Oysters Rockefeller with Spinach, Herbs and Pernod Butter

Steps

1. Step 1

   Shuck the oysters: hold one flat-side up in a folded towel, work the knife into the hinge, twist to pop it open, and slide the blade along the top shell to release it. Cut the muscle under the oyster so it sits loose, and pick out any shell chips. Keep each oyster in its deeper bottom shell and set them on a tray. Discard the top shells. (Or have the fish counter shuck them for you an hour or two ahead.)

   20 min

   • 24 fresh oysters, in the shell
2. Step 2

   Melt 2 tablespoons of the butter in a skillet over medium heat. Add the shallots and garlic and cook, stirring, until soft but not browned, about 3 minutes.

   3 min

   • 2 tbsp unsalted butter
   • 2 shallots
   • 2 cloves garlic
3. Step 3

   Add the spinach a handful at a time and cook, stirring, just until wilted, about 2 minutes. Pour in the Pernod and let it bubble away for 30 seconds. Scrape everything into a bowl and let it cool for 5 minutes.

   8 min

   • 5 oz baby spinach
   • 2 tbsp Pernod or other anise liqueur
4. Step 4

   Put the spinach mixture in a food processor with the parsley, tarragon, scallions, the remaining 4 tablespoons softened butter, the lemon juice and hot sauce. Pulse to a thick, coarse purée. Season with salt and pepper. It should taste bright and a little boozy.

   5 min

   • 4 tbsp unsalted butter
   • 1/2 cup flat-leaf parsley leaves
   • 2 tbsp fresh tarragon leaves
   • 3 scallions
   • 1 tsp fresh lemon juice
   • 1/4 tsp hot sauce
   • salt
   • black pepper
5. Step 5

   Stir the panko, Parmesan and melted butter together in a small bowl until the crumbs are evenly moistened.

   2 min

   • 1/2 cup panko or dry breadcrumbs
   • 1/3 cup Parmesan cheese
   • 1 tbsp unsalted butter
6. Step 6

   Set an oven rack about 6 inches below the broiler and heat the broiler to high. Spread the rock salt about 1/2 inch deep over two rimmed baking sheets and nestle the oysters into it so they sit level and don't spill their liquor.

   5 min

   • 24 fresh oysters, in the shell
   • 3 lb rock salt or coarse kosher salt
7. Step 7

   Spoon about 1 heaping teaspoon of the spinach butter over each oyster, covering it, then sprinkle each with the Parmesan crumbs.

   10 min

8. Step 8

   Broil one sheet at a time until the butter is bubbling at the edges and the crumbs are deep golden, 4 to 6 minutes. Watch closely so the tops don't burn.

   6 min

9. Step 9

   Let the oysters sit for 2 minutes — the shells are very hot — then serve right on the salt with lemon wedges.

   2 min, hands-off

   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026