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Oysters Rockefeller

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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
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.

Oysters Rockefeller

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.

creamy spinachOysters on the halfshellOysters with spinachOysters Rockefeller

More Seafood Recipes You’ll Love:

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Oysters Rockefeller 

5 from 2 votes
This easy Oysters Rockefeller recipe is always a hit. Topped with creamy spinach and breadcrumbs that get nice and crispy under the broiler.
Course: Appetizer
Cuisine: American
Oysters Rockefeller
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Yield: 12 servings
Serving Size: 2 oysters


  • 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


  • 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.

Last Step:

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Serving: 2 oysters, Calories: 116 kcal, Carbohydrates: 7.5 g, Protein: 11 g, Fat: 4.5 g, Saturated Fat: 1.5 g, Cholesterol: 55.5 mg, Sodium: 167.5 mg, Fiber: 0.5 g, Sugar: 1 g


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5 comments on “Oysters Rockefeller”

  1. 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.

  2. 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!

    1. I would just scale this down. You can also make the spinach ahead, and shuck the oysters when you are ready to eat.

  3. 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!