A Quick and Sexy Appetizer: Oysters Rockefeller

August 21, 2018

These classic spinach-laden bivalve mollusks make as a good appetizer this February. Why? Well, aside from the vindicated claims that they are aphrodisiacs (actually, they have been proven true), Oysters Rockefeller is probably one of the simplest and classiest starters to prepare for your date or for yourself (if you don’t have anyone to share them with).

Although there are various permutations to the recipe, , Oysters Rockefeller has a good withstanding history of over a century. This version of ours contains creamed spinach, loads of garlic, and a hefty amount of Mozzarella and Gruyere. You may also add a bit of zest by squeezing a lemon wedge in order to contrast the cheese. Pair it with a bottle of sparkling wine, and you’re golden.

This plate of Oysters Rockefeller could even fool your date into thinking that you took some fancy-schmancy cooking class, even if it took you only 5 minutes to learn the recipe from this post and 20 minutes to prepare it. Or if you want to go the extra mile and serve a full-course meal, check out our guide to faking Valentine’s Day dinners.

Oysters Rockefeller

Total Time: 30 minutes / Yield: 1-2 servings

Ingredients for the Oysters

  • 1 dozen oysters on the shell
  • 1 cup grated cheese mix (mixture of mozzarella and gruyere cheese)
  • Sauteed garlic bits

Ingredients for the Spinach Topping

  • 1 dozen oysters on the shell
  • 1 cup grated cheese mix (mixture of mozzarella and gruyere cheese)
  • Sauteed garlic bits


  1. Melt butter in a pan and saute chopped spinach.
  2. Season with salt and pepper.
  3. Add in cream and boil. Season to taste and turn off the fire.
  4. Set aside.
  5. Preheat oven to 375 F.
  6. In a foil lined tray, arrange half opened oysters on shell.
  7. Spoon over sauteed spinach with cream.
  8. Top with grated cheese and drizzle with some garlic bits with oil.
  9. Bake for 10-15 minutes or until cheese melts and is browned.
  10. Serve immediately.
Mikka Wee Mikka Wee

Mikka Wee is former editor of Pepper.ph and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, Preen.ph. She has always been crazy about travel, food, and her dog Rocket.

9 comments in this post SHOW

9 responses to “A Quick and Sexy Appetizer: Oysters Rockefeller”

  1. Josh says:

    Hi what brand of cream did you use?

  2. […] 60 oysters a day, just to keep his already legendary libido up. Check out our easy recipe for Oysters Rockefeller. That should get you both in the […]

  3. Christy says:

    The ingredients list for the spinach topping simply repeats the ingredients for the oysters. How do we know how much cream and spinach to use?

  4. laurie says:

    How much cream and how much spinach is needed in this recipe?

  5. […] salad isn’t actually necessary. We’re cooking up deviled eggs, pigs in a blanket, Oysters Rockefeller, bacon-wrapped potatoes, and a new take on shrimp […]

  6. fred says:

    lousy recipe – no ingredients listing

  7. Lucky Dawgie says:

    How much cream?

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