THIS CAFE LIFE

Oysters Rockefeller

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Oysters Rockefeller is a classic French-American preparation built on briny oysters topped with a rich, herbaceous cream sauce and finished under the broiler until lightly gratinéed. This version uses spinach, Pernod, and Parmesan for depth, balance, and a clean, savory finish.

Elegant yet simple, it’s a timeless appetizer designed for entertaining.

Prep Time:

15 Minutes

Cook Time:

25 Minutes

Yield:

2 Dozen Oysters

Ingredients

2 T. Butter

1 T. Shallots, minced

2 T. Gluten Free flour

1/2 C. White Wine

3 C. Spinach, raw, chopped

2 T. Pernod

1 C. Heavy Cream

3 T. Shredded Parmesan Cheese

1 t. White Pepper

Salt & freshly ground black pepper

Nutmeg

Oyster Knife

A proper oyster knife allows you to shuck safely and cleanly, protecting both your hands and the oyster meat. The short, sturdy blade gives you leverage to open the shell without splintering or losing valuable liquor.

Muffin Tin or Oyster Baking Tray

Keeps oysters level while broiling, preventing tipping and spillage. This simple trick ensures even browning and makes transferring hot oysters from oven to table easy and controlled.

Small Saucepan

Ideal for building the Rockefeller sauce with precision. A small, heavy-bottomed saucepan allows for even heat and constant stirring, preventing the cream from scorching or separating.

Step 1 — Prepare the Oysters

Shuck 2 dozen oysters and arrange them on a baking sheet or in a muffin tin to keep them level. Preheat the broiler.

Step 2 — Build the Base

In a small saucepan over medium heat, melt butter and add shallots. Cook gently until soft and translucent.

Add gluten-free flour and stir to form a roux. Cook for 1 to 2 minutes, allowing the flour to cook without browning.

Step 3 — Develop the Sauce

Add white wine and Pernod, whisking until smooth. Once fully incorporated, add heavy cream, white pepper, salt, and a pinch of nutmeg.

Bring to a gentle boil, then reduce to a simmer, stirring continuously. Add chopped spinach and cook until wilted and fully integrated.

Adjust consistency by thinning with warm white wine or reducing slightly for a thicker sauce.

Step 4 — Assemble & Broil

Spoon about 1 tablespoon of sauce over each oyster. Sprinkle lightly with Parmesan cheese.

Place under the broiler and cook until the tops are bubbling and lightly browned.

Step 5 — Serve

Serve immediately while hot.

Serving Notes

Best served as a first course or cocktail appetizer. Pair with crisp Champagne, Sauvignon Blanc, or a dry French cider.

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THIS CAFE LIFE

Oysters Rockefeller

Ingredients

Preparation