Oysters Rockefeller* Recipe

Shuck oysters

Keep oysters cold until ready. Using an oyster knife and a thick glove or towel, hold oyster cup-side down, insert knife at hinge, twist to pop open. Run knife under top shell to free, discard top shell. Slide knife under oyster to detach from bottom shell but leave oyster in shell. Drain any excess liquid (liquor) into a small bowl and reserve. Place shucked oysters on a baking tray on a bed of cracked ice or on an ovenproof platter lined with coarse salt so they sit level.

Preheat oven to 450°F (230°C) or preheat broiler on high if broiling. If using broiler, position rack 6 inches from heat source.

Sauté aromatics and greens

In a 10-inch skillet over medium heat, melt 4 tbs unsalted butter. Add minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant, taking care not to brown. Add white wine and let reduce 1 minute. Add packed spinach, chopped parsley, sliced green onions, and chopped tarragon. Cook, stirring, until the greens are wilted and any liquid mostly evaporated, about 3–4 minutes.

Season and incorporate flavors

Stir in anchovy paste, Dijon mustard, reserved oyster liquor (up to 2 tbs) or the juice you reserved, lemon juice, salt, black pepper, and cayenne. Cook 1 minute to meld flavors. Taste and adjust seasoning — the mixture should be savory and slightly bright.

Finish topping

Remove skillet from heat. Stir in ¾ cup of the shredded Parmesan and 1 tbs panko breadcrumbs until combined. If mixture seems dry, stir in up to 1 tbs melted butter. Let cool briefly so it thickens slightly but remains spreadable.

Arrange the shucked oysters on the prepared baking tray or an ovenproof platter so each sits level. Spoon about 1 heaping tablespoon of the spinach-Parmesan topping over each oyster, covering the oyster meat but leaving the shell rim clean. Sprinkle remaining ¼ cup Parmesan evenly across the oysters and dust lightly with additional panko (about the listed 1 tbs) to help browning.

Bake in the preheated 450°F (230°C) oven for 7–9 minutes until topping is bubbling and golden. If broiling, broil on high 2–3 minutes watching carefully so topping doesn’t burn; you want a nicely browned crust. If you like extra gloss, brush topping lightly with 1 tbs melted butter before finishing under the broiler for 30–60 seconds.

Remove oysters from oven. Let rest 1 minute. Transfer the baking tray to a serving platter set over the bed of cracked ice (or arrange oysters on pre-prepared platter). Garnish with finely chopped parsley and lemon wedges. Serve immediately while hot.

Notes: Use fresh oysters and serve only those that smelled briny-fresh before shucking. Leftover topping can be refrigerated up to 2 days and reheated gently; assembled but unbaked oysters are best baked fresh.