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Melinda’s Oysters Rockefeller

Melinda’s Oysters Rockefeller

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Course: Main Dish
Prep Time: 20 minutes
Cook Time: 8 minutes
Servings: 12
Created by: Chef Fig


  • 24 oysters live in shell
  • cup Unsalted butter
  • 1 Shallot
  • 1 garlic clove minced
  • 2 cup fresh spinach chopped
  • 3 tbsp Melinda’s Green Sauce
  • 2 tbsp Vermouth
  • ¼ cup grated parmesan cheese
  • ½ tsp black pepper
  • 1 tbsp lemon juice
  • ½ cup Panic bread crumbs
  • 4 lemon wedges


  • Shuck 24 oysters and place them on a large sheet pan. Note: a bed of salt on the sheet pan will help the oysters from rolling over.
  • Preheat oven to 400F
  • Heat a large skillet on medium heat and add 2 tablespoons of the butter. Once butter is melted, add shallots and sauté for 3-4 minutes. Then add the garlic and sauté for one more minute, stirring continuously. 
  • Add chopped spinach and Vermouth to pan and cook for 2 minutes or until spinach is wilted. Stir in parmesan cheese and Melinda’s Green Sauce.
  • In a separate small pan, melt the remaining butter and mix it with the bread crumbs. 
  • Top the oysters on the sheet pan with spinach mixture and top with bread crumbs. 
  • Bake for 8-10 minutes, or until breadcrumbs are golden brown. 
  • Serve immediately with lemon wedges
Melinda’s Green Sauce
Rated 5.00 out of 5