Rare Oyster Duo Recipe

Prep oysters

Preheat oven to 425°F (220°C). Rinse oyster shells under cold water; loosen oysters if necessary and discard any that do not close when tapped. Place a heavy baking sheet on the counter and spread an even layer of coarse salt to make a stable bed for the oysters.

Make spinach-herb topping

In a medium skillet over medium heat, melt 2 tbs butter. Add 1 tbs minced shallot and 1 tsp minced garlic; cook 1–2 minutes until fragrant but not browned. Add 1 cup chopped spinach and cook, stirring, until wilted, about 2 minutes. Pour in 2 tbs dry white wine and cook until liquid nearly evaporates, about 1 minute. Stir in 2 tbs chopped parsley, 2 tbs breadcrumbs, 2 tbs grated Parmesan, 1 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool 1–2 minutes.

Assemble oysters Rockefeller

Place 3 oysters on the prepared salt bed. Spoon an equal portion of the warm spinach-herb mixture over each oyster, pressing lightly so the topping adheres. Sprinkle a light pinch of additional Parmesan or breadcrumbs on top if desired and drizzle each with a few drops of olive oil (about 1/4 tsp each).

Bake

Bake in the preheated 425°F oven until the topping is golden and the oyster edges just begin to curl, 8–10 minutes. Remove from oven and brush lightly with melted butter if using. Serve hot with lemon wedges.

Prep oysters

Keep the oven at 425°F (220°C). Place the 3 oysters on the same salt bed or side of the baking sheet so they sit level.

Cook bacon & aromatics

In a small skillet over medium heat, add 1.5 tbs butter. When butter foams, add 2 tbs diced bacon/pancetta and cook until just crisp, about 3–4 minutes. Add 1 tsp minced shallot and 2 tbs finely diced red bell pepper; sauté 1–2 minutes until softened. Deglaze with 1 tbs dry white wine, then stir in 1 tbs chopped parsley, 0.5 tsp lemon zest, 1 tbs breadcrumbs, 2 dashes hot sauce, 0.5 tsp salt and 0.25 tsp black pepper. Cook 30 seconds to combine and remove from heat.

Assemble oysters Casino

Spoon the bacon-pepper mixture evenly over the 3 oysters, pressing gently so it adheres. Sprinkle a light additional pinch of breadcrumbs on top for crisping if desired and drizzle a few drops of olive oil over each (about 1/4 tsp).

Bake

Bake alongside the Rockefeller oysters (or if separate, on the same tray) in the 425°F oven until topping is bubbling and edges of oysters curl, 8–10 minutes. Remove and let rest 1 minute before serving.

Arrange the 6 baked oysters on the bed of coarse salt on a serving platter to keep them level. Garnish each oyster with a small lemon wedge. Serve immediately while hot.