Oysters Rockefeller

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Writer: Judy Shortsleeve

Oysters Rockefeller

Oysters Rockefeller


  • 4-dozen Oysters on the half shell
  • A handful Fennel Seeds
  • 2 tbsp Butter
  • 1/2 cup Garlic finely chopped or sliced
  • 1/2 cup Shallots thinly sliced
  • 8 ounces fresh Spinach
  • 1 cup Cream Cheese softened
  • 3 tbsp Pernod
  • 1/2 cup Parmesan cheese shredded
  • Salt


  • Place fennel seeds in a dry pan on high heat and toss for 3 to 4 minutes or until the seeds are dark brown. Set aside.
  • Melt the butter in a sauté pan on medium-low. Add garlic and shallots and sweat until translucent. Toss in spinach, and sauté for 2 minutes, or until it wilts. Deglaze the pan with Pernod. Add salt to taste. Meld the mixture with softened cream cheese. Arrange shucked oysters on a baking sheet or muffin pan and add one spoonful of the savory mixture to each. Sprinkle Parmesan cheese atop each oyster.
  • Bake in preheated 450° oven 6 to 7 minutes, or broil under a medium flame until bubbling and golden brown.


This recipe is from Mac’s Seafood of Wellfleet and Provincetown • macsseafood.com
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.
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Judy Shortsleeve