Oysters Rockefeller

Judy Joo prepares a classic American dish for an easy, elegant and starter
By Judy Joo
Oysters Rockefeller
  • Rating:
  • Serves: 4
  • Cook Time: 8 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 10 g baby spinach leaves
  • 3 spring onions
  • 55 g parmesan, grated, plus extra to sprinkle
  • 1 large clove garlic, finely chopped
  • 80 g butter
  • 25 g breadcrumbs
  • 2 tbsp vermouth
  • 1 tsp tabasco
  • rock salt, to serve
  • 12 oysters, shucked, on the half shell
  • 30 g soured cream
  • lemon wedges, to serve


1. In a food processor, blend together the spinach, spring onion, cheese and garlic until finely chopped, then transfer to a bowl.

2. Process the butter, breadcrumbs, vermouth and Tabasco sauce in the food processor until thoroughly blended. Stir this mixture into the bowl with the spinach mixture, season with salt and freshly ground black pepper, cover and chill until ready to serve.

3. Preheat the grill until hot.

4. Pour rock salt onto a sheet tray and arrange the oysters on top. Put 1 teaspoon of sour cream into each oyster shell under the oyster flesh, then top each oyster with 1 tablespoon of the spinach mixture. Sprinkle with more parmesan and grill for about 8 minutes until brown on top.

5. Serve with lemon wedges.

Rate This Recipe