Oysters Rockefeller

30 min

5 min

8 as appetizer


For the oysters

2 Dozen oysters halves

4 Tsp salted butter

2 Crushed cloves of garlic

1/4 Cup breadcrumbs

2 Diced shallots

1 Cup chopped fresh spinach

A shot Pernod

Salt and pepper to taste


2 Tablespoons olive oil

1/4 Cup grated parmesan

1 Teaspoon chopped parsley

Sea salt

Lemon for garnish

For the sauce

2/3 Cup White wine vinegar

2 Diced shallots

2 Tsp crushed black pepper

1 Tsp chopped chervil

Juice of ½ lemon

Oysters Rockefeller




Oysters on a broiler? Yep, it works! And how! You've never had such delicious Oysters Rockefeller. Fun fact: the recipe was invented 1899 in New Orleans and named after John D. Rockefeller, the richest American at the times, because it is so rich. Try it tonight!





  1. First, mix all the ingredients for the sauce in a bowl and let them sit while you prepare the other ingredients.

  2. Melt butter in a pan. Add garlic and cook for about 2 minutes, until the butter takes on the garlic flavor.

  3. In a bowl, combine the bread crumbs with half the melted garlic butter mix and set aside.

  4. Now add the shallots and spinach to the remaining garlic butter in the pan and cook until the spinach is wilted. Douse with Pernod and simmer for a few minutes.

  5. Meanwhile add olive oil, Parmesan, parsley, salt and pepper to the breading mixture and mix.

  6. Open the oysters with an oyster knife. Place a heaping teaspoon of spinach mixture on each oyster and top with a heaping teaspoon of breadcrumb mixture.



  1. Preheat the Otto Grill. Place the oysters on the grill rack. Alternatively, you can sprinkle the grease collection tray generously with sea salt place the oysters on it so they don’t tip over. Toast the oysters over low heat and a small flame until the breading mixture is golden brown. Garnish with sauce and a piece of lemon.

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