Oysters Rockefeller Recipe

Shuck the oysters

Keep oysters cold on crushed ice. Using an oyster knife and a towel or glove, carefully shuck each oyster: insert the knife at the hinge, twist to pop, cut the top muscle and discard top shell. Loosen the oyster from the bottom shell but keep the oyster liquor in the shell. Place shucked oysters on a bed of crushed ice on a baking sheet or ovenproof pan so they sit level.

Prepare aromatics and greens

Melt 4 tbs unsalted butter in a medium skillet over medium heat. Add the minced shallot and cook until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Add the finely chopped spinach, curly parsley, flat-leaf parsley, and sliced green onions to the skillet. Cook, stirring, until the spinach wilts and the herbs are fragrant, about 2–3 minutes. If using Pernod, add it now and let it sizzle for 15–20 seconds to burn off the alcohol and concentrate the flavor.

Stir in the light cream, Worcestershire sauce, lemon juice, salt, pepper, and Tabasco (if using). Cook 1 minute to combine. Remove the skillet from the heat and let the mixture cool slightly, about 3–4 minutes.

Transfer the mixture to a bowl and stir in 1/2 cup dry breadcrumbs and 1/4 cup grated Parmesan until evenly combined. Taste and adjust seasoning with more salt, pepper, or lemon if needed.

Preheat your broiler to high (or preheat oven to 475°F/245°C if broiler not available). Position the oven rack about 6 inches from the broiler element. If using an ovenproof pan, line it with a thin layer of coarse salt or lay crushed ice to keep shells steady; alternatively use a baking sheet and a ring mold to steady oysters.

Spoon roughly 1 heaping teaspoon (about 1 tbs) of the warm topping mixture over each oyster, covering the meat but allowing some liquor to remain. If desired, sprinkle a little of the extra fresh breadcrumbs and a pinch of grated Parmesan on each for added crispness. Dot each topping with a few drops of the melted butter (about 1/4 tbs per oyster).

Place the oysters under the broiler and cook until the topping is bubbling and golden brown, 3–6 minutes depending on broiler strength. Watch carefully to avoid burning.

Remove from the oven and let rest 1 minute. Serve immediately on the bed of crushed ice with lemon wedges. Suggestion: garnish with a few extra chopped parsley leaves for color.