Ultimate Delaware Grilled Oysters Rockefeller: An Arteflame Feast

There is an undeniable elegance to Oysters Rockefeller that makes it a timeless classic, but bringing this dish to the Arteflame grill transforms it into a rugged, smoky culinary adventure. Originating as a rich appetizer synonymous with luxury, this recipe takes fresh Delaware oysters—prized for their balanced brininess—and tops them with a decadent mixture of butter, spinach, and herbs. The magic happens when the open fire and the searing heat of the Arteflame cooktop crisp the breadcrumbs while gently warming the oyster in its liquor. Unlike the traditional oven-baked method, grilling adds a subtle layer of wood-fired flavor that perfectly complements the earthiness of the spinach and the anise notes of the Pernod. Whether you are hosting a refined summer soirée or looking to impress guests at a tailgate, this grilled seafood masterpiece bridges the gap between fine dining and backyard barbecue.

Ingredients

• 24 fresh Delaware oysters, scrubbed and shucked (reserve the liquor)
• 1/2 cup (1 stick) unsalted butter
• 1/4 cup celery, finely minced
• 1/4 cup scallions (green onions), finely minced
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach leaves, tightly packed and chopped
• 1/4 cup Pernod or other anise-flavored liqueur
• 1/2 cup Panko breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1 tablespoon hot sauce (Tabasco or similar)
• Salt and freshly ground black pepper to taste
• Lemon wedges for garnish
• Rock salt (for serving/stabilizing oysters)

Instructions

Step 1: Fire Up the Grill

1. Begin by lighting your Arteflame grill. Build a medium-sized fire in the center to establish a good bed of coals.
2. Allow the flat cooktop griddle to heat up. You are aiming for a medium-high heat zone for the saucepan and a steady heat for the oysters.
3. Wipe the cooktop down with a little oil to ensure it is clean and ready for cooking.

Step 2: Prepare the Rockefeller Sauce

1. Place a cast-iron skillet or a heavy-bottomed saucepan directly on the flat cooktop surface of the Arteflame.
2. Melt the butter in the pan. Add the minced celery, scallions, and garlic. Sauté for about 3-5 minutes until the vegetables are soft and fragrant, stirring occasionally to prevent burning.
3. Add the chopped spinach and parsley to the pan. Cook until the spinach is wilted and tender, which should take about 3 minutes.
4. Stir in the Pernod, hot sauce, salt, and pepper. Let the mixture simmer for a minute to cook off the harsh alcohol edge, leaving behind the aromatic anise flavor.
5. Remove the pan from the direct heat and stir in the Parmesan cheese and half of the breadcrumbs to thicken the mixture slightly. Let it cool for a moment.

Step 3: Assemble the Oysters

1. Ensure your oysters are freshly shucked and resting on the half shell with their natural liquor intact. If they are wobbly, nestle them into a bed of rock salt on a tray while you prep.
2. Spoon a generous amount of the spinach and butter mixture onto each oyster, covering the meat entirely.
3. Sprinkle the remaining Panko breadcrumbs over the top of the mixture. This will create that essential crunchy crust when grilled.

Step 4: Grill the Oysters

1. Place the prepared oysters carefully onto the flat cooktop of the Arteflame. Position them closer to the center for higher heat or further out if you prefer a slower roast. Alternatively, you can use the grill grate for a smokier flavor profile.
2. Cover the oysters with a basting dome or simply let them roast open-air if the fire is hot enough. Grill for about 5-8 minutes.
3. You will know they are done when the oyster edges curl, the sauce is bubbling vigorously, and the breadcrumb topping has turned a golden brown.
4. Carefully remove the oysters from the grill using tongs or heat-resistant gloves.

Tips

Grilling oysters requires a bit of finesse to ensure you retain all that delicious brine, which is the soul of the dish. First and foremost, always use the freshest oysters possible; heavy, tightly closed shells are a good sign of vitality. When shucking, try to save as much of the "oyster liquor" (the natural juice) as possible, as this keeps the meat tender while grilling. If you find the fire on your Arteflame is too intense, move the oysters to the outer edge of the plancha where the temperature is more moderate—this prevents the butter from separating before the oyster is cooked. Finally, be careful with the Pernod; it is flammable. When adding it to the hot skillet on the grill, do so away from the direct open flame in the center to avoid a sudden flare-up, or pour it slowly while stirring constantly.

Variations

While the classic Rockefeller recipe is hard to beat, the versatility of the Arteflame allows for creative twists that cater to different palates. You can easily modify the topping to add texture or heat. For a meatier version, adding cured pork products brings a savory depth that pairs beautifully with the smoke. If you aren't a fan of the anise flavor from Pernod, simple substitutions can change the profile entirely without losing the dish's luxurious feel. Here are a few ways to mix it up:

• Oysters Casino Style: Swap the spinach for diced red peppers and top with crispy bacon bits.
• The Smoky Southerner: Replace Pernod with a splash of Bourbon and add a pinch of Cajun seasoning.
• Cheese Lover’s Delight: Substitute Parmesan with Gruyère or Fontina for a meltier, gooier finish.
• Gluten-Free: Use crushed pork rinds or gluten-free panko instead of traditional breadcrumbs.
• Spicy Kick: Add finely diced jalapeños to the spinach mixture for added heat.

Best pairings

Oysters Rockefeller is a rich, savory dish that demands a beverage capable of cutting through the butter and creaminess while complementing the brininess of the seafood. A classic pairing is Champagne or a dry sparkling wine; the bubbles scrub the palate clean between bites, making every oyster taste as fresh as the first. If you prefer still wine, a crisp, acidic Sauvignon Blanc or an unoaked Chardonnay works wonders against the richness of the spinach reduction. For beer drinkers, a light lager or pilsner is refreshing, though a dry stout is a traditional Irish pairing that surprisingly works well with the mineral taste of oysters. If you are serving this as part of a larger meal, these oysters are the ultimate surf appetizer to a "Turf" main course, such as a ribeye or porterhouse steak seared on the Arteflame.

Conclusion

Mastering Delaware Grilled Oysters Rockefeller on the Arteflame is a surefire way to elevate your outdoor cooking repertoire. This recipe perfectly balances the natural, salty freshness of the sea with the rich, aromatic depth of the herb-butter sauce, all kissed by the unique wood-fired flavor that only a grill can provide. It transforms a fancy steakhouse staple into an interactive and rustic backyard experience. Whether you stick to the traditional Pernod-infused recipe or experiment with spicy and smoky variations, the result is always a decadent treat that disappears from the plate in seconds. So, fire up the grill, shuck some fresh oysters, and get ready to enjoy one of the finest bites of food you will ever create.