Ina Garten easy oysters Rockefeller takes a quick prep ahead shortcut from her friend’s neighbor. He swaps in frozen creamed spinach for the classic topping. Pernod and two cheeses make this a rich party appetizer for your next dinner party.
Bake at 450 degrees for just 6 to 8 minutes, so the cheese melts without cooking the oysters through. Overcooked oysters turn rubbery, so pull them the moment the Gruyère starts bubbling.
Source: Go-To Dinners (2022)
Ina Garten Easy Oysters Rockefeller
Course: AppetizerCuisine: AmericanDifficulty: Easy6
servings15
minutes18
minutes230
kcalBriny oysters on the half shell topped with a warm Pernod-spiked creamed spinach mixture, finished with melted Parmesan and Gruyère.
Ingredients
24 very fresh oysters on the half shell
4 tablespoons (½ stick) unsalted butter
½ cup finely chopped shallots (2 large)
¼ cup Pernod liqueur
Kosher salt and freshly ground black pepper
1 (9-ounce) package Seabrook frozen creamed spinach, defrosted (see note)
½ cup freshly grated Italian Parmesan cheese (2 ounces)
½ cup grated Gruyère cheese (2 ounces)
Fleur de sel or sea salt, for serving
Directions
- Prepare the oysters: Preheat the oven to 450 degrees. Crinkle aluminum foil deeply and place on a sheet pan to hold the oyster shells level. Nestle the oysters into the foil in one layer, making sure not to spill any of their juices.
- Make the spinach topping: Melt the butter over medium heat in a small (8-inch) sauté pan. Add the shallots and sauté for 5 to 6 minutes, until tender and beginning to brown. Add the Pernod, 1 teaspoon kosher salt, and ½ teaspoon pepper and cook for 2 to 3 minutes to reduce the liquid. Stir in the spinach and cook for 2 minutes, until the liquid is absorbed. Taste for seasonings.
- Top and bake: Spoon ½ tablespoon of the spinach mixture onto each oyster. Sprinkle the oysters evenly with the Parmesan and Gruyère. Bake for 6 to 8 minutes, until the spinach is hot and the cheese is melted. The oysters should be warm but not cooked through. Sprinkle with fleur de sel and serve hot.
FAQs
Can I use a different brand of frozen creamed spinach?
If you can’t find Seabrook, one 10-ounce package of Green Giant frozen creamed spinach works as a substitute. Just make sure to defrost it completely before using. Squeeze out any extra liquid so the topping stays thick on the oysters.
How should I store leftover oysters Rockefeller?
Cooked oysters don’t store particularly well because they get rubbery when reheated. If you do have leftovers, refrigerate them in an airtight container and eat within one day. Reheat gently at 350 degrees for just a few minutes.
Can I prep the spinach topping ahead of time?
The spinach mixture can be made up to two days ahead and refrigerated. When you’re ready to serve, spoon it onto fresh oysters, add the cheese and bake as directed. All the real work happens before guests arrive, which is why this recipe is so good for entertaining.
Do I need special equipment to bake oysters?
The crinkled aluminum foil trick is the key here. Press it into deep ridges on a sheet pan so each oyster shell sits level without tipping. This keeps the juices and topping inside the shell instead of spilling out onto the pan.
How do I know when the oysters are done?
Pull them from the oven the moment the cheese melts and starts to bubble, usually around 6 to 8 minutes at 450 degrees. The oysters should be warm but still plump. If they shrink and curl at the edges, they’ve gone too far.
