Oysters Rockefeller Recipe

Shuck the oysters

Rinse oysters under cold water to remove grit. Using an oyster knife and a thick towel or glove, hold oyster flat side up, insert the tip into the hinge and twist to pop. Run the knife along the top shell to free it and discard the top shell. Slide knife under the oyster meat to free it from the bottom shell, leaving the oyster in its half shell. Reserve any liquor in the shell. Arrange oysters on a rimmed baking sheet; keep chilled while preparing topping.

Spread a 1/2-inch layer of kosher or rock salt on a baking dish or shallow pan to create a stable bed for oysters; transfer shucked oysters onto the salt bed, spaced evenly so they sit level.

Sweat aromatics and spinach

In a 10-inch skillet over medium heat, melt 4 tablespoons of the butter. Add the minced shallot and cook, stirring, until translucent, about 2 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the chopped spinach and a pinch of salt and cook, stirring, until wilted and most moisture evaporates, about 3–5 minutes. Transfer mixture to a bowl and let cool slightly.

Make herb butter mixture

In the bowl with the cooled spinach-shallot mixture, add the remaining 2 tablespoons butter (softened), chopped parsley, chives, tarragon, lemon zest, Worcestershire sauce, and Pernod if using. Stir to combine. Add the reserved oyster liquor from shells (if any) — up to 2 tablespoons — to adjust moisture. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Fold in 3/4 cup of the grated Parmesan and 3/4 cup of the breadcrumbs until cohesive but still slightly loose. Taste and adjust seasoning.

Portion topping

Using a small spoon, mound about 1 to 1 1/2 tablespoons of the spinach-herb mixture onto each oyster so the topping covers the meat but is not overly compacted. Sprinkle the remaining 1/4 cup Parmesan evenly across all oysters, then dust the remaining 1/4 cup breadcrumbs over the tops to create a light crust.

Bake or broil

Preheat oven to 425°F (220°C) for baking or set broiler to high and position the oven rack 6 inches from heat. Place the baking dish with oysters on the center rack. For a browned, crisp crust, bake for 10–12 minutes until topping is bubbling and golden. If broiling, broil 3–5 minutes, watching closely to avoid burning, until breadcrumbs are toasted and topping is hot.

Remove oysters from oven. Transfer baking dish to a serving platter or leave on salt bed. Garnish with lemon wedges and serve immediately with hot sauce on the side if desired.