Jamie Oliver

Oysters Rockefeller

Oysters Rockefeller

Serves 2
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 174 9%
  • Fat 9.7g 14%
  • Saturates 5.4g 27%
  • Sugars 0.9g 1%
  • Protein 11.5g 23%
  • Carbs 10.1g 4%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Ginny Rolfe
Tap For Method


  • 6 oysters in deep shells, from sustainable sources
  • 500 g rock salt
  • 3 spring onions
  • 1 stick of celery
  • a few sprigs of fresh tarragon
  • 1 small handful of stale breadcrumbs
  • a few drops of Tabasco
  • 1 tablespoon butter , at room temperature
Tap For Method
Recipe From

Jamie Magazine

By Ginny Rolfe
Tap For Ingredients


  1. Shuck the oysters, then place each oyster in the deeper half of the shell.
  2. Put the shells on a bed of rock salt in a small baking tray.
  3. Roughly chop the spring onions and celery, then place in a food processor. Pick in the tarragon leaves, and add the the remaining ingredients.
  4. Blitz to a paste. Season, then spoon a little on top of each oyster.
  5. Cook under a hot grill for about 10 minutes, or until crisp and golden brown.


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