Oysters Rockefeller Recipe
Fully cooked oysters (6) topped with baked spinach, bacon, onion, parmesan cheese, panko bread crumbs.
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Ingredients
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Oysters
Spinach topping
Bacon-Parmesan crumb
Finishing & garnish
Method
Oysters
Prepare baking bed
Preheat oven to 425°F (220°C). Spread coarse salt in an even layer on a rimmed baking sheet or inside a baking dish large enough to hold the oyster shells so they sit level.
Arrange oysters
If oysters are in shell, place the 6 fully cooked oysters on the bed of salt, one per shell, keeping them stable. If using deep half-shells, place them on the salt bed to keep level.
Spoon about 1/2 teaspoon of reserved oyster juice or white wine over each oyster to keep them moist before adding topping.
Spinach topping
Cook aromatics and spinach
In a medium skillet over medium heat, warm the butter and olive oil until butter is melted. Add finely diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the fresh spinach in batches, stirring until wilted (about 2–3 minutes). If using frozen spinach, add already-thawed, well-drained spinach and cook 1–2 minutes to heat through.
Season and reduce moisture
Continue cooking until excess moisture evaporates — you want a fairly dry mixture. Stir in chopped parsley, chives (if using), lemon zest, salt, and black pepper. Taste and adjust seasoning. Remove from heat and let cool slightly (2–3 minutes).
Roughly chop or mince the wilted spinach mixture so it will mound nicely on the oysters (optional).
Bacon-Parmesan crumb
Make crumbs
In a small bowl, combine finely chopped crisp bacon, grated Parmesan, and panko breadcrumbs. Add the melted butter and toss until mixture is evenly moistened. The crumbs should hold together lightly when pressed.
If you prefer a golden top, toast the panko lightly in a dry skillet over medium heat for 1–2 minutes before mixing with bacon and Parmesan.
Assemble & bake
Evenly spoon the bacon-Parmesan-panko mixture over the spinach on each oyster, pressing lightly to adhere.
Bake
Place the baking sheet in the preheated 425°F (220°C) oven and bake until the topping is heated through, the crumbs are golden, and edges bubble slightly, about 8–10 minutes. For a more browned top, finish under the broiler 1–2 minutes while watching closely to avoid burning.
Remove from oven and let rest 1–2 minutes. Serve oysters on the bed of salt with lemon wedges on the side.