Ina Garten’s Easy Oysters Rockefeller is made with fresh oysters, butter, shallots, Pernod liqueur, creamed spinach, Parmesan cheese, and Gruyère cheese. This delicious Oysters Rockefeller recipe creates a tasty appetizer that takes about 23 minutes to prepare and can serve up to 8 people.
This Easy Oysters Rockefeller Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 24 very fresh oysters on the half shell
- 55g (4 tablespoons) unsalted butter
- ½ cup finely chopped shallots (about 2 large)
- 60ml (¼ cup) Pernod liqueur
- Kosher salt and freshly ground black pepper
- 255g (9-ounce) package Seabrook frozen creamed spinach, defrosted (or 285g / 10-ounce Green Giant frozen creamed spinach)
- 50g (½ cup) freshly grated Parmesan cheese
- 50g (½ cup) grated Gruyère cheese
- Fleur de sel or sea salt, for serving
How To Make Easy Oysters Rockefeller:
- Preheat the oven: Set the oven to 230°C / 450°F.
- Prepare the oysters: Crinkle a sheet of aluminum foil and place it on a baking tray to hold the oysters level. Nestle the oysters in one layer, making sure to keep their juices.
- Sauté the shallots: In a small (8-inch) sauté pan, melt the butter over medium heat. Add the shallots and cook for 5-6 minutes until soft and beginning to brown.
- Add the Pernod: Stir in the Pernod, 1 teaspoon of kosher salt, and ½ teaspoon of pepper. Let it cook for 2-3 minutes to reduce the liquid. Stir in the spinach and cook for another 2 minutes until the liquid is absorbed. Taste and adjust the seasoning if needed.
- Top the oysters: Spoon ½ tablespoon of the spinach mixture onto each oyster. Evenly sprinkle the Parmesan and Gruyère over the oysters.
- Bake the oysters: Bake for 6-8 minutes, until the spinach is hot and the cheese is melted. The oysters should be warm but not fully cooked through.
- Serve: Sprinkle with fleur de sel or sea salt and serve hot.
Recipe Tips
- Use fresh oysters: Always choose the freshest oysters available, as their flavor is key to the dish’s success. Avoid pre-shucked or frozen oysters for the best taste and texture.
- Keep oyster juices intact: When placing the oysters on the foil, be careful not to spill any of their natural juices, as these help to keep the oysters moist during baking.
- Properly reduce the Pernod: Let the Pernod cook down for a couple of minutes to reduce the alcohol and concentrate the flavor, which enhances the overall taste of the spinach mixture.
- Balance the cheese: Don’t overload the oysters with cheese. The goal is to complement the delicate flavor of the oysters, not overwhelm it with too much Parmesan or Gruyère.
- Serve immediately: Oysters Rockefeller are best served hot and fresh from the oven to maintain their ideal texture and flavor.
How To Store & Reheat Leftovers
- Refrigerate: First, let the leftover Oysters Rockefeller cool to room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 2 days.
- Reheating: To reheat leftover Oysters Rockefeller, preheat your oven to 180°C (350°F), place the oysters on a baking tray, and heat for about 5 minutes until warmed through. Avoid using a microwave as it can alter the texture.
Nutrition Facts
Serving Size: 1 serving (4 oysters)
- Calories: 440
- Total Fat: 33g
- Saturated Fat: 19g
- Cholesterol: 100mg
- Sodium: 680mg
- Potassium: 156mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 12g
Try More Ina Garten Recipes:
- Ina Garten Fresh Crab Nachos
- Ina Garten Warm Spinach & Artichoke Dip
- Ina Garten Fig & Cheese Toasts
- Ina Garten Potato Galettes With Smoked Salmon
- Ina Garten Risotto Cakes
Ina Garten Easy Oysters Rockefeller
Description
Ina Garten’s Easy Oysters Rockefeller is made with fresh oysters, butter, shallots, Pernod liqueur, creamed spinach, Parmesan cheese, and Gruyère cheese. This delicious Oysters Rockefeller recipe creates a tasty appetizer that takes about 23 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Set the oven to 230°C / 450°F.
- Prepare the oysters: Crinkle a sheet of aluminum foil and place it on a baking tray to hold the oysters level. Nestle the oysters in one layer, making sure to keep their juices.
- Sauté the shallots: In a small (8-inch) sauté pan, melt the butter over medium heat. Add the shallots and cook for 5-6 minutes until soft and beginning to brown.
- Add the Pernod: Stir in the Pernod, 1 teaspoon of kosher salt, and ½ teaspoon of pepper. Let it cook for 2-3 minutes to reduce the liquid. Stir in the spinach and cook for another 2 minutes until the liquid is absorbed. Taste and adjust the seasoning if needed.
- Top the oysters: Spoon ½ tablespoon of the spinach mixture onto each oyster. Evenly sprinkle the Parmesan and Gruyère over the oysters.
- Bake the oysters: Bake for 6-8 minutes, until the spinach is hot and the cheese is melted. The oysters should be warm but not fully cooked through.
- Serve: Sprinkle with fleur de sel or sea salt and serve hot.
Notes
- Use fresh oysters: Always choose the freshest oysters available, as their flavor is key to the dish’s success. Avoid pre-shucked or frozen oysters for the best taste and texture.
- Keep oyster juices intact: When placing the oysters on the foil, be careful not to spill any of their natural juices, as these help to keep the oysters moist during baking.
- Properly reduce the Pernod: Let the Pernod cook down for a couple of minutes to reduce the alcohol and concentrate the flavor, which enhances the overall taste of the spinach mixture.
- Balance the cheese: Don’t overload the oysters with cheese. The goal is to complement the delicate flavor of the oysters, not overwhelm it with too much Parmesan or Gruyère.
- Serve immediately: Oysters Rockefeller are best served hot and fresh from the oven to maintain their ideal texture and flavor.
Ina Garten Easy Oysters Rockefeller