Lobster Cioppino, from A Collection of Fine Free Recipes by Bruce Moffitt, Chef and Restaurant Owner
Great Cooking Home
Kitchen Safety


Oysters Rockefeller Recipes

Oysters Rockefeller Recipes

Eating Well
is the
Best Revenge!
Free Oysters Rockefeller Recipes

Free seafood Recipes

Great Cooking Home

Seafood Home

How to Cook and Clean a Lobster

Fish Soup Funchal


Saints 44 Shrimp

Shrimp Cocktail

Lobster Newburg

Tuna Loaf

Caviar Beurre Blanc w/ Sturgeon

Fish with Shrimp Sauce

Curried Shrimp

Fried Oysters

Lobster Cioppino

Oysters Rockefeller

Lobster a La Americaine

Clam Chowder

Lobster Thermidor

Salmon en Papillote

Clams Casino


I asked an old friend in New Orleans recently for the best recipe she knew of for Oysters Rockefeller. After checking out what she sent me, I can do no better than just reproduce her Oysters Rockefeller recipe, with her permission, just as she sent it to me. She included a couple other of her favorite grilled oyster recipes, which I also include.

Bruce, Sending you the Brennan's oyster rockefeller recipe and two of my favorite oyster recipes. Enjoy.

Oysters Rockefeller

  • 1 cup chopped shallots
  • 1/2 cup chopped parsley
  • 1 1/2 cups chopped spinach
  • 1/2 cup flour
  • 1 cup melted butter
  • 1 cup oyster water
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 cup minced anchovies
  • 4 ounces absinthe (herbsaint in my case. a local product)
  • 3 or 4 dozen oysters
  • Fill a pie pan with rock salt for each serving. Place in oven to preheat salt. Make Oysters Rockefeller sauce by putting shallots, parsley and spinach through food chopper. Stir flour into melted butter and cook 5 minutes: do not brown. Blend in oyster water, garlic, salt and cayenne. Stir in chopped greens and anchovies. Simmer, covered, 20 minutes. Remove cover, stir in absinthe and cook until thickened.

    Place half shells (6 per serving) on hot rock salt. Fill each shell with an oyster. Put sauce in a pastry bag and cover each oyster. Bake Oysters Rockefeller in preheated 400 degree oven for about 5 minutes or until edges of oysters begin to curl. 6 to 8 servings.

    Brennan's Oysters Roffignac (really good)

  • 3/4 cup butter
  • 1/3 cup finely chopped cooked mushrooms
  • 1/3 cup finely chopped shallots
  • 1/2 cup finely chopped onion
  • 2 tablespoons garlic, minced
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash cayenne
  • 1 cup oyster water
  • 1/2 cup red wine
  • 2 dozen oysters
  • Fill four pie pans with rock salt and place in hot oven to preheat salt. Make sauce. In a 9-inch skillet melt butter and lightly saute muchrooms, shallots, onion, shrimp and garlic. When onion is golden brown, add flour, salt, pepper and cayenne. Brown well, about 7 to 10 minutes. Blend in the oyster water and wine and simmer over low heat for 15 to 20 minutes. Place 6 half shells on each pie pan and place an oyster in each. Put stuffing in pastry bag and cover each oyster. Bake in preheated over 400 degrees for 10 to 12 minutes or until edges of oysters begin to curl. 4 servings.

    Drago's charbroiled oysters. Will be addictive.

  • 24 raw oysters on the half-shell (large)
  • 1 pound butter
  • 2 tablespoons garlic, chaopped
  • 1/2 teaspoon black pepper
  • Grated parmesan and Romano cheeses
  • 1/4 cup parsley, chopped
  • Mix butter with pepper and garlic in pan.

    Put oysters on a charcoal or gas grill, and spoon butter mixture over oysters. Then place a pinch of the cheeses and parsley on each oyster. Broil until the oysters have a puffed-up appearance. Flame ups are dramatic and give that extra yum.

    Linda Marsalis

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