Oysters Rockefeller

  • Yield: 36 servings


36large oysters, in shells
1head Boston lettuce, washed and dried
1/2pound fresh spinach, washed and dried
1cup minced scallions
2 3/4cups fine, dry bread crumbs
1/2cup fresh minced parsley
1/4cup minced celery
3cloves garlic, minced
1cup unsalted butter
2tablespoons Pernod
1tablespoon anchovy paste
1/8tablespoon cayenne pepper
12slices lean bacon
2 lemons, cut into wedges
1cup coarse salt (per serving platter)


  1. Shuck oysters, reserving liquor and bottom shells. Scrub and dry the shells.
  2. In a bowl, combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery and garlic.
  3. In a skillet, melt butter over moderate heat and cook the spinach mixture, stirring for 1-2 minutes, or until greens are wilted. Stir in the Pernod, anchovy paste, cayenne and salt and pepper to taste. Chill mixture, covered, for one hour.
  4. In a separate skillet, cook bacon over moderate heat until crisp. Transfer to paper towels to drain, then crumble.
  5. Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor. Spread half of the spinach mixture by heaping tablespoons onto the oysters. Sprinkle bacon over each oyster. Top the bacon with remaining spinach mixture and sprinkle each with 1 tablespoon of remaining bread crumbs.
  6. Arrange oysters on oven proof platters filled with coarse salt. Bake in the middle of a preheated 450°F oven for 18 minutes or until breadcrumbs are well browned.
  7. Serve with lemon wedges as garnish.

Recipe Courtesy of the Texas Department of Agriculture.