Oysters Rockefeller Recipe

Servings: 6 servings of 4 oysters each


  • 24 Medium size Pacific Northwest Oysters on the half shell, oyster liquor reserved
  • 4 springs flat-leaf Italian parsley
  • 4 green onions (including the green part)
  • small bunch fresh celery leaves
  • At least 6 fresh tarragon leaves
  • At least 6 fresh chervil leaves
  • 1/2 cup dried fresh bread crumbs
  • 12 tablespoons unsalted butter, softened Salt and freshly ground black pepper, to taste
  • Hot Pepper Sauce, to taste
  • Rock salt or kosher salt


  1. Mince together the parsley, green onions, celery leaves, tarragon and chervil very finely .
  2. Mix this together with the bread crumbs and the softened butter into a mortar and mix the whole thing together into a smooth paste, but leave a little texture.
  3. Season to taste with salt, pepper and Hot Pepper Sauce.
  4. Preheat your broiler.
  5. Lower the top rack to the middle of the oven.
  6. Spread the rock salt or kosher salt over a large baking sheet; this will keep the oysters level under the broiler. Moisten the salt very slightly.
  7. Plant the shells in the salt, making sure they're level. Place one oyster in each shell, plus a little bit of oyster liquor.
  8. Spoon an equal amount of the prepared herb/butter mixture over each oyster.
  9. Place the baking sheet on the middle rack and broil until the edges of the oysters have curled and the herb butter is bubbling, about five minutes. Serve immediately.

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