Jul 14 2026
Restaurants›Doc Crow's›Oysters Rockefeller Recipe

Oysters Rockefeller Recipe

Inspired by Doc Crow's
Time30m
Serves4

4 baked oysters on the half shell topped with spinach béchamel, bacon, parmesan, chives, and Herbsaint.

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Ingredients

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Oysters

Spinach Béchamel

Toppings

Method

Prepare Oysters

  1. 1

    Clean and Shuck Oysters

    Carefully clean the oysters under cold water to remove any sand and grit. Using an oyster knife, shuck the oysters and place them on a baking sheet, keeping the oysters in their half shells.

Make Spinach Béchamel

  1. 2

    Cook the Spinach

    In a skillet over medium heat, melt the butter. Add the chopped spinach and sauté for about 3-4 minutes until wilted. Remove from heat and set aside.

  2. 3

    Prepare the Roux

    In the same skillet, melt additional butter if needed (ensuring you have 2 tablespoons total). Whisk in the flour and cook for about 1-2 minutes until lightly golden.

  3. 4

    Add Milk

    Gradually whisk in the milk, stirring continuously to avoid lumps. Cook until the sauce thickens (about 3-5 minutes).

  4. 5

    Combine and Season

    Stir in the cooked spinach, salt, and black pepper. Mix until combined and remove from heat.

Assemble and Bake

  1. 6

    Top the Oysters

    Spoon the spinach béchamel over each oyster in the half shell. Sprinkle crumbled bacon, grated Parmesan cheese, and chopped chives on top.

  2. 7

    Add Herbsaint

    Drizzle a small amount of Herbsaint over each oyster.

  3. 8

    Bake

    Preheat the oven to 400°F (200°C). Place the baking sheet with the oysters in the oven and bake for about 10-12 minutes, or until the tops are golden and bubbly.

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