Rockefeller Style Recipe

Shuck oysters

Clean oyster shells under cold running water with a stiff brush. Using an oyster knife, carefully shuck each oyster, keeping as much liquor (brine) as possible in the shell. Detach the muscle, set oysters on a tray and place on a bed of rock salt to keep level. Refrigerate while preparing topping.

Wilt spinach

Heat 1 tablespoon of the butter in a large skillet over medium heat. Add the minced shallots and cook until translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant. Add the chopped spinach and a pinch of salt and cook, stirring, until wilted, about 2–3 minutes. If excess liquid accumulates, cook a little longer to evaporate. Transfer spinach mixture to a fine sieve and press gently to remove excess moisture; return solids to a bowl.

Finish topping

In the same skillet, melt remaining 3 tablespoons butter over medium. Add the drained spinach mixture back to the pan with chopped parsley, chives, and chopped nuts (if using). Stir in the white wine to deglaze and cook 1 minute to reduce. Add Dijon mustard, Worcestershire, lemon juice, Tabasco, Pernod (if using), salt and pepper; stir to combine. Remove from heat and fold in the breadcrumbs and grated cheese. Taste and adjust seasoning. The mixture should be moist but not watery — if too wet, add another teaspoon of breadcrumbs.

Preheat

Preheat oven to 450°F (230°C) or preheat broiler on high with rack 6–8 inches from heat source.

Top oysters

Arrange shucked oysters on the prepared bed of rock salt on a baking sheet so shells are stable and level. Spoon approximately 1 heaping teaspoon of the Rockefeller topping onto each oyster, pressing gently so the topping adheres and covers the oyster.

Bake or broil

Place the baking sheet in the oven and bake 6–8 minutes, until topping is bubbling. If using the broiler, broil 2–4 minutes until topping is golden and edges brown — watch carefully to avoid burning.

Remove from oven and let rest 1 minute. Serve oysters hot on the bed of rock salt with lemon wedges alongside. Suggestion: accompany with a chilled dry white wine or Champagne.