Rockefeller Oysters

Oysters Rockefeller

  • Serves 36
  • Difficulty Easy

Take your dining up a notch with these Rockefeller Oysters, topped with deliciously golden breadcrumbs.



4 shallots, chopped finely
1 bunch watercress, sprigs picked, washed, dried
1 cup loosely packed chopped fresh continental parsley
60g unsalted butter
175g rindless bacon rashers, excess fat trimmed, finely chopped
60ml (1/4 cup) white wine
1 teaspoon sweet paprika
90g (1 1/4 cups) fresh breadcrumbs (made from Bakers Delight Wholemeal Loaf
Rock salt, to serve on the base of platter
36 natural oysters in the half shell
1 Bunch watercress
Lemon to serve


    1. Step 1

      Combine the shallots, watercress and parsley in a food processor and process until smooth

    2. Step 2

      Melt 20g of the butter in a large frying pan over medium heat. Add the bacon. Cook for 6 minutes or until golden. Remove from the pan and place onto paper towel to absorb excess fat

    3. Step 3

      Add the watercress mixture to the pan. Cook, stirring occasionally, for 2 minutes. Add the wine and paprika. Cook for 5 minutes or until the wine evaporates. Transfer to a bowl

    4. Step 4

      Heat the remaining butter in the frying pan over medium heat. Add the breadcrumbs and cook, stirring occasionally, for 5 minutes or until crisp. Transfer to a bowl

    5. Step 5

      Preheat grill on high. Place rock salt on a heatproof serving dish. Arrange the oysters on top. Divide the watercress mixture among oysters. Top with the bacon and breadcrumbs. Cook under grill for 8 minutes or until the breadcrumbs are golden. Top with watercress to serve

    6. Step 6

      Make it ahead: Prepare to the end of step 4 up to 1 day ahead. Store the bacon in an airtight container in the fridge. Cover the watercress mixture and store in the fridge. Store the breadcrumbs in an airtight container. Continue from step 5 just before serving