Oysters Rockefeller Recipe

Shuck oysters

Preheat oven to 450°F (230°C). Clean oyster shells under cold running water and scrub. Shuck oysters, retaining as much liquor as possible, and place each oyster on a half-shell. Arrange a 1/2-inch bed of coarse salt on a baking sheet or in an ovenproof platter to keep shells level; set oysters on the salted bed.

Reserve oysters chilled while you prepare the toppings. Keep oven at 450°F for final bake.

In a medium skillet over medium heat, add the diced Applewood smoked bacon. Cook, stirring occasionally, until the fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate; reserve 1 tablespoon bacon fat in the skillet (discard excess or reserve for another use).

Add 3 tablespoons unsalted butter to the skillet with the bacon fat. When butter melts, add the minced shallot and cook until translucent, about 1–2 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the chopped baby spinach to the pan in batches, stirring until wilted and most moisture evaporates, about 3–4 minutes total. Stir in the reserved crisp bacon, chopped parsley and chives. Season with 1 tsp salt, 1/2 tsp black pepper and the lemon zest. Remove mixture from heat and set aside to cool slightly.

In a small saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 tablespoon flour and cook for 30–45 seconds to form a blonde roux. Slowly whisk in the Pernod, allowing alcohol to reduce for about 30 seconds, then whisk in the heavy cream. Bring to a gentle simmer and cook until slightly thickened, about 2–3 minutes.

Remove from heat and whisk in 1/2 cup grated Parmesan, 1/2 tablespoon lemon juice, 1/4 tsp Worcestershire sauce and a dash of hot sauce if using. Taste and adjust seasoning; the sauce should be creamy with a subtle anise note. Fold the Pernod cream into the slightly cooled spinach-bacon mixture until evenly combined.

Combine the panko (0.5 cup) with 1 tablespoon melted butter and 1 teaspoon olive oil; toss and lightly toast in a dry skillet over medium heat for 2–3 minutes until just golden. Remove and let cool slightly.

Fold 2 tablespoons of extra grated Parmesan into the spinach-Pernod mixture, reserving remaining Parmesan for gratin. The final mixture should be moist but spoonable; if too dry add up to 1 tablespoon cream.

Spoon an equal amount of the spinach-Pernod-bacon mixture onto each oyster (about 1 to 1 1/2 tablespoons per oyster), mounding slightly over the edge of the shell. Sprinkle a light layer of the toasted panko over each topped oyster, then grate or sprinkle a little of the reserved Parmesan on top for browning.

Place the tray with oysters into the preheated 450°F oven and bake until topping is bubbly and golden, about 8–10 minutes. For a crisp, deeply browned finish, place under the broiler for 1–2 minutes watching closely to avoid burning.

Remove from oven. Let oysters rest 1–2 minutes. Garnish with microgreens or extra parsley and serve immediately with lemon wedges on the side.