Oysters Rockefeller Italian Style is an easy elegant appetizer @allourway.com
Print Recipe
5 from 16 votes

Oysters Rockefeller Italian Style An Elegant Appetizer

A rich elegant oyster appetizer that is easy to make. Oysters are baked in a half shell with a savory spinach blanket and topped with a garlicky Parmesan breadcrumb topping.
Prep Time20 mins
Cook Time28 mins
Total Time48 mins
Course: Appetizer, First course
Cuisine: American, New Orleans
Keyword: celebration appetizer, New Year's Eve
Servings: 4 appetizers
Calories: 173kcal
Author: Marisa Franca @ All Our Way


  • 2 Tablespoons unsalted butter
  • 1 large garlic clove minced
  • 1/4 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.
  • 1/8 cup Sambuca anise flavored liqueur
  • Salt and pepper to taste
  • Dash red pepper sauce
  • 1 Tablespoon olive oil
  • 1/4 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


  • 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.


Inspired by the famous Oysters Rockefeller served at Antoine's in New Orleans.


Calories: 173kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 186mg | Potassium: 292mg | Fiber: 2g | Sugar: 3g | Vitamin A: 173.4% | Vitamin C: 7.6% | Calcium: 17.2% | Iron: 9.5%