Classic Oysters Rockefeller with Buttery Herb Spinach

Why You’ll Love This Recipe

• Briny, tender oysters under a vibrant herb–spinach blanket with a delicate anise whisper from Pernod and tarragon.
• Golden, buttery crunch on top—classic steakhouse vibes at home in under 10 minutes of cooking.
• Make-ahead friendly: the green butter and even fully assembled oysters can be chilled or frozen.
• Elegant but approachable: minimal equipment, clear steps, restaurant-quality payoff.

Grocery List

• Produce: Baby spinach, flat-leaf parsley, fresh tarragon, small shallot, garlic, lemons, extra parsley (garnish, optional)
• Dairy: Unsalted butter
• Pantry: Fresh oysters (24), panko breadcrumbs, Pernod/pastis (or anise-flavored spirit), kosher salt, white pepper (or black), cayenne, rock salt or coarse kosher salt, hot sauce (optional)

Full Ingredients

Oysters and Pan Setup

• 24 medium live oysters, scrubbed well
• 4 cups rock salt (or coarse kosher salt), for a stable baking bed
• Lemon wedges, to serve

Green Butter (Herb–Spinach Mixture)

• 6 tbsp (85 g) unsalted butter, divided: 4 tbsp for sautéing, 2 tbsp softened for finishing
• 1 small shallot (about 50 g), finely minced
• 2 garlic cloves, finely minced
• 4 packed cups (120 g) baby spinach, roughly chopped
• 1 packed cup (30 g) flat-leaf parsley (leaves and tender stems), roughly chopped
• 1 tbsp fresh tarragon, chopped (or 1 tsp dried tarragon)
• 2 tbsp Pernod or pastis
• 1 tsp finely grated lemon zest
• 1 tsp fresh lemon juice
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp white pepper (black pepper works in a pinch)

Buttery Breadcrumb Topping

• 3/4 cup (30 g) panko breadcrumbs
• 2 tbsp (28 g) unsalted butter, melted
• 1 tbsp finely chopped parsley
• Pinch kosher salt
• Pinch cayenne (optional)

Step-by-Step Instructions

Step 1: Preheat the broiler and prepare a stable pan

Position an oven rack 6 inches below the broiler element. Line a rimmed sheet pan (or two, if needed) with foil and spread a 1/2-inch layer of rock salt across it. The salt cradles the shells so they sit level. Preheat the broiler on high for at least 10 minutes for even browning.

Step 2: Scrub and shuck the oysters

Keep oysters cold on ice while you work. Rinse and scrub shells to remove grit. Check that each oyster is alive—tap any open shells; if they don’t close, discard. To shuck, hold an oyster (hinge facing you) in a folded towel. Insert an oyster knife into the hinge, twist to pop the top, then slide the blade along the lid to cut the top muscle. Lift off and discard the top shell. Run the knife under the oyster to free it from the bottom shell, keeping the liquor in the shell. Nestle each oyster into the salt bed. Refrigerate the tray while you make the topping.

Step 3: Sauté aromatics and wilt the greens

In a large skillet over medium heat, melt 4 tbsp butter. Add the shallot and garlic; cook until translucent and fragrant, 2–3 minutes (avoid browning). Add the spinach, parsley, and tarragon; toss just until wilted, 1–2 minutes. Splash in the Pernod and let it mostly evaporate, 30–60 seconds. Scrape the mixture onto a plate and let it cool for 2–3 minutes to help preserve its bright color.

Step 4: Make the green butter

Transfer the cooled greens to a food processor. Add the remaining 2 tbsp softened butter, lemon zest, lemon juice, 1/2 tsp salt, and white pepper. Pulse to a thick, spoonable paste. Taste and adjust seasoning (it should be boldly seasoned to stand up to the briny oysters). No processor? Chop everything very finely by hand and mash together with the softened butter using a fork.

Step 5: Mix the buttery crumbs

In a small bowl, combine panko, melted 2 tbsp butter, parsley, a pinch of salt, and cayenne. Toss until the crumbs are evenly coated and lightly clumped. This ensures a golden, crisp top.

Step 6: Fill, broil, and serve sizzling

Top each oyster with about 1 heaping teaspoon of the green butter, spreading gently to cover. Sprinkle each with about 1 teaspoon of the buttery crumbs. Broil until the crumbs are deep golden and the oysters are just plump with edges starting to curl, 3–5 minutes. Rotate the pan for even browning if needed. Transfer to a platter lined with hot rock salt (or a folded towel) to stabilize the shells. Garnish with extra parsley or tarragon if you like and serve immediately with lemon wedges and hot sauce.

Pro Tips

• Keep it cold: Shuck over a bowl of ice and chill the prepped oysters on the salt-lined tray while you make the topping.
• Bright green, not brown: Cool the wilted greens before blending and add the finishing butter off heat to preserve color and freshness.
• Neat filling: Spoon or pipe the green butter using a small zip-top bag with the corner snipped.
• Stabilize shells: The rock-salt bed prevents tipping and keeps the oysters hot for serving.
• Cook just to plump: Over-broiling can toughen oysters; pull them as soon as crumbs are golden and the edges just curl.

Variations

• Cheesy Rockefeller: Mix 1/3 cup finely grated Parmesan into the panko for a richer, more gratinéed top.
• Smoky Bacon + Fennel: Sauté 1/4 cup finely minced fennel bulb with the shallot, and stir 2 tbsp crisp bacon bits (or 1 tbsp bacon fat) into the crumbs. Skip the Pernod.
• Alcohol-Free Anise: Bloom 1/2 tsp lightly crushed fennel seeds in the sautéing butter and add a bit more tarragon; replace Pernod with 2 tbsp dry white wine or stock.

Storage & Make-Ahead

The green butter can be made 3 days ahead (refrigerate) or 1 month ahead (freeze). Oysters may be shucked up to 4 hours in advance; keep them level and cold on the salt-lined tray in the refrigerator. Assemble up to 4 hours ahead and chill, or freeze the assembled (unbroiled) oysters on the tray until firm, then transfer to a container for up to 1 month. Broil straight from frozen, adding 1–2 minutes. Cooked leftovers are best enjoyed immediately; if necessary, refrigerate up to 1 day and reheat briefly under the broiler just until warmed through.

Nutrition (per serving)

Approximate for 4 oysters: 220 calories; 15 g fat; 9 g protein; 9 g carbohydrates; 1 g fiber; 480 mg sodium.