Oysters Rockefeller scream elegance, celebration, holiday, sophistication. Do you know that they're very easy to make? Our Oysters Rockefeller Italian Style are an easy, tasteful adaptation of that rich appetizer first served in New Orleans. Picture succulent oysters covered in a green, seasoned spinach blankets then topped with crunchy garlicky golden breadcrumbs. What a flavor sensation!
The origin of Oysters Rockefeller
The year is 1899, and there's a shortage of French snails. Jules Alciatore, the son of the founder of New Orleans restaurant Antoine's, is in a pickle. He has to come up with a substitute for their snail appetizer. Their snails are their most popular dish with the customers. What can he do? He thinks about this a while and then an idea pops up. What do they find plentiful around the Louisiana coast? Oysters, and lots of oyster beds.
Jules figures why not substitute oysters on the appetizer menu? The idea excites him. Using oysters instead of snails is a plus-plus for Antoine's. They won't have a shortage of oysters, and they won't have to ship them from France. It doesn't take Jules long to creates a recipe. The sauce in the appetizer is so rich that he decides to name it Oysters Rockefeller, after John D. Rockefeller, the richest American at the time.
The Oysters Rockefeller becomes so popular that many of the New Orleans restaurants try to duplicate the appetizer. To this day, Antoine's chefs still serve the traditional dish although no other restaurant successfully replicated the original.
The first time I tasted Oysters Rockefeller
The first time I sample Oysters Rockefeller is at a company dinner. We're having dinner at the only continental restaurant in our small town. A lot of the dishes on the menu are ones that I've never encountered. One of Honey's associates, Phil, sees me studying the appetizers and he suggests I order the Oysters Rockefeller appetizer.
I love trying new dishes, so I order the oyster appetizer.
When the waiter serves the Oysters Rockefeller on the half-shell, I can't see the mollusks. The oysters are covered with a green overlay and on top of that are golden bread crumbs. I dip my seafood fork into the appetizer and take a taste.
Oh. My. Heavens. It tastes so good!! The oyster is juicy but with some chew. I discern spinach but underneath there are multiple layers of flavor. Garlic. Onion. Then I recognize the one that was teasing my taste buds. It's anise. I'm captivated by the taste and texture of the Oysters Rockefeller that the rest of the meal is just a blur. When I get home, I know I'm going to try to duplicate the Oysters Rockefeller.
Putting the Oysters Rockefeller together
Today, I still make Oysters Rockefeller as I did all those years ago. The only difference now is that my oyster shells crumbled after baking dozens and dozens of appetizers. My solution was to buy ceramic shells that would withstand the oven's heat.
The recipe is very simple.
- You need to sauté minced garlic in butter.
- Half the garlicky butter will go into the bread crumb topping
- The other half will go into the spinach mixture.
If you have oysters on the half shell
- You will need rock salt
- Rock salt stabilizes the uneven oyster shells.My ceramic shells have a flat bottom that makes them steady.
- Spray the shells with oil spray
- Place an oyster on the shell, cover the oyster with the spinach mixture,
- Sprinkle the breadcrumbs on top of the green layer.
Baking and Finishing the Oyster Appetizer
- Pop the Italian Oysters Rockefeller in the oven and bake for 10 to 15 minutes until golden.
- Serve it with lemon wedges and red pepper sauce.
The aroma is incredible. Just watch your family and friends gobble up the amazing appetizer. The original Oysters Rockefeller has a sauce, but we believe the appetizer is delicious as is.
We hope you try this recipe; even non-oyster lovers will rave about this recipe. If you prefer your oysters fried, then check out our Panko Fried Oyster recipe with the spicy cocktail sauce.
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We used natural oyster shells for years but eventually they crumbled. We got these amazing ceramic oyster shells from Amazon. They have a flat bottom, very convenient because they don't wobble. You can use them as little appetizer dishes too. They're reusable plus you can put them on the grill. Very nice, indeed!!
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Oysters Rockefeller Italian Style Recipe
This appetizer recipe is one that screams pure elegance. It's easy to prepare ahead and then just pop in the oven. A fantastic way to begin a celebration. The flavor is simply out of this world.
Another impressive appetizer that we love to make is our Italian Antipasto Cheese Log. It's brimming with antipasto meats, cheese, and delicious seasonings. Everyone agrees it's a party in itself!
Another delectable dish that's not only incredibly delicious but also a fantastic way to explore a blend of flavors that will truly delight your taste buds is Creole Crab au Gratin with a crunchy Panko topping.
📖 Recipe
Oysters Rockefeller Italian Style An Elegant Appetizer
Ingredients
- 2 Tablespoons unsalted butter
- 1 large garlic clove minced
- ¼ cup Panko crumbs
- 1 shallot chopped
- 1 celery stalk chopped
- 1- 9 oz. box frozen chopped spinach thawed. Remove moisture by pressing between paper towels.
- ⅛ cup Sambuca anise flavored liqueur
- Salt and pepper to taste
- Dash red pepper sauce
- 1 Tablespoon olive oil
- ¼ cup grated Parmesan
- 1 Tablespoon chopped Italian parsley
- 1 dozen oysters with oyster liquor
- Rock salt if using the half shell
- Lemon wedges
- Crumbled bacon for topping optional
Instructions
- Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter.
- Place the Panko crumbs and half the Parmesan cheese in a mixing bowl and half the garlic butter, set aside.
- To the remaining garlic butter in the skillet, add the chopped shallot and celery. Cook until the shallot and celery are soft about 3 minutes. Add the spinach and continued to cook another 3 minutes.
- Deglaze pan with Sambuca. Season with salt and pepper and add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes.
- Finish off the bread crumbs by mixing in olive oil, Parmesan cheese, and parsley, season with salt and pepper.
- Spray the oyster half shell or ceramic shells with oil. Place one oyster with some of its liquor in each shell.
- Cover each oyster with the spinach mixture. Spoon the bread crumb mixture over the spinach.
- If using a half shell, sprinkle a baking pan amply with the rock salt. Arrange the oysters in the salt to steady them.
- If using the ceramic shells, arrange them on a baking pan.
- Bake in a preheated 450 F. oven for 10 to 15 minutes until the breadcrumbs are golden.
- Serve with lemon wedges and red pepper sauce.
Notes
Nutrition
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Jo
I must admit, never have tasted oysters. But this version of yours looks absolutely stunning. It's making me so tempted to taste.
Loreto Nardelli
What a lovely story, makes me appreciate this dish all the more!😍❤ Also the iraluan twist is brilliant! Thank you so much for sharing!
Moop Brown
I really appreciate how straightforward this recipe is and the background information you provided on the origin of these oysters. They look super tasty!
Lauren Vavala
I just tried oysters for the first time in culinary school last month and to my surprise, I enjoyed them! This recipe looks simple yet flavorful - I think I my just give it a go!
Addison
What a delicious flavor combo! These oysters would be perfect for a healthy appetizer!
Kate
Thanks for sharing this Oyster recipe. We will definitely serve this at our next dinner party. I am looking forward to trying it even before then.
Beth
My family is not so adventurous when it comes to seafood, but I love oysters and enjoyed not only the recipe but the stories of your first experience of them and how they were developed.
Kathryn Donangelo
Oysters Rockefellers are my absolute favorite way to enjoy oysters and you nailed this recipe! I'm so glad I tried this recipe so I can make them anytime I can get oysters! Thanks!!
Melanie
I have some ceramic oyster shells, my son left them here last time he did some kind of oyster dish.... time to break them out and try your recipe!! It sounds delicious, and I loved the story! You tell it so well!
Tracy
These are amazing. Such an elegant appetizer, perfect for the new year! Thank you!
Gloria
It is going to a very quiet celebration at home this year. I think I need to make it a little special since it has been the year from hell. These will be perfect.
Dee | Grammy's Grid
Another recipe my hubby would enjoy! Thanks so much for linking up with me at my party #AThemedLinkup 35 for Christmas Recipes, open until December 7 at 12:05 am. Shared on social media.
Nicole Washington
These look great! I wish I liked oysters Perfect for the New Year.
Jo
Oh my Goodness, oysters bursting with flavors. And it looks amazing! This will be a stand out this new year!
SHANIKA
Wow! This is such an elegant recipe! I'd definitely make these as appetizers for a nice family dinner or gathering! I love the idea of using oysters!
Kathryn
I always love the crunchy breadcrumbs on this. It would make such an elegant appetizer for NYE!
Veena Azmanov
Bursting with all the flavors. A unique and yummy recipe. Lovely platter for a great evening .
Marisa Franca
Thank you, Veena! Have a Happy New Year!xoxo
Paula Montenegro
I had always been intrigued by this recipe, such a famous one, and you make it look so easy! The ceramic shells are genius. I might have to try oysters for the first time, they look amazing!
Chef Dennis
This Oysters Rockefeller looks really appetizing! I am so loving that crunchy garlicky golden breadcrumbs so much. Thanks for sharing your recipe.
Lori | The Kitchen Whisperer
Oh wow! I was just looking for something elegant to make for our holiday party and this will be PERFECT! Thank you so much for sharing!
Ben
I'll never forget the first time I had Oysters Rockefeller. I had always just had them either raw or fried in strips. I had never tasted anything like them. They're now my favorite.
Gina
What is in the red pepper sauce?????
Cheese Curd In Paradise
I also love oysters. I love the sambuca in this recipe, and they oysters looks absolutely perfect. I can't wait to try this!
Danielle Wolter
OMG I just love oysters rockefeller. SO decadent and delicious - I am totally craving these now!
Denay DeGuzman
Mmmm....this dish looks so gourmet! Your oysters Rockefeller recipe is perfect for a Thanksgiving appetizer table.
Jenni LeBaron
I've only had oysters Rockefeller maybe once before, but I remember really enjoying them! Your recipe for them looks so special. This is the perfect special occasion appetizer!
swathi
This delicious gourmet oyster recipe Marisa. I it is perfect every sense it you can bit into spinach, Parmesan, bacon so yum.
kyle
Oysters are SO fancy, perfect for special occasions - especially when you make them like this!!
Veena Azmanov
I have not eaten oysters in years. When I lived in Singapore there was a restaurant that served the best oysters in town. We often went there to enjoy a good oyster dinner.
Dan Zehr
Oh God, what a beautiful Appetizer. It really impresses me! Very nice presentation. I really like it.
Michelle
I've been a bit wary about trying oysters since i don't want to eat them raw, but i'll have to try this because it looks so darn good
Lauren Vavala
These sound like a great appetizer to serve at a dinner party! They look amazing and so elegant!
April
Great idea to replace the shells with ceramic shells! I am sure a lot of great Oysters Rockfellers are yet to be made with those! Great recipe and stunning images!
Claudia Lamascolo
I have never had oysters before. I am so afraid of them it isnt funny raw. BUt these sound like something I could try and not be worried. I love seafood of any kind and I know these look so delicious. I have never seen them like this. Now I am certainly intrigued, they serve them raw here in Florida with signs up everywhere.
Agness of Run Agness Run
This is a great appetizer, Melissa! I will definitely give it a try!
Shannon @ Pass Me Some Tasty
I'm going to have to try these! They sound delicious!
Marisa Franca
Thank you, Shannon. They are and you can make a quite a few all at once. Hope you had a Happy New Year!
Frank
Very elegant, Marisa Franca! I'd enjoy this with champagne on New Year's Eve.
Marisa Franca
Ciao, Frank. We did enjoy them with some bubbly! Hope you had a wonderful New Year.
Michele
These will be a standout at our New Years celebrations with a good glass of bubbly!
Marisa Franca
Hi, Michele! I'm with you, they'll make an excellent appetizer with the glass or two 🙂 of bubbly. Merry Christmas and Happy New Year!
Chiara
Marisa this is a great idea to taste oysters , wonderful photos ! Buona domenica, un abbraccio
Marisa Franca
Ciao, Chiara! Thank you. Do you like oysters? If you don't like them raw they are wonderful baked. I was too little to have sampled them in Italy -- I don't remember mamma and papà talking about them. Buona domenica, baci.
Frank Mosher
Great Post! We make "Oysters Rockefeller" for all impressive meals. You don't mention the oyster liquor which must be included in the shell, real or faux. (Would never serve this appetiser in ceramic dishes). The only other difference between your recipe, and the original is the addition of celery and a touch of parsley and the omission of crumbled bacon bits. Not enough difference to call the dish "Italian Style" as it almost the "real" recipe. Great!
A personal preference is to layer the ingredients beginning with the oyster and oyster liquor, then layering the rest from then on. The best "ainse" liquor in my humble opinion is "Pernod", as it is thinner than Sambucca, and thus one can easily add drops of same, to the top of the oyster filling before baking. Don't get me wrong:: A great Post, and if you are able to turn just one reader to try and make Oyster Rockefeller, (really easy to make), bless you!! Thanks
Marisa Franca
Hello, Frank. Thank you for the interesting addition to the recipe -- I'll remember to try it your way next time. The last time I ate Oysters Rockefeller out was so very long ago. As I placed the oyster on the shell there was oyster liquor on it. I'll have to add that to the recipe. We are able to obtain fresh Gulf oysters periodically. One of the reasons I did call it Italian was the Sambuca, which we already had, and the Italian parsley plus celery. Since we do like the anise taste, we'll have to check out the Pernod at the liquor store. Again thank you for your great addition to the recipe. Hope you have a very Merry Christmas and a Happy New Year.
Lisa DeNunzio
I am a purist and so it is difficult to think of eating oysters any other way than on the half shellwith a dash of tabasco and a bit of lemon. However, your recipe for Oysters Rockefeller is enough to make me a convert.
Marisa Franca
Hello, Lisa! We also like our raw oysters but every now and then we love having Oysters Rockefeller as a treat. They are really good!! Let me know if you try them.
Elizabeth | Ellie & Elizabeth
Can I admit this Ky girl has never had oysters?? This sounds so good! I love your stories behind how it was created and how you discovered it ❤️❤️. I've never even thought about trying oysters but now my mouth is watering. I'm going to the big city today...maybe I'll get some to cook up while I'm there! You guys have a very Merry Christmas!
Marisa Franca
Hi, Elizabeth! Let me know what you do with the oysters. I bet you'd love them fried -- YUM! And Oysters Rockefeller are delicious. Have a great weekend and stay warm!! Merry Christmas to you and your family.
Jovina Coughlin
Lovely post and I love the background on how you came to enjoy this seafood.
Marisa Franca
Thank you, Jovina. I hope your weather is warmer than ours. Brrrr! Have a great weekend.