groomers seafood oysters recipe

Oysters Rockefeller

Oysters Rockefeller is simple to prepare but so impressive! The combination of briny oysters, earthy greens, creamy cheeses, and buttery sauce creates a luxurious and indulgent flavor profile, making Oyster Rockefeller a true culinary delight.
No ratings yet
Print Pin Rate


  • 24 oysters live in shell
  • 4 tbsp butter
  • 2 shallots finely minced
  • 10 oz baby spinach
  • 12 oz heavy cream
  • 1/2 cup Romano cheese
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 1/4 cup panko bread crumbs
  • 1 tbsp white wine optional


  • Rinse and clean the oysters
  • Carefully open the oysters and using a paring knife cut under the oyster releasing it from the shell. Place the open oysters on a sheet pan and refrigerate until needed.
  • In a large saute pan or wide bottom pot, melt the butter.
  • Add the shallots to the melted butter and saute over medium heat for 3-4 minutes. Do not let them burn.
  • Add the spinach and saute until the spinach is wilted.
  • **If you want to add Pernod or white wine, now is the time to add the wine to the pan.
  • Add the lemon juice, heavy cream, Romano cheese and black pepper to the spinach. Bring to a boil and reduce the heat. Allow the mixture to continue cooking until the cream has reduced by half.
  • Place the finished mixture into the refrigerator. Allow the spinach mixture to completely cool and solidify.
  • Place one tablespoon of the spinach mixture on top of each oyster.
  • Top each finished oyster with the panko bread crumbs.
  • Place the oysters in a 375 degree F. oven for 15-20 minutes or until the topping is golden brown.
  • Serve the oysters on a bed of rock salt with lemon slices.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating