A dish that always manages to delight our guests, Oysters Rockefeller is simply delicious and deliciously simple!

Named after John D. Rockefeller, at the time the wealthiest individual in the country, Oysters Rockefeller is well known for its extreme richness. Before being baked or broiled, this variation of oysters is fully cooked and best served with fresh lemon wedges. Then topped with a rich sauce made from butter, parsley, other green herbs, and breadcrumbs – Diced bacon is not uncommon in the mixture that tops the oyster.

You can find this dish served as an appetizer throughout the United States, but you will also find it served as a brunch item in the Southern regions.

Oysters Rockefeller was created in 1889 at a New Orleans restaurant by Jules Aliciatore. The son of the owner of Antoine’s, Jules, developed this dish as a way around the escargot shortage. Jules simply replaced snails with locally sourced oysters. With an assumed recipe, Jules took it with him to the grave, and since then, there have been more than 3.5 million orders of the dish served.

Not everyone has access to the Lowcountry restaurants on the Southeastern coast, but we are here to help! If you are looking to try your hand at cooking this delicacy, then here is an easy-ish recipe for you to try.

You will need.

  • 3 dozen fresh oysters in the shell. Make sure you wash the shells.
  • 1 medium onion, finely chopped
  • ½ cup butter. We recommend using one stick of butter cubed.
  • 1 package of spinach. About 9 ounces torn into small pieces.
  • 1 cup of grated Romano cheese.
  • 1 tablespoon of lemon juice
  • ⅛ teaspoon of pepper
  • 2 pounds of kosher salt
  • Fresh lemons.

To cook:

1. In a large skillet, sauté onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice, and pepper.

2. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and their liquid in the bottom shell. Lightly press oyster shells down into the salt, using salt to keep shells level. Top each with 2-1/2 tsp spinach mixture.

3. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.


Important notes

  • If you prepare this dish for a party instead of for your own household, you will need 2 or 3 oysters per person attending.
  • Oysters are done cooking once they become nice and plump and the edges start to curl.
  • Serve oysters with thick, chewy bread and fresh lemon slices.

Oysters Rockefeller is one way we serve oysters at Pawley’s Raw Bar. If you are interested in the many other delicious items on our menu or the different ways we prepare and serve oysters, please visit us online here: www.pawleysrawbar.com


Pawleys Raw Bar can be found at 9448 Ocean Hwy Pawley’s Island, SC 29585


Did you know Pawley’s Raw Bar is part of the Divine Dining Group family of restaurants? Check out our sister restaurants, view our open staff positions, and/or purchase gift cards for your next visit here: https://divinedininggroup.com/