Oysters Rockfeller

Oysters Rockfeller
  • 4 servings
  • 0:25 Preparation
  • 0:20 Cooking
  • 0:45 Total Time


Add all
  • 1/2 cup
    (125 mL)


  • 4

    chopped celery stalks

  • 4

    chopped garlic cloves

  • 3

    chopped shallots

  • 3 x 4 oz
    (3 x 117 g)

    packet Spinach

  • 2

    parsley, chopped

  • 2 Tbsp.
    (30 mL)


  • 3 Tbsp.
    (45 mL)

    Worcestershire sauce

  • 48

    oysters on the half-shell

  • 1 1/2 cup
    (375 mL)

    bread crumbs

  • Parmesan to taste

  • Cayenne pepper and salt to taste


In a heavy saucepan, melt the butter and brown the celery for 5 minutes.

Add the garlic, shallots, spinach and parsley, then cook for 5 minutes.

Drain. Blend in the Pernod and the Worcestershire sauce. Season.

Open the oysters, leaving them on the half-shell.

Cover each oyster on the half-shell with the spinach mixture, adding the breadcrumbs and sprinkling with Parmesan.

In a preheated oven set on broil, brown lightly.

Season to taste.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007