Chef John's Oysters Rockefeller Recipe - Allrecipes.com
Chef John's Oysters Rockefeller Recipe
1 Photo
How to Make Oysters Rockefeller
See how to make a rich, decadent Oysters Rockefeller appetizer! See more
  • READY IN 55 mins

Chef John's Oysters Rockefeller

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
ADVERTISEMENT
  • PREP

    40 mins
  • COOK

    15 mins
  • READY IN

    55 mins

Directions

  1. Preheat an oven to 500 degrees F (260 degrees C). Pour rock salt into a large, shallow casserole dish.
  2. 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.
  3. Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster.
  4. Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Mar 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.

 
Feb 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!

 

3 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 94 kcal
  • 5%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 118 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Chef John’s Deviled Shrimp Ragu

See how to make spicy shrimp ragu served over sweet, creamy corn custard.

Rockin' Oysters Rockefeller

See how to put a cheesy twist on traditional Oysters Rockefeller.

How to Make Oysters Rockefeller

See how to make a rich, decadent Oysters Rockefeller appetizer!

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States