← Back to Search Results
grilling, sauteeing American, Low Country, Southern
Grilled Oysters Rockerfeller Recipe-4156

Photo by: Joseph De Leo
Comments: 0


A twist on the tried-and-true New Orleans classic. This is a less anise-flavored version; I prefer the flavor profile here to the original.

Yield: 4–8 servings, depending on how much you or your guests like oysters


  • 1 cup unsalted butter
  • 2 Tbl minced garlic
  • 1 tsp dried tarragon
  • 1½ cups panko bread crumbs
  • ½ cup small dice shallots
  • 8 cups chopped fresh spinach
  • 1 cup Pernod
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ½ tsp hot sauce
  • 1/3 cup olive oil
  • 1 cup grated Parmesan cheese
  • 3 Tbl chopped parsley
  • 24 fresh oysters


Melt butter in a skillet. Sauté the garlic and dried tarragon for 2 minutes. Take half of the garlic butter and add it to the bread crumbs in a mixing bowl. Set aside to cool.

To the remaining garlic butter in the skillet, add the shallots and spinach, and cook 3 minutes, until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper and hot sauce. Allow the mixture to cook for a few minutes.

To the bread crumbs, add the olive oil, Parmesan, and parsley, and season with salt and pepper to taste.

Using a kitchen towel, hold each oyster firmly. Insert an oyster knife in the small opening between the shells where the oyster is hinged. Gently pry open the oyster. Loosen the oyster from the shell by carefully running the knife below the oyster, trying to keep as much of the oyster liquor in place.

Top each oyster with 2 teaspoons of the spinach mixture. Sprinkle the spinach with the prepared bread crumbs.

Prepare the grill. Cook the oysters, shell side down, over direct high heat for 5–6 minutes. Use tongs to remove the oysters from the grill and serve immediately.

© 2007 Robert St. John

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

524kcal (26%)
242mg (24%)
14mg (23%)
379mcg RAE (13%)
83mg (28%)
662mg (28%)
18g (92%)
37g (58%)
5mg (26%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
good-to-the-grain Good to the Grain
by Kim Boyce
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?