Oysters Rocke-faux-ler


Theses are not oysters Rockefeller.  My husband loves oysters Rockefeller, but he didn’t know what was in them until recently, and now I can’t pretend like these are oysters Rockefeller.

When we first started dating he didn’t eat oysters at all, but I did.  After years of harassing him to try them, he finally tried a few baked versions, feel in love with Rockefeller, and we’ve been ordering them ever since.  Shortly after moving to Florida he showed up one evening with a giant burlap bag of oysters, he asked if I could make oysters Rockefeller.  I had no spinach or watercress.  I had no breadcrumbs or actual bread at the moment, and I had never actually cooked oysters.  What was available was tons of parsley from the garden, parmesan cheese, garlic, and butter.  But before we get to the recipe, a few facts about my husband:

1.  He is particular about his food, and will sometimes forgo attempting a recipe without the traditional ingredients

2.  At the time of this recipe he was not what you would call a foodie, so I knew I could pull this over on him.

Instead of telling him that I was going to substitute spinach for parsley, and leave out shallot and bread crumbs, I just said, “sure I can make oysters Rockefeller.”  I chopped tons of parsley and garlic and topped all of the oysters with pinches of both while he grated up fresh parmesan and cubed up cold butter.  I crossed my fingers while they cooked and hoped they passed muster.  The result was DELICIOUS, and now we make these by the dozens when he brings home oysters.


The deception went on for years, but last week he figured it out.  He brought home oysters and we started cutting parsley and garlic together.  Because he is listens to me talk too much about food, and has been forced to listen to the Splendid Table and Milk Street Radio in my car, he has figured out that these are not Rockefeller, but that’s ok.  He has declared them better. 🙂


(Makes one dozen)

  • 12 oysters on the half shell
  • 1 bunch finely chopped parsley
  • 6-8 cloves finely minced garlic
  • 1 cup freshly grated parmesan
  • 1 stick cold cubed butter
  • 1 box rock salt


  1. Preheat oven to 450 degrees Fahrenheit
  2. Spread rock salt evenly onto a backing sheet if not using an oyster pan as seen above.
  3. Nestle the oysters into the rock salt so that they sit level and juice remains in the shell
  4. Top oysters with a small pinch of garlic
  5. Top oysters and garlic with a fat pinch of parsley
  6. Spread a liberal amount of grated parmesan over the parsley
  7. top each oyster with 1-2 cubes of butter depending on how bug your oysters are.
  8. Bake in the oven for 6-8 minutes or until parmesan is slightly browned.

Serve with you favorite condiments.  Lemon, cocktail sauce, & horseradish are always on our table.  Make more than you think you can eat, they go quickly.


2 Comments Add yours

  1. Andy V says:

    Looks delicious!


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