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Oysters Rockefeller

Oysters Rockefeller
A favorite along the eastern seaboard during the earlier part of the 20th century was Oysters Rockefeller—baked oysters topped with savory greens.
Craig Claiborne

Prep 40 mins
Total 40 mins
4 servings
504 kcal


  • 24 oysters on the half shell
  • 1/2 pound butter
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped shallots
  • 1/2 small garlic clove minced
  • 2 cups chopped watercress
  • 1/3 cup chopped fennel
  • 1/3 cup fine, soft bread crumbs
  • 1/4 cup anisette or Pernod
  • Salt and freshly ground black pepper to taste


  • Preheat oven to 450°F (230°C).
  • Fill 4 tin pie plates with rock salt and arrange 6 oysters on the half shell on each.
  • In a skillet over medium heat, melt the butter. Add the parsley, celery, shallots, and garlic and cook 3 minutes. Add the watercress and fennel and cook until the watercress wilts, about 1 minute. Transfer the mixture to a food processor, add the remaining ingredients, and blend until the sauce is thoroughly puréed.
  • Place 1 tablespoon sauce on each oyster and spread to the rim of the shell. Bake the oysters just until the sauce bubbles, about 4 minutes. Serve immediately.