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Roasted Oysters Rockefeller

Serves 4


  • 12 Small fresh Oysters, Kumamoto, Miyagi or PEI, shucked on the half shell
  • 2 bunches fresh watercress, cleaned – stems discarded, leaves - finely chopped 1-1/4 cup firmly packed spinach leaves - finely chopped
  • 2 Tbsp. green onions (scallions) - finely chopped
  • 1 Tbsp. flat leaf parsley – finely chopped
  • 1 Tbsp. shallot – finely chopped
  • 1 Tbsp. celery – finely chopped
  • 4 Tbsp. fresh breadcrumbs – from crusty baguette
  • 3 Tbsp. butter – unsalted
  • 3 Slices bacon – finely chopped and cooked in a pan to render to crisp bacon bits 1 Tsp. Pernod
  • Pinch Cayenne pepper
  • Kosher salt to taste
  • Black pepper from mill
  • 3 cups rock salt – for baking


  1. Heat Forno Piombo to 750F.

  2. Place a medium cast iron sauté pan in the oven to heat.

  3. In a medium bowl, combine the watercress, spinach, green onions, parsley, shallot, celery and 1⁄2 the breadcrumbs. Reserve.

  4. In the hot sauté pan, melt the butter then add watercress / spinach mixture, Sauté for one to two minutes or until the greens wilt.

  5. Stir in the Pernod and a pinch of cayenne pepper.

  6. Season to taste with kosher salt and black pepper from mill.

  7. Cool mixture

  8. In a large cast iron pan, place the 3 cups rock salt. Arrange the 12 oysters on the half shell on the salt. Divide the watercress/spinach mixture over the oysters. Sprinkle the bacon bits and remaining breadcrumbs.

  9. Place in the Forno just inside the door (a cooler area of the oven) and bake until the oysters and breadcrumbs are nicely browned. Serve.

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