Chef John's Oysters Rockefeller

Chef John's Oysters Rockefeller

Chef John 22706

"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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55 m servings 94 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 fr...

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 th...