Search thousands of recipes reviewed by home cooks like you.

Chef John's Oysters Rockefeller

Chef John's Oysters Rockefeller

  • Prep

    40 m
  • Cook

    15 m
  • Ready In

    55 m
Chef John

Chef John

There's much debate over how many of America's greatest recipes got their name, but that's not an issue with Oysters Rockefeller. Thanks to the rich, money-colored butter sauce, this decadent creation's name pretty much wrote itself. Serve with a squeeze of fresh lemon over the top.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 500 degrees F (260 degrees C). Pour rock salt into a large, shallow casserole dish.
  2. Combine watercress, butter, bread crumbs, green onions, celery, tarragon, Italian parsley, anise-flavored liqueur, salt, black pepper, and cayenne pepper in a food processor; blend until smooth.
  3. Place 8 to 12 shucked oysters on top of the rock salt. Spoon 1 to 2 teaspoons of watercress mixture a top each oyster.
  4. Bake in the preheated oven until oysters are firm and butter has melted, about 5 minutes. Repeat with remaining oysters.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Brett B
4

Brett B

3/11/2013

This was excellent. The first time I made this I was able to get fresh oysters here on the gulf coast. Couldn't find Pernod so went with an anise flavored liquor. Second time couldn't find fresh oysters so used a quart of shucked. Made the butter mixture the same and improvised. Toasted some homemade french bread using EVOO since plenty of butter in the mix. Then I took medium sized ramekins and placed like 4-5 oysters in those using a little bit of the oyster liquor then topped with the butter mixture. Cooked them at the same temperature for same amount of time. Gave everyone their own ramekin and slices of toasted french bread, just spoon on top of the bread and wow, it is also awesome. Next time I am thinking that I might try doing them in the same way you make creme broulee or flan, putting the ramekins in boiling water in the oven so it is more poaching I guess. Will let y'all know how that turns out. Thanks as always Chef John.

Bibi
1

Bibi

2/16/2014

Very nice flavor! I watched the video first, and it was most helpful. I used 24 oysters and ran out of the beautiful topping. Next time I make this I must remember to adjust the amount for the topping--it is so good!

Similar recipes

ADVERTISEMENT