Oysters Rockefeller

This version of Oysters Rockefeller ditches the spinach found in most recipes and brightens things up with fresh herbs. It’s exactly what you need to get you through the next few months of winter. Ask our staff for suggestions on what oysters we have in stock so you can make this today!


  • 8 tablespoons (4 ounces; 115g) unsalted butter, softened and divided
  • 2 large shallots (4 ounces; 115g), thinly sliced
  • 2 celery ribs (3 1/2 ounces; 100g), thinly sliced, plus 1/4 cup (1/4 ounce; 6g) celery leaves, divided
  • 1/2 fennel bulb (3 1/2 ounces; 100g), cored and thinly sliced, fronds reserved
  • 4 medium garlic cloves, thinly sliced
  • 3 scallions (2 ounces; 60g), white and green parts divided and thinly sliced
  • Kosher salt
  • 1 tablespoon (15ml) absinthe (optional, see note)
  • 3 cups (1 1/2 ounces; 40g) fresh parsley leaves
  • 1/2 cup (1 ounce; 30g) panko bread crumbs
  • Rock (ice cream) salt (see note)
  • 24 fresh oysters, scrubbed & shucked
  • Lemon wedges, for serving


  1. In a medium (3-quart) saucepan, heat 4 tablespoons butter over medium heat until foaming. Add shallots, sliced celery ribs, fennel bulb, garlic, scallion whites, and a generous pinch of salt. Cook, stirring occasionally, until vegetables are soft, have released all their liquid, and liquid has evaporated, about 10 minutes. Off heat, stir in absinthe. Transfer mixture to food processor bowl.
  2. Process vegetables, scraping down sides of food processor bowl as needed, into a coarse paste, about 30 seconds. Stop processor and add parsley, celery leaves, fennel fronds, and scallion greens to food processor bowl. Continue processing until herbs are broken down and well-combined with vegetable mixture, about 30 seconds. With food processor still running, gradually add remaining 4 tablespoons butter, making sure butter is emulsified into paste before adding more. Stop processor and add panko bread crumbs. Pulse mixture until bread crumbs are fully incorporated. Season to taste with salt, erring on the side of less salt, since the oysters are briny. Transfer mixture to disposable pastry bag or small mixing bowl, and set aside. If using a mixing bowl, cover with plastic wrap, pressing plastic against surface of the paste to prevent skin from forming. If not serving immediately, mixture can be stored in refrigerator for up to 1 day; let sit at room temperature to soften before using, about 30 minutes.
  3. Adjust oven rack to 6 inches below the broiler element and preheat the broiler on high. Line rimmed baking sheet with an even 1/2-inch layer of rock salt. Shuck oysters and arrange them on prepared baking sheet. Pipe or spoon butter topping over oysters, and then use an offset spatula or butter knife to smooth topping and fully cover each oyster.
  4. Broil oysters, checking them frequently, until topping begins to brown and oysters are warmed through, 4 to 6 minutes. Serve immediately, passing lemon wedges at the table.

Absinthe is the original booze of choice for making oysters Rockefeller, but you can substitute other anise-flavored liqueurs. You can also leave alcohol out entirely.

If you don’t have rock salt, don’t fret. A scrunched up piece of aluminum foil can also hold the oysters in place on the baking sheet during the broiling step. For serving, mix a couple lightly beaten egg whites with kosher salt to form a wet paste that you can perch the finished oysters on.


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