Trio Of Oysters Rockerfella Recipe

Shuck the oysters: hold oyster flat side up in a towel, insert an oyster knife at the hinge, twist to pop open, run knife along top shell to detach, remove top shell and loosen oyster from bottom shell, leaving liquor in shell. Arrange oysters on a tray and chill on crushed ice until ready (about 15–20 minutes). Reserve 12 deep half shells.

Preheat oven to 425°F (220°C) or prepare a very hot broiler. Line a baking sheet with a layer of coarse salt or crushed ice to steady shells for oven/broiler cooking.

Blanch the spinach: bring a small pot of water to a boil, add the spinach for 15–20 seconds until wilted, transfer immediately to ice water, then squeeze out all moisture and finely chop. Measure 1 cup packed chopped spinach.

In a medium skillet over medium heat, melt 2 tbs of the butter. Add the minced shallot and cook 2–3 minutes until soft and translucent. Add the garlic and cook 30 seconds until fragrant.

Add the chopped spinach, parsley and chives to the skillet. Cook 1–2 minutes to combine and wilt further. Stir in Pernod (if using) and lemon zest, then remove from heat.

Transfer the mixture to a bowl. Add remaining softened butter (4 tbs), breadcrumbs, salt and pepper. Mix thoroughly to make a spreadable herb-butter. Taste and adjust salt/pepper. Fold in grated Parmesan or Pecorino (reserve about 1 tbs for sprinkling).

Portion the herb-butter mixture atop 4 oysters (about 1 heaping tsp per oyster), smoothing to cover the oyster and some of the shell cup; reserve the rest for more sauce if desired.

Cook the bacon: in a small skillet over medium heat, cook the bacon slices until crisp but still slightly pliable, about 4–6 minutes. Drain on paper towels and roughly chop into small pieces.

In the same skillet, remove most bacon fat leaving about 1 tsp. Add the heavy cream and warm gently over low heat until it just begins to steam (do not boil). Whisk in Dijon mustard, chopped tarragon and maple syrup/honey. Stir in chopped bacon pieces and remove from heat.

Spoon the bacon-crème mixture onto 4 oysters (about 1 heaping tsp per oyster), making sure the oyster is partly coated and mixture sits in the shell cup.

Combine red wine vinegar, lemon juice, finely minced shallot, grated ginger, sugar, salt, pepper, lime zest (if using) and chopped cilantro in a small bowl. Stir until sugar dissolves. Taste and adjust acidity or sweetness. This mignonette is used as a dressing for the remaining 4 oysters and can be served chilled or at room temperature.

Spoon about 1 tsp of mignonette over each of the remaining 4 oysters, making sure to include some minced shallot and ginger with each.

Place the three groups of prepared oysters on the baking sheet arranged on salt or crushed ice so they sit level. For the Rockefeller oysters, sprinkle the reserved tablespoon of grated cheese over the herb-butter topping to encourage browning.

Bake or broil: place the tray in the preheated oven 425°F (220°C) for 6–8 minutes until the herb-butter is bubbling and lightly browned and bacon-crème is warmed through. If using a broiler, position rack 6 inches from the heat and broil 2–4 minutes, watching closely to avoid burning. Oysters should be hot and toppings just browned. The mignonette oysters do not require cooking; if you prefer them slightly warmed, warm 1 minute under the broiler but be cautious.

Remove from oven and let rest 1 minute.

Arrange crushed ice on a serving platter, nestle baked and dressed oysters in the ice to keep them level and cold where appropriate. Group the oysters in trios (3 Rockefeller, 3 bacon-crème, 3 mignonette) or serve mixed as a flight of three styles.

Garnish each oyster with a microgreen or small parsley sprig. Serve with lemon wedges alongside and additional mignonette in a small ramekin for those who want extra.

Advise guests to eat Rockefeller and bacon-crème oysters hot, and mignonette oysters chilled or at room temperature. Provide small forks and napkins.