Oysters Rockefeller Recipe

Shuck oysters

Start with very fresh oysters. Rinse shells under cold water and scrub to remove grit. Using a towel and a sturdy oyster knife, hold the oyster flat-side up, insert the knife at the hinge, twist to pop open, slide knife under the top shell to sever the muscle, discard top shell, and loosen the oyster from the bottom shell leaving it in its liquor. Repeat for all oysters and arrange on a tray over crushed ice to keep cold.

Preheat your oven to 450°F (230°C). If using a broiler, set to high and position a rack 6–8 inches from the heat source.

Cook aromatics

Heat a large skillet over medium heat. Add olive oil and 2 tbs butter. When butter foams, add minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant but not browned.

Wilt and reduce spinach

Add the chopped spinach in batches, stirring to wilt between additions. Cook until all spinach is wilted and any released liquid has mostly reduced, about 3–4 minutes.

Add bacon and season

Stir in the chopped cooked bacon, cream, Worcestershire sauce, and hot sauce (if using). Cook 1 minute to combine. Season with salt and freshly ground black pepper. Taste and adjust seasoning.

Finish topping

Remove the pan from heat and stir in 2 tbs grated Parmesan and 2 tbs melted butter to create a cohesive, slightly creamy topping. If the mixture seems very wet, fold in the Panko breadcrumbs (2 tbs) to absorb moisture. The mixture should be moist but not soupy so it can sit on oysters without sliding off.

Assemble oysters

Arrange the shucked oysters on a baking sheet or a shallow pan set over a bed of crushed ice or kosher salt to keep them steady. Spoon about 1–1.5 tbs of the spinach-bacon mixture onto each oyster, pressing lightly so it adheres. Sprinkle remaining 1 tbs Parmesan evenly across the oysters for a golden finish. Optionally dot each oyster with a few drops of the remaining melted butter for added richness.

Bake or broil

Place the oysters in the preheated oven and bake until the topping is bubbling and the cheese is melting and lightly golden, about 8–10 minutes. If broiling, broil 3–5 minutes—watch closely to avoid burning. Internal oyster will be hot and edges of topping lightly crisp.

Finish and serve

Remove oysters from oven. Garnish with finely chopped parsley and serve immediately with lemon wedges on the side. Keep oysters on crushed ice while serving if not eaten right away.