Oysters Rockefeller

A classic steakhouse favourite, Oysters Rockefeller combines fresh oysters with a rich topping of spinach, herbs, garlic, and Parmesan, baked until golden and bubbling. Sand Dune oysters are an excellent choice thanks to their deep cups, firm texture, and balanced brine.

Oysters Rockefeller – Serves 2–4

Everything you need for an impressive oyster appetizer at home. Rich, savoury, and surprisingly easy to prepare.

Ingredients

12 Sand Dune oysters, shucked and reserved on the half shell
2 tbsp unsalted butter
1 shallot, finely minced
2 cloves garlic, minced
2 cups fresh spinach, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp white wine or Pernod (optional)
¼ cup grated Parmesan cheese
¼ cup panko breadcrumbs
1 tsp lemon zest
Freshly cracked black pepper
Rock salt (for baking)

Instructions

Prepare the oyster topping

Melt butter in a skillet over medium heat. Add shallot and cook until softened, about 2–3 minutes. Stir in garlic and cook for 30 seconds.

Cook the greens

Add spinach and parsley. Cook until wilted and most of the moisture has evaporated. Stir in wine or Pernod if using and cook for another minute. Remove from heat and mix in half the Parmesan and the lemon zest. Season lightly with black pepper.

Prepare the oysters

Preheat oven to 450°F. Spread a layer of rock salt on a baking sheet and nestle the oysters into the salt to keep them level.

Top the oysters

Spoon a generous amount of the spinach mixture onto each oyster. Sprinkle with panko breadcrumbs and the remaining Parmesan.

Bake

Bake for 8–10 minutes until the topping is hot and lightly browned.

Finish

Broil for 1–2 minutes until golden and bubbling. Serve immediately.

Time: 25 minutes

Notes

Sand Dune oysters hold up beautifully to baking thanks to their firm texture and deep cup. For extra richness, add a small amount of finely chopped cooked bacon or pancetta to the topping. Serve with lemon wedges and a crisp white wine for a classic pairing.