Oyster Rockefeller

Mignonette Sauce Basic

(there are a million variations find one you like)


  • ¼ cup red wine vinegar or Champagne vinegar
  • 1 tablespoon minced shallot
  • ¼ teaspoon freshly ground black pepper
  • 12 large oysters, freshly shucked


  • Stir vinegar, shallot, and pepper in a small bowl. Drizzle over oysters.

Grilled Oysters with Chipotle Bourbon Butter

This recipe, chipotle bourbon butter is adapted from Hog Island Oyster Co. in Tomales Bay. You can easily make these under the broiler at home if you don’t own a grill.


  • 1/2 stick unsalted butter, 4 tablespoons, softened to room temp
  • 2 tablespoons bourbon
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 1 chipotle chili in adobo sauce, minced
  • 12 oysters, shucked


  1. In a small food processor or mixing bowl, combine the butter, bourbon, honey, garlic, and chipotle. Stir or pulse until well-mixed. You can make the butter mixture up to 1 week in advance and refrigerate until ready to serve. If you’re going to be cooking in the hot sun, make sure to chill the butter until solid before starting, about 1 hour.
  2. When ready to BBQ, fire up your grill or broiler. Remove the butter from the fridge, and place a scant tablespoon on each shucked oyster. Place the oysters on the grill or transfer to a baking sheet and place under the broiler. Once the oysters and butter have bubbled and caramelized, remove them from the grill or broiler, about 3 minutes. Let cool slightly before enjoying (the shells will be very hot). Eat immediately!

Recipe Notes

You’ll have an easier time incorporating the bourbon into the butter if you use a food processor. But you can just as easily spoon the butter mixture onto the oysters a bit lumpy–it’s going to melt anyway! If you’re broiling the oysters instead of grilling, use small piles of salt under each shell to keep them upright, otherwise the butter will spill all over the pan.

Oysters Rockefeller


4 tablespoons unsalted butter

2 garlic cloves, minced

1/3 cup bread crumbs, Panko preferred

2 shallots, chopped

2 cups chopped fresh spinach

1/4 cup Pernod

Salt and pepper, to taste

½ teaspoon red pepper sauce (Tabasco)

2 tablespoons olive oil

1/4 cup grated Parmesan

1 tablespoon chopped parsley

2 dozen oysters, on the half shell

Rock salt (for Serving)

Lemon wedges, for garnish


  1. For the oysters: Melt butter in a skillet. Sauté the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.

Server with Mignonette Sauce

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Clyde Van Arsdall

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