There's much debate over how many of America's greatest recipes got their name, but that's not an issue with Oysters Rockefeller. Thanks to the rich, money-colored butter sauce, this decadent creation's name pretty much wrote itself. Serve with a squeeze of fresh lemon over the top.

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Recipe Summary

prep:
40 mins
cook:
15 mins
total:
55 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 500 degrees F (260 degrees C). Pour rock salt into a large, shallow casserole dish.

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  • Combine watercress, butter, bread crumbs, green onions, celery, tarragon, Italian parsley, anise-flavored liqueur, salt, black pepper, and cayenne pepper in a food processor; blend until smooth.

  • Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster.

  • Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.

Nutrition Facts

94 calories; protein 7.6g 15% DV; carbohydrates 5g 2% DV; fat 4.4g 7% DV; cholesterol 45.8mg 15% DV; sodium 111.7mg 5% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/11/2013
This was excellent. The first time I made this I was able to get fresh oysters here on the gulf coast. Couldn't find Pernod so went with an anise flavored liquor. Second time couldn't find fresh oysters so used a quart of shucked. Made the butter mixture the same and improvised. Toasted some homemade french bread using EVOO since plenty of butter in the mix. Then I took medium sized ramekins and placed like 4-5 oysters in those using a little bit of the oyster liquor then topped with the butter mixture. Cooked them at the same temperature for same amount of time. Gave everyone their own ramekin and slices of toasted french bread, just spoon on top of the bread and wow, it is also awesome. Next time I am thinking that I might try doing them in the same way you make creme broulee or flan, putting the ramekins in boiling water in the oven so it is more poaching I guess. Will let y'all know how that turns out. Thanks as always Chef John. Read More
(14)

Most helpful critical review

Rating: 2 stars
10/13/2018
I have never seen oysters Rockefeller look like this...ever! I have been to many New Orleans restaurants and not once did they present me with a dish that looked like this. Loose the 'green' stuff like tarragon and other green tidbits and cover with spinach. Yes spinach the frozen kind that you squeeze out before applying. Voila! Bake at 350 degrees until bubbly on top and you have a world famous dish. Read More
(1)
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/11/2013
This was excellent. The first time I made this I was able to get fresh oysters here on the gulf coast. Couldn't find Pernod so went with an anise flavored liquor. Second time couldn't find fresh oysters so used a quart of shucked. Made the butter mixture the same and improvised. Toasted some homemade french bread using EVOO since plenty of butter in the mix. Then I took medium sized ramekins and placed like 4-5 oysters in those using a little bit of the oyster liquor then topped with the butter mixture. Cooked them at the same temperature for same amount of time. Gave everyone their own ramekin and slices of toasted french bread, just spoon on top of the bread and wow, it is also awesome. Next time I am thinking that I might try doing them in the same way you make creme broulee or flan, putting the ramekins in boiling water in the oven so it is more poaching I guess. Will let y'all know how that turns out. Thanks as always Chef John. Read More
(14)
Rating: 5 stars
02/16/2014
Very nice flavor! I watched the video first and it was most helpful. I used 24 oysters and ran out of the beautiful topping. Next time I make this I must remember to adjust the amount for the topping--it is so good! Read More
(2)
Rating: 2 stars
10/12/2018
I have never seen oysters Rockefeller look like this...ever! I have been to many New Orleans restaurants and not once did they present me with a dish that looked like this. Loose the 'green' stuff like tarragon and other green tidbits and cover with spinach. Yes spinach the frozen kind that you squeeze out before applying. Voila! Bake at 350 degrees until bubbly on top and you have a world famous dish. Read More
(1)
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Rating: 5 stars
07/31/2017
These are really really really good. I did make a few changes since I was looking to make something with oysters using ingredients I already had on hand. I substituted spinach for the watercress and a dry white wine for the anise flavored liquor. I also pre-cooked the oysters by putting them on a grill until the popped open. I then put the topping on top added a bit of mozzarella cheese on top and broiled them for until the cheese was lightly browned. Read More
Rating: 3 stars
08/01/2020
If Chef John puts it up you can be guaranteed that it will be delightfully delicious. This may also be yet another five star plate. Just not for me. Like the reviewer below, I have also had this in a number of regions and was disappointed with the outcome. Not saying it was not good. Just not what was expected. Still a big Chef John fan. Much love man! Read More
Rating: 5 stars
09/20/2018
Oh yes I definitely will make it again. Followed directions Read More
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