Oyster Rockefeller Casserole

Oyster Rockefeller casserole takes the iconic Antoine’s appetizer and stretches it into a shareable baked dish you can pull from the oven and put in the middle of the table. Briny oysters sit on the bottom, then a green, herbaceous mixture of sautéed celery, onion, parsley, and spinach goes over top, perfumed with anise seed and Worcestershire sauce for that signature Rockefeller backbone.

The high oven heat is intentional. It sears the topping fast so the oysters underneath barely cook, keeping them plump rather than rubbery. Watch for liquid pooling after the first bake. Pour it off before adding the Parmesan and final crumb layer, otherwise the top won’t crisp.

Chef Tips

• Drain oysters very well and pat dry. Excess liquor turns the casserole soupy.
• Squeeze thawed spinach hard in a clean kitchen towel until almost no water comes out. This single step separates a great Rockefeller from a watery one.
• Anise seed is the original Rockefeller note. Don’t substitute fennel seed unless you can’t find it. The flavor is similar but slightly grassier.
• Serve straight from the dish with toasted baguette or buttery crackers for scooping.

Variations

• Splash in a tablespoon of Pernod or Herbsaint with the Worcestershire for the true Antoine’s-style anise hit.
• Top with a mix of Parmesan and crumbled crisp bacon for a smoky finish.
• Swap half the spinach for chopped watercress for a peppery, more traditional take.