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Oysters Rockefeller
Oysters Rockefeller

Oysters Rockefeller

Preparation 20 min
Cooking time 15 min
Servings 12 oysters


  • 210 ml (7/8 cup) butter
  • 45 ml (3 tbsp) French shallot, thinly sliced 
  • 1 garlic clove, finely chopped
  • 2 L (8 cups) baby spinach 
  • Salt and freshly ground black pepper
  • 30 ml (2 tbsp) anise liqueur (pastis)
  • 12 Beausoleil or Malpeque oysters, rinsed and scrubbed
  • 2 egg yolks
  • 100 ml (7 tbsp) white wine
  • 1 ml (1/4 tsp) Espelette pepper
  • 15 ml (1 tbsp) lemon juice


  1. Preheat the oven broiler, leaving the door partially open.
  2. In a skillet, heat 30 ml (2 tbsp) of the butter over medium heat. Sweat the shallot, without browning, for 2 to 3 minutes.
  3. Add the garlic and cook for another minute, stirring continuously.
  4. Add handfuls of spinach, stirring and gradually adding more as it cooks. Season with salt and pepper.
  5. Add the liqueur and flambé. Set aside.
  6. Shuck the oysters.
  7. Place on a baking sheet lined with coarse salt or crumpled aluminum foil so they sit flat.
  8. Top with the spinach mixture. Set aside.
  9. In a saucepan, melt the remaining butter over medium-low heat.
  10. Once the butter has melted, remove the foam from the surface with a spoon.
  11. Pour the butter slowly into a measuring cup, leaving behind any solids at the bottom of the saucepan. Set aside.
  12. In a double boiler, combine the egg yolks with the wine, salt and Espelette pepper.
  13. With a whisk, beat the mixture until foamy.
  14. Cook for 2 to 3 minutes, whisking continuously. To prevent the sauce from becoming lumpy, do not overcook.
  15. Gradually pour in the clarified butter while whisking.
  16. Add the lemon juice and set aside.
  17. Cook the oysters in the oven for about 3 minutes.
  18. Top the oysters with the sauce and cook in the oven for another minute, until nicely browned.
  19. Serve immediately.
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