Appetizer: Canada – Prince Edward Island — Atlantic Canada – Malpeque Oyster Rockefeller

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 12 Malpeque oysters on the half shell, shucked, approx. 12 oz (340 g) total shucked meat
- 4 tbsp (60 g) unsalted butter, divided
- 1 small shallot, finely minced (about 2 tbsp / 15 g)
- 1 garlic clove, minced (about 1 tsp / 3 g)
- 4 oz (115 g) fresh spinach, stems removed, coarsely chopped
- 2 tbsp (30 ml) dry white wine or Pernod (optional)
- 1/3 cup (40 g) fresh parsley, packed, finely chopped
- 1/2 cup (60 g) fresh breadcrumbs or panko
- 2 tbsp (15 g) grated Parmesan or aged cheddar (optional)
- 1 tsp (5 ml) fresh lemon juice
- 1/4 tsp (1.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- Pinch of cayenne or a few drops of hot sauce (optional)
- Lemon wedges, for serving

Instructions

Short Description:
Baked Malpeque oysters on the half shell topped with a hot spinach-butter-breadcrumb mixture and finished until golden and bubbling — a Prince Edward Island take on classic Rockefeller using the island’s famed oysters.

Regional Notes:
This version highlights Malpeque oysters from Prince Edward Island, prized for their firm texture and clean briny flavor; the topping is a simple spinach, butter, and breadcrumb mixture rather than the richer cream- and anchovy-forward variants found elsewhere. Use local PEI butter and fresh Malpeque oysters where possible to keep the regional character.

1. Preheat the oven to 450°F (230°C). Arrange the oyster shells on a baking sheet or in a layer of coarse salt so they sit level.
2. Melt 2 tbsp (30 g) butter in a medium skillet over medium heat. Add the minced shallot and cook until softened and translucent, about 2 minutes. Add the garlic and cook 30 seconds more.
3. Increase heat to medium-high, add the chopped spinach and toss until wilted, about 1–2 minutes. If using, add the white wine or Pernod and simmer until the liquid has mostly evaporated, about 1 minute.
4. Remove the skillet from heat. Stir in the chopped parsley, breadcrumbs, grated cheese (if using), remaining 2 tbsp (30 g) butter, lemon juice, salt, pepper, and cayenne or hot sauce if desired. Taste and adjust seasoning; the mixture should be moist but not soupy.
5. Spoon a heaping teaspoon to a tablespoon of the spinach-breadcrumb topping onto each shucked oyster, pressing slightly so the topping adheres. Leave the oyster liquor beneath the topping.
6. Bake the oysters in the preheated oven until the topping is golden and the edges of the oysters bubble, 8–10 minutes. For a browned finish, place under the broiler for 1–2 minutes while watching closely.
7. Remove from oven and let rest 1 minute. Serve warm with lemon wedges alongside.