Oysters Rockefeller... In a Ramekin!?

Oysters Rockefeller... In a Ramekin!?

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"This Oysters Rockefeller recipe takes advantage of more available fresh jarred oysters. Cook them in a 2oz Ramekin and serve them up at a party! Your guests will love it. This recipe is not the overly creamy-cheesy recipe that many restaurants like to serve. This recipe holds close to the original that was created by Antoine Alciatore. While it is very rich and flavorful, the flavor of the oyster itself doesn't get lost in the topping. For you oyster purists, one of which I am, you can substitute fresh oysters on the shell for this recipe as well."
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12 servings yields 12 Ramekins
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Drain and clean oysters. Check each one for shells and remove. Reserve 1/4 cup of the oyster liquor.
  2. Place oysters in 2oz Ramekins. This recipe makes 12-2oz Ramekins so divide oysters accordingly. (Some will have two, surprise!)
  3. Chop Spinach, Parsley, Celery, Green Onion (food processor works best)measure these and set in colander/strainer to drain. Press down on the mixture to drain excess liquid (should be almost dry)
  4. Mix bread crumbs and Parmesan cheese in a small bowl and set it aside.
  5. Preheat oven to 450
  6. Melt butter in skillet. Saute chopped garlic for 2 minutes to infuse the flavor. Pour half of the garlic butter onto your breadcrumb mixture. Finish with the olive oil to moisten the mixture. Set aside.
  7. To the butter in the skillet, add the vegetable contents of your colander. Add the oyster liquor and cook down to almost dry. Then, deglaze pan with Pernod and season with salt and pepper.
  8. Spoon vegetable mixture into Ramekins. Top with 1 tsp breadcrumb mixture.
  9. Place Ramekins onto a cookie sheet and bake at 450 for 15 minutes.
  10. Remove from oven and serve with lemon wedges and hot sauce on the side.