Oysters Rockefeller Recipe

Prepare shells

Preheat broiler (or grill) to high (or heat grill to medium-high). Spread the coarse salt in a single layer on a sheet pan or in the bottom of an ovenproof dish so shells sit steady. Place the shucked oysters, liquor and all, on their half shells into the salt bed so they don't tip.

If your oysters are not already shucked, carefully shuck them keeping as much liquor as possible, rinse any shell fragments, and set on the salted bed. Keep refrigerated until ready to top and cook.

Sweat aromatics

In a medium sauté pan over medium heat, melt 2 tbs unsalted butter. Add the minced shallot and cook gently until translucent, about 2 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Cook spinach

Add the chopped spinach to the pan in batches, tossing until wilted. When wilted, pour in 2 tbs dry white wine to deglaze the pan and cook until the liquid mostly evaporates, about 1–2 minutes.

Finish cream

Reduce heat to low and stir in 1 tbs heavy cream, 3 tbs grated Parmesan and 1 tbs Pecorino (if using). Add 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tsp fresh lemon juice. Cook 1 minute to combine and thicken slightly. Taste and adjust seasoning as needed. Stir in 1 tbs finely chopped parsley, then remove from heat and let cool 2–3 minutes so mixture is warm but not piping hot (this prevents overcooking oysters).

Combine 3 tbs fresh breadcrumbs with 1 tbs melted butter and 1 tbs grated Grana Padano or Parmesan. Mix until evenly moistened; set aside.

Top oysters

Spoon approximately 1 to 1 1/2 tbs of the spinach cream mixture onto each oyster, spreading to cover the meat but leaving some liquor visible. Sprinkle each topped oyster with an even dusting of the buttered breadcrumb/gratin mixture (about 1/2 tbs per oyster). Drizzle a very small amount (~1/8 tsp) of olive oil over the crumbs if desired.

Chargrill or broil

Place the sheet pan under the preheated broiler about 4–6 inches from the heat source. Broil until the topping is bubbly, golden and beginning to brown, 3–5 minutes (time varies by broiler). If using a hot grill, place oysters directly on the grill rack over medium-high heat, close the lid and cook until the topping is nicely charred and bubbling, 3–6 minutes. Watch closely to avoid burning.

Remove oysters from the oven or grill using oven mitts. Let rest 1 minute—toppings will set slightly but remain hot.

Transfer oysters to a warmed serving plate or back to the salt bed to stabilize presentation. Garnish with a small squeeze of lemon over each oyster, a light sprinkle of extra grated cheese or parsley/microgreens, and serve immediately while hot.

Suggested accompaniments: thin lemon wedges and a chilled dry white wine or Champagne.