Ostras Rockefeller Recipe

Shuck oysters

Preheat oven to 450°F (230°C). Rinse oyster shells under cold water to remove grit. Using an oyster knife and towel, carefully shuck each oyster, preserving as much liquor (juices) as possible. Place oysters on a baking sheet or in a shallow ovenproof pan so they sit level. Discard top shells.

Cook bacon

In a skillet over medium heat, add the bacon slices and cook until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate and drain. When cool, chop bacon into small pieces.

Sauté aromatics and spinach

Discard most bacon fat leaving about 1 teaspoon in the skillet. Add 3 tablespoons unsalted butter and melt over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Add chopped spinach and sauté until wilted and any excess moisture has evaporated, about 2–3 minutes.

Combine topping

Remove skillet from heat. Stir in chopped bacon, 2 tablespoons chopped parsley, 1 teaspoon chives, 2 tablespoons breadcrumbs, 2 tablespoons Parmesan, 1 teaspoon Worcestershire sauce, 1 teaspoon lemon juice, a dash of hot sauce (if using), and salt and pepper to taste (use about 1/2 teaspoon of the salt and 1/2 teaspoon pepper here). Taste and adjust seasoning. The mixture should be moist but not soupy.

Portion onto oysters

Using a small spoon, mound about 1–2 tablespoons of the spinach-bacon mixture onto each shucked oyster, pressing slightly so it adheres. Sprinkle remaining 1 tablespoon Parmesan evenly over the six topped oysters and distribute any remaining breadcrumbs lightly on top for extra crisping.

Bake oysters

Place the baking sheet with oysters in the preheated oven and bake at 450°F (230°C) until the topping is bubbly and golden, about 8–10 minutes. For a browned finish, switch to broil for 1–2 minutes, watching carefully to prevent burning.

Finish

Remove oysters from oven. Let rest 1–2 minutes. Sprinkle the reserved 1 tablespoon of chopped parsley and a grind of fresh black pepper over the oysters. Serve immediately with lemon wedges if desired.

While the oysters bake, prepare the garlic-parsley toast. Preheat a small skillet or grill pan over medium heat (or use the oven’s broiler). In a small bowl combine 1 tablespoon olive oil, 1 tablespoon softened butter, 1 teaspoon minced garlic, 1 tablespoon chopped parsley, and 1/4 teaspoon salt. Brush or spread mixture onto both sides of the 6 bread slices.

Toast bread until golden and crisp, about 2–3 minutes per side in the skillet, or 1–2 minutes per side under the broiler. Keep an eye on them to avoid burning. When toasted, set on a rack to remain crisp.

Serve the garlic-parsley toast alongside the hot Rockefeller oysters for scooping and a crunchy contrast.