Rockin' Oysters Rockefeller Recipe

Shuck oysters

Rinse oysters under cold running water and scrub shells. Using an oyster knife and a thick glove or towel, hold the oyster flat-side up. Insert the knife at the hinge, twist to pop the shell, then slide the knife along the top shell to sever the muscle. Remove the top shell and run the knife under the oyster to release it from the bottom shell, leaving the oyster in its half-shell with its liquor. Arrange oysters on a large tray over crushed ice or coarse salt to keep them level.

If oysters were purchased pre-shucked, place them on the half shell on the prepared bed and keep chilled until ready to top and bake.

Prep and sweat aromatics

In a large skillet over medium heat, melt 4 tbs of the unsalted butter. Add the minced shallots and cook, stirring, for 2 to 3 minutes until softened and translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Wilt spinach and herbs

Add the chopped spinach and cook, stirring, until wilted and reduced in volume, about 3 to 4 minutes. Add the chopped parsley, chives, and tarragon and stir to combine; cook 1 minute to marry flavors.

Deglaze and reduce

Pour in the dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, roughly 2 to 3 minutes over medium heat.

Finish the cream mixture

Stir in the light cream, Dijon mustard, Worcestershire sauce, salt, pepper, and green hot sauce drops if using. Simmer gently for 2 to 3 minutes until the mixture is slightly thickened. Taste and adjust seasoning.

Bind and add cheese

Reduce heat to low and stir in the remaining 2 tbs unsalted butter until incorporated. Remove the pan from heat and mix in the grated Parmesan and the fine breadcrumbs; the breadcrumbs will soak up extra moisture and help the topping hold together. Let the mixture cool for 5 minutes so it firms slightly and is easier to portion onto oysters.

Preheat the oven to 220°C (425°F) with the rack in the middle. If you prefer broiling, preheat a heavy broiler to high and place the oven rack about 6 inches from the broiler.

Spoon topping onto oysters: Using a small spoon, mound about 1 to 1 1/2 tablespoons of the Rockefeller topping onto each oyster, covering the meat but leaving the front of the shell clear so the oyster liquor can steam. If desired, sprinkle each topped oyster with a light pinch of panko for extra crunch and a small spoonful of the melted butter to encourage browning.

Arrange the filled oysters on an oven-safe tray. To keep them stable during baking, nestle the shells into a rimmed baking sheet filled with crushed ice or coarse sea salt so they remain level.

Bake: Place the tray in the preheated oven and bake until the topping is bubbling and lightly browned on top, 8 to 10 minutes. If broiling, broil 2 to 4 minutes, watching carefully to avoid burning; rotate the tray if necessary for even browning.

Remove from oven and let rest 1 to 2 minutes. The oysters should be hot, the topping set and slightly crisp on top.

Transfer oysters to a serving platter over a bed of fresh crushed ice (or coarse salt) and arrange lemon wedges on the side. Garnish with an extra sprinkle of chopped chives or parsley if desired.

Serve immediately while hot with small forks. Suggestion: provide extra hot sauce and lemon for guests.