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Oysters Rockefeller

Oysters Rockefeller
Image | The Cornish Fishmonger © Copyright | The Cornish Fishmonger

Recipe by

Cornish Fishmonger

The Cornish Fishmonger is a family run specialist online fishseller, involved in the fishing industry since its creation by Robert Clifford-Wing some thirty years ago.


The Cornish Fishmonger



Serves: 6 people
Preparation time: 20 mins
Cooking time: 10 mins
2 dozen oysters in their shells
1 stalk celery, finely chopped
2 bunches spring onions, finely chopped
1 bunch parsley, fine chopped
2 tablespoons Worcestershire sauce
1/2 to 1 teaspoon Tabasco sauce
1/2 cup Pernod, Anisette
1 cup seasoned bread crumbs
Rock salt


To make the Rockefeller topping, melt the butter in a large frying pan and add the celery, chopped spring onions and parsley. Saute for 5 minutes, then add the Worcestershire and Tabasco sauce. Reduce to a low heat and cook for 7 to 10 minutes.
Add the Pernod or Anisette and bread crumbs; cook for 5 minutes more. Remove the pan from the heat and transfer the mixture to a bowl to cool. Chill in the fridge until cold but not set solid.
Next, shuck the oysters and discard the top shells, then scrub and dry the bottom shells.
Rinse the oyster meats and drain. Arrange the shells in baking pans lined with a 1 inch layer of rock salt. It is always helpful to have sufficient pans available for the number of oysters you will be cooking.
Place one oyster in each shell.
Heat oven to 190°C.
Remove the chilled Rockefeller topping from the fridge and beat with an electric mixer to evenly distribute the butter and infuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip.
Pipe a tablespoon of the mixture onto each oyster, then bake in the preheated oven for 5 to 8 minutes.
Allow about 6 oysters per person. Ideally, bake them in batches of 6 in oven proof pans, so each guest be served straight from the oven, avoiding the need to place them in serving dishes.

Native Oyster

Sail and Oar

Truro river and Fal Estuary

Sustainably harvested using lightweight dredges that are towed by traditional sail boats and rowing boats. The unique management of this fishery has resulted in a sustainable harvesting regime that has kept stocks healthy for 150 years.

Pacific oyster

Hand Collection


Hand collection of feral oysters is one method to keep wild populations of this non native species under control. The MCS methodology does not currently allow rating Non native species, however it is recommended by Cornwall Good Seafood Guide



Farmed on the shore in semi rigid plastic mesh cages. Rating is provided using the MCS aquaculture ratings methodology.

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Cornwall Good Seafood Guide is underpinned by the Marine Conservation Society (MCS) Good Fish Guide. The first UK consumer guide to sustainable seafood. For more information visit

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