Rockefeller Recipe

Shuck oysters

Carefully shuck 12 oysters, keeping them level in their bottom shells and discarding the top shells. Arrange oysters on a rimmed baking sheet or on a bed of coarse salt to keep them steady. Reserve any oyster liquor in the shells.

Lightly season each oyster with a small pinch of cracked black pepper (about a light dusting per oyster).

Render bacon and tasso

In a medium skillet over medium heat, add the diced bacon and cook until fat renders and pieces are golden, about 5–6 minutes. Add the diced tasso and continue cooking 2–3 minutes until tasso releases its flavor and edges begin to brown. Transfer about half of the cooked meat (bacon+tasso) to a small bowl to save for garnish; keep the rest in the skillet with the drippings.

Sauté aromatics

To the skillet with the remaining drippings, add the butter and melt. Add the minced red onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Wilt spinach

Add the chopped spinach to the skillet in batches, stirring until wilted between additions, about 2–3 minutes total. If the pan becomes dry, add a tablespoon of water to help the spinach wilt. Once fully wilted, stir in the Pernod (2 tsp) and cook 30 seconds to let the alcohol evaporate and the anise note bloom. Remove the skillet from the heat and let cool slightly.

Combine cream mixture

In a medium bowl, beat the softened cream cheese until smooth. Stir in the heavy cream to loosen the texture. Add 3 tbsp grated Parmesan, the Garlic Tabasco, kosher salt, and 1/2 tsp black pepper. Mix until a homogeneous, slightly loose spread forms.

Fold in spinach and meats

Add the slightly cooled spinach mixture and most of the reserved bacon+tasso to the cream cheese mixture. Fold gently until evenly combined. Taste and adjust seasoning with a pinch more salt, pepper, or a few drops of Garlic Tabasco if desired.

Top oysters

Preheat the broiler to high (or a 500°F/260°C oven with broil function). Spoon about 1 tablespoon of the spinach–cream mixture onto each shucked oyster, spreading it to cover the oyster and shell edge. For each oyster, sprinkle a little additional grated Parmesan (from the Finish section) over the top and finish with a few reserved bacon/tasso pieces for texture.

Gratinée

Place the baking sheet under the broiler 4–6 inches from the heat source and broil until the topping is bubbling and golden brown, about 2–4 minutes — watch carefully to avoid burning. If you prefer, use a hot oven (450–500°F) and bake 6–8 minutes until browned.

Remove oysters from the oven and let rest 1 minute. Sprinkle each with chopped parsley and serve immediately with lemon wedges on the side for squeezing over the oysters.