Oyster Rockefeller Recipe

Shucking

Place oysters on a towel with the cupped side down. Insert a shucking knife at the hinge, twist to pop open, run the knife under the top shell to sever the muscle, discard the top shell and loosen the oyster from the bottom shell but leave oyster and liquor in the shell. Arrange oysters on a rimmed platter over crushed ice to keep cold.

If you purchased pre-shucked oysters, keep them chilled and distribute them on the half shells over the crushed ice just before topping and baking.

Cook bacon

Cook the bacon until crisp (in a skillet or oven) then transfer to paper towels to drain. When cool, finely chop and set aside.

Sauté aromatics and spinach

In a medium skillet over medium heat, melt 3 tbs unsalted butter. Add the finely minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the chopped spinach in batches, stirring until wilted and any excess moisture evaporates, about 3–4 minutes total. Continue cooking over medium heat until the mixture is relatively dry (not watery).

Finish topping

Stir in the chopped crisp bacon, 2 tbs heavy cream, 3 tbs grated Parmesan, 1 tsp lemon juice, a pinch of nutmeg, 1 tsp salt and 1/2 tsp freshly ground black pepper. Cook 1 minute to bind. Taste and adjust seasoning. Remove from heat and let cool slightly so it holds together when spooned onto oysters.

Clarify butter

In a small saucepan, melt 4 tbs unsalted butter over low heat, skim foam and pour off clear butterfat into a small bowl; reserve the milk solids or discard.

Make quick béarnaise

Set up a small double boiler (a heatproof bowl over simmering water). Whisk 1 egg yolk with 1 tsp white wine vinegar and 1 tsp dry white wine until slightly thickened and warm to the touch. Very slowly whisk in the clarified butter, drop by drop at first, then in a thin steady stream, until the sauce is emulsified and thickened (about 3–4 minutes). Remove from heat and stir in 1 tbs finely chopped fresh tarragon, 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tsp lemon zest if using. Keep the béarnaise warm on the warm (not hot) double boiler or in a thermos; it needs to be pourable but not hot enough to cook additional egg.

Preheat the oven to 450°F (230°C) or set a broiler to high with a rack about 6 inches from the heat source. Arrange the oysters on the prepared platter or on baking sheets filled with a layer of coarse salt or crushed ice to stabilize shells.

Using a small spoon, mound about 1 heaping teaspoon (roughly 1 tbs) of the spinach–bacon–Parmesan topping over each oyster, pressing lightly so it adheres but does not smother the oyster. Sprinkle a little extra grated Parmesan over each topped oyster (about 1/8 tbs each).

Place the oysters in the oven and bake for 6–8 minutes, or broil 2–4 minutes, until the topping is bubbly and golden and the edges of the oyster just begin to curl. Watch closely to avoid overcooking the oysters; they should remain plump and tender.

Remove oysters from the oven and immediately drizzle each lightly with the warm béarnaise (about 1/4 tsp per oyster) or serve the béarnaise in a small pitcher for guests to drizzle themselves.

Place the oysters back on the chilled bed of crushed ice (if you baked on a separate sheet) or serve on the baking tray if preferred. Garnish each oyster with a small tarragon leaf and, if desired, a couple drops of hot sauce for brightness. Serve immediately while warm, with lemon wedges on the side.