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Oysters Rockefeller



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Oysters Rockefeller is a Louisiana appetizer favorite. A rich and creamy blend of spinach, cheeses, and bacon is loaded on top of a juicy, plump oyster, then roasted to perfection. Seriously, what more could you ask for? I hope you will love this recipe as much as I loved creating it. This oyster recipe is relatively easy. With just a few simple steps, this amazing seafood appetizer can be ready to serve your guests in just under forty minutes!

a plate of Oysters Rockefeller

What are Oysters Rockefeller

The original recipe for Oysters Rockefeller was created in New Orleans at Antoine’s in the late 1800s. This Southern oyster dish was considered to be so rich, they named it after the richest man of that time, J.D. Rockefeller.

This oyster appetizer is typically topped with a blend of greens, rich cheeses, and butter. The original oyster recipe remains top secret. However, I have a feeling, the chef who created these wonderful Oysters Rockefeller, would approve of my version.

Best Oysters for Roasting

Given the vast varieties of oysters currently available, your best bet is to use an oyster that is NOT super salty (briny) for Oysters Rockefeller. The brininess of an oyster can take a lot away from the flavor of the finished preparation.

Ask your local fishmonger for suggestions. Most Southern oysters will work well given their mild flavor profile, and larger size.

A few suggestions include oysters that originate from any of these areas:

  • Chesapeake Bay Oysters
  • Virginia Oysters
  • Maryland Oysters
  • Bluepoint Oysters
  • Kings Point Oysters
  • Gulf Oysters
  • Louisiana Oysters

For this preparation, I used Blue Point Oysters. In my opinion, they have the perfect amount of brininess, and are rather large in size.

How to Shuck Oysters

Shucking oysters is fun for me. However, if you don’t want to attempt, ask your fish monger to do for you. Be sure to let them know you need them left on the half shell!

NEVER use a knife, or butter knife to shuck oysters. Invest in an oyster shucker knife!

Here are a few tips on how to properly shuck an oyster:

  • grab a few hand towels or use an oyster glove
  • nestle the oyster into the towel
  • find the back hinge
  • place the tip of the oyster knife into the hinge
  • use a twist prying motion to loosen the shell
  • rotate the blade to separate the top shell (discard top shell)
  • use your blade to release the oyster from the bottom shell
  • clean up any loosened shell particles (search for tiny crabs or even pearls)

How to Make the Best Oysters Rockefeller


Once the oysters have been shucked, prep the remaining ingredients. In keeping with the traditional richness of Oysters Rockefeller, I used a blend of Gruyère and shredded Parmesan. Feel free to substitute with fontina, mozzarella, and/or Monterey Jack cheese.

Be sure to squeeze out as much water as you can from the spinach. You do not want the filling to be too watery.

Also, there should be no need for added salt. The butter, bacon, cheese and inherent saltiness of the oysters will do.

Salt bed

Once the oysters have been filled with all of the spinach and cheese filling, grab a baking dish or pan. I used this flat cast iron pan from Lodge. It was perfect for making this oyster recipe. Lining the bottom of the dish or pan with the coarse salt will keep the oysters from tipping over as they are roasting. They will be perfectly nestled. The salt bed will NOT impair the flavor of the Oysters Rockefeller.

raw oysters topped with cheese and breadcrumb mixture

How to Finish and Serve Oysters Rockefeller

Once baked, place the Oysters Rockefeller under the broiler for a minute or two, to brown up the cheese. Garnish with lemon zest and a few of the leftover crispy bacon pieces. Serve immediately with fresh lemon wedges. ENJOY!

If you love oysters, enjoy my recipes for Southern Fried Oysters and Grilled Oysters.

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a plate of Oysters Rockefeller

Oysters Rockefeller


Take your next party to a whole new level by serving these fabulous, rich and creamy Oysters Rockefeller. A Louisiana appetizer favorite made in your very own home. It’s easier than you may think!


  • 18 oysters, shucked in half shell
  • 4 slices thick-cut bacon, chopped
  • 3 tablespoons butter
  • 11 ounces fresh baby spinach
  • 1 teaspoon black pepper
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 2 tablespoon white wine
  • 4 Tablespoon heavy whipping cream
  • 6 ounces Gruyère cheese, shredded
  • 4 ounces Parmesan cheese, freshly shredded
  • 1/2 cup Panko breadcrumbs
  • 2 Tablespoons butter 
  • 1 Tablespoonfresh parsley, chopped
  • rock salt for baking
  • lemon zest for garnish
  • lemon wedges, for serving


  1. Heat oven to 375°.
  2. Crisp up the diced bacon in a pan.
  3. As the bacon is browning, place the spinach into a microwave-safe bowl and microwave on high for a minute. 
  4. Squeeze out any excess water from the spinach. Chop and reserve.
  5. Melt three tablespoons of butter in a pan.
  6. Add in the garlic and shallots. Cook for a minute.
  7. Add in the chopped spinach. Season with black pepper.
  8. Pour in the wine. Cook for a minute before adding the heavy whipping cream.
  9. Cook the mixture for a few minutes to thicken slightly.
  10. Stir in most of the crisp bacon. Save a few pieces for garnish.
  11. Remove pan from heat.
  12. In a small bowl, melt the remaining two tablespoons of butter in the microwave.
  13. Stir in the breadcrumbs and fresh parsley.
  14. Spread the coarse/rock salt onto a baking dish or oven-safe pan. 
  15. Arrange (nestle) the oysters into the salt bed.
  16. Place a spoonful or two of the spinach mixture into each oyster.
  17. Top each oyster with a few generous pinches of both cheeses.
  18. Sprinkle each with the breadcrumb mixture.
  19. Bake 10 to 12 minutes. 
  20. Turn on the broiler and broil for a minute or so to brown the cheese and breadcrumbs.
  21. Garnish with lemon zest and remaining crispy bacon.
  22. Serve with lemon wedges.
  23. ENJOY!



  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer, Seafood
  • Method: Easy
  • Cuisine: Seafood


  • Serving Size: 3 oysters

Keywords: Oysters Rockefeller, how to make Oysters Rockefeller, what are Oysters Rockefeller, seafood hors d’oeuvre ideas, oyster appetizer ideas, what kind of oysters to use to make Oysters Rockefeller,


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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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  1. […] Place coated oysters in hot oil, in batches. These will fry up quickly…very quickly…it will only about a minute. Remove from fryer and place on paper towel to drain excess oil. Salt immediately. Serve these Southern Fried Oysters with the homemade remoulade sauce and ENJOY!!! Love oysters? If you love these, you will love my recipe for Oysters Rockefeller! […]

  2. Very good recipe. Go to Rickey Spivey first time YouTube video

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