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Oysters Rockefeller

  • Prep Time: 30m
  • Cook Time: 8m


  • 24 fresh oysters, shucked, shells reserved
  • 1 garlic clove
  • 2 c fresh spinach, loosely packed
  • 1 bunch watercress, stems trimmed
  • 1/2 c green onions
  • 3/4 c unsalted butter, room temperature
  • 1/2 c breadcrumbs (dry)
  • 2 tbsp. Pernod
  • 1 tsp. fennel, seeds ground
  • 1 tsp. hot pepper sauce
  • 1 lb rock salt
  • 1/4 c parmesan cheese


  1. Position rack in the top third of oven and preheat to 450 degrees F.
  2. Finely chop garlic in processor. Add spinach, watercress, and green onions to garlic. Process until mixture is finely chopped. Transfer mixture to a bowl.
  3. Combine butter, breadcrumbs, Pernod, fennel, and hot sauce in processor. Process until well blended.
  4. Return spinach mixture to processor and turn on just until blended.
  5. Season with salt and pepper.
  6. Sprinkle sheet pan with ½ inch of rock salt.
  7. Arrange oysters in half shells on top of rock salt.
  8. Top with spinach mixture and parmesan cheese.
  9. Cook 8 minutes.