Raw or cooked is the question. When it comes to eating oysters, everyone has a preference. For those who like to eat these beautiful bivalves cooked, try this Rockefeller style recipe.
I must have discovered a million different variations in my search for the original recipe for Oysters Rockefeller served at the famous Antoine’s Restaurant in New Orleans. 
Most were pretty complicated, so I’ve simplified things and come up with a recipe that mimics the flavours of this classic dish without all the fuss.
It’s a decadent appetizer just for two, enjoy with a glass of bubbly and your favourite someone.
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- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A simplified yet decadent version of Oysters Rockefeller, perfect for a romantic appetizer for two, featuring fresh fennel and prosciutto.
Ingredients
- 1-2 cups coarse salt (optional)
- 6 large fresh oysters
- 1 tablespoon olive oil
- 1/2 cup finely chopped fresh fennel bulb
- 1 thin slice prosciutto, finely chopped
- 1/4 cup white wine
- 2 tablespoons dry breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 450°F (232°C). In a shallow baking dish, make six small piles of coarse salt to cradle the oysters, which will help keep them stable while cooking.
- Shuck the oysters, discarding the flat top shell. Place each oyster in its half shell on a pile of salt, ensuring they are stable.
- In a skillet over medium heat, add the olive oil. Sauté the finely chopped fennel bulb and prosciutto for about 3-4 minutes until the fennel is soft and the prosciutto is slightly crispy.
- Add the white wine to the skillet and cook for another 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Remove the skillet from heat and stir in the dry breadcrumbs, grated Parmesan cheese, chopped parsley, melted butter, salt, and black pepper. Mix until well combined.
- Spoon the fennel mixture evenly over each oyster.
- Bake in the preheated oven for 8-10 minutes, or until the topping is golden brown and the oysters are just cooked through.
- Serve immediately, preferably with a glass of chilled bubbly.
Notes
For a non-alcoholic version, substitute white wine with chicken broth. Ensure oysters are fresh and properly shucked for the best flavor. Serve immediately after baking for optimal taste and texture. If you don’t have coarse salt, use crumpled foil to stabilize the oyster shells in the baking dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 3 oysters
- Calories: 250
- Sugar: 1 gram
- Sodium: 420 mg
- Fat: 18 grams
- Carbohydrates: 8 grams
- Fiber: 1 gram
- Protein: 12 grams
- Cholesterol: 45 mg
Frequently Asked Questions
Can I use different types of oysters for this recipe?
Yes, you can use any type of oysters you prefer, but make sure they are fresh and suitable for cooking to achieve the best flavor.
What can I substitute for the dairy ingredients in the Rockefeller style topping?
You can use a dairy-free cream or cashew cream as a substitute for the dairy ingredients while still achieving a creamy texture.
How do I prepare the oysters before baking them?
Shuck the oysters carefully, keeping them on their half shells, and place them in a baking dish before adding the Rockefeller topping.
