Oysters rockefeller




Prep Time


Cook Time

Ask a restaurant that shucks its own oysters for some leftover shells. They can be used repeatedly — just boil them in salted water to sterilise them between uses.





For the oysters rockefeller

  • 24 fresh oysters — on a half shell
  • 60g butter
  • 2 cloves garlic — crushed
  • ⅓ cup panko breadcrumbs
  • 1 shallot — finely diced
  • 2 cups chopped fresh spinach
  • ¼ cup white wine
  • ¼ cup grated parmesan
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 dash red capsicum or hot sauce
  • Salt and ground black pepper, to taste
  • Lemon wedges, to serve (optional)


For the oysters rockefeller

  • Preheat the oven to 200°C fan bake.
  • Arrange the oysters in a baking dish of rock salt so they sit upright in their shells.
  • Melt the butter in a large pan over a low heat. Add the garlic and sauté for 2 minutes. Remove from the heat.
  • Place the breadcrumbs in a mixing bowl, add half the garlic butter and stir to combine. Set aside.
  • Return the pan to the heat. Add the shallot and spinach to the remaining garlic butter and cook for 3 minutes until the spinach is wilted.
  • Add the wine to the pan and stir, using a wooden spoon to loosen any pan brownings.
  • Stir in the parmesan, oil, parsley and red capsicum or hot sauce. Season to taste with salt and pepper.
  • Spoon 1 heaped teaspoon of the spinach mixture on top of each oyster, followed by a spoonful of the breadcrumb mixture.
  • Bake for 5–7 minutes then transfer to a serving tray and serve with lemon wedges, if desired.