PEI Oyster Rockefeller

The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day.
Prep Time 30 minutes


  • broiler, saucepan


  • 12 PEI oysters
  • ½ pkg fresh spinach
  • ½ cup shallots finely chopped
  • 2 cloves garlic crushed
  • 2 tbsp butter
  • 2 tbsp heavy cream
  • 1 tbsp Pernod
  • ½ tsp hot pepper sauce
  • ½ cup Gruyere cheese grated freshly
  • ground black pepper to taste


  • Wash the fresh spinach and place in a large saucepan, heat gently for 3-4 minutes until just wilted, drain well and squeeze out the liquid. Arrange the opened oysters on a flat, non-stick baking sheet or dish. In a saucepan, sauté the shallots and garlic in the butter; then add the spinach, oyster juice and pepper. Add the cream and bring to a simmer; add the Pernod. Spoon the mixture over each oyster and then sprinkle with cheese. Place under a hot broiler until the cheese sizzles; about 2-3 minutes. Serve immediately.