten-free panko crumbs
Instructions
- If shucking them yourself, rinse and clean the oysters.
- With gloved hands over a dish towel, carefully open the oysters and using an oyster knife to cut under the oyster releasing it from the shell.
- Toss the top shell and place the open oysters on 1 or 2 sheet pans depending on the size and refrigerate until needed.
Make the topping:
- In a large skillet over medium heat 1/2 tablespoon olive oil and shallots and cook until tender, 3 to 4 minutes.
- Add spinach, season with a pinch of salt and pepper, and mix until the spinach wilts down, about 2 minutes.
- Add the cream cheese, half & half and Pecorino cheese. Mix well until cream cheese is melted and resembles creamed spinach. Refrigerate until completely cool or freeze 10 minutes.
When ready to make:
- Reheat the oven to broil on high with the rack 6 inches from the heating element.
- Place one tablespoon of the spinach mixture on top of each oyster. Top each with 1/2 teaspoon panko bread crumbs.
- Broil 5 to 7 minutes or until golden brown. Serve right away.
Amazing recipe – and what a bonus that it can all be prepared ahead. I skipped the bread crumbs and served a small slice of buttered baquette on the side to sop up the juices.
Tip precook the bacon & shred or break up cheese before putting on the oysters . Place under grill only long enough to melt the cheese . Don’t cook the oysters you’ll ruin them.
I’ve made it multiple times now and it’s been a huge hit each time time!
This was an excellent recipe, very easy to follow out and tasty.
Amazing! Easy to make and delicious!
I sub the spinach with Italian parsley and for 24 oysters 2 pieces of crispy bacon finely chopped before the panko.
Easy and good
I have not yet made them. You’re instructions tho are so easy to understand!!!! Also these sound exactly like the ones I eat at Eddie Merlot’s restaurant, and those are the absolute best Oyster Rockefeller. I can’t wait to try this recipe, thank you!!!!
Absolutely delicious!! I’m saving this recipe!! Thanks!
Delicious. I wish I could show you pictures of these gulf oysters with the most (simplely marvelous) Rockefeller recipe.
Turned out great, a lot of work but worth it in the end!
Excellent!
Turned out great
I added bacon bits but followed the recipe other than that!
Oh, and I used a jar of oysters and used metal oyster shells I found on Amazon! No shucking!
Excellent and easy! I made the filling the night before.
The best and easy. We raise our own oysters so this recipe is a hit.
Ooh perfect!
Fantastic, made it twice now
Substitute green mussels for oysters?
I recently tried the Oysters Rockefeller recipe shared on this blog, and it was absolutely phenomenal! Shucking the oysters was a bit of a challenge, but the result was well worth the effort. The combination of spinach, butter, and breadcrumbs created a rich and savory topping that perfectly complemented the fresh oysters. This dish has quickly become a family favorite, and I plan to make it a yearly tradition. Highly recommend for any seafood lover!
Very good!
Very tasty and quite easy. Doubled up the recipe and used 1/2 for a dip for rye bread toast and crackers. Very good!
Wonderful combination of flavors ! After making them for my husbands card game I now get a request to make them every week. I’d say that’s a winner!
Delicious! We order Oysters Rockefeller often when dining out. I can honestly say the oysters we made tonight from this recipe were better than almost all of them.
Shucking was the hard part, but it turned out fantastic, definitely making it every year!
3rd year using this recipe, my mother-in- law likes so it’s gotta be good. Easy and tasty.
Can these be made in the air fryer rather than broiling?
Sure
This was easy to make and so delicious! Will be making again!
My family loved these. They asked to put it on our DO AGAIN LIST
This is an excellent recipe. I live on Cape Cod and we often have oysters fro dinner and always cook since my husband was advised not to eat raw seafood due to health reasons. He harvests the oysters and I prepare. If you have to shuck your self, here is a tip to make it easier. Take oyster from refrigerator and wash off all dirt and debris. Place in a large skillet with about 1 to 1 1/2 inch of water and boil the water and the oysters will start to open usually anywhere from 2-8 minutes depending on how large oysters are, pull of water immediately so they don’t cook and place on a plate. When all have popped a bit, use a shucking knife and they will easily open and then prepare them as noted in recipe.
Love oysters Rockafeller
We made these as a Christmas appetizer and they were fantastic! Pretty easy once the oysters are shucked. Very pretty and very flavorful, and I love the panko topping for extra crunch. A repeater for sure.
Hello. Can’t wait to try this recipe! It looks delicious! My question since I’m cooking for one is how do I reheat leftovers. Thanks!
I would just scale this down. You can also make the spinach ahead, and shuck the oysters when you are ready to eat.
I just ate a bunch of oysters Rockafeller this past weekend at Shellebration- an oyster festival in Greenport NY! We have an Oyster party every fall and get 450 oysters – 250 raw and 200 cooked! I can’t wait to try these!