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Oysters Rockefeller

Oysters Rockefeller

Oxmoor House JANUARY 1984

  • Yield: 4 servings


  • 2 dozen unshucked oysters
  • 3/4 cup soft breadcrumbs
  • 1/4 cup butter or margarine, melted
  • 3 tablespoons sherry
  • 1 cup finely chopped fresh spinach
  • 1/4 cup finely chopped onion
  • 1 teaspoon seasoned salt
  • 1 teaspoon Worcestershire sauce
  • Rock salt
  • 1/4 cup grated Parmesan cheese
  • Lemon wedges
  • Fresh parsley sprigs


Rinse oysters in cold water. Shuck oysters, reserving deep half of shells; place oysters in colander to drain. Set aside.

Combine breadcrumbs, butter, and sherry; set aside. Combine spinach, onion, seasoned salt, and Worcestershire sauce, and set aside.

Sprinkle a layer of rock salt in bottom of a large broiling pan. Place oysters in half shells; arrange shells on rock salt. Top oysters evenly with spinach mixture. Sprinkle with cheese; top evenly with breadcrumb mixture. Bake at 400° for 15 minutes. Broil 4 inches from heating element 2 minutes or until browned. Garnish with lemon wedges and parsley sprigs.


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Oysters Rockefeller Recipe