Oysters Rockefeller Recipe

Shuck oysters

Preheat oven to 425°F (220°C). Rinse oyster shells under cold water to remove debris. Using an oyster knife and a towel or glove, hold the oyster flat side up and insert the knife at the hinge. Twist to pop the hinge, cut the top muscle to remove the lid, drain excess liquor into a bowl and loosen the oyster from the bottom shell while keeping it sitting level in the half shell. Arrange oysters on a baking sheet or ovenproof platter fitted with rock salt or crumpled foil to keep them steady.

Dot each oyster with a small amount of the creamed spinach (about 1 to 1 1/2 tablespoons each). Place the anisette hollandaise over or beside the spinach (see hollandaise direction for final glossy finish) and top each with an even sprinkle of the breadcrumb mixture (about 1 tablespoon per oyster). Drizzle a little melted butter over the crumbs to encourage browning.

Bake in the preheated oven until topping is golden and filling is bubbling lightly, about 8–10 minutes. If you prefer a more browned top, finish with a 1–2 minute blast under the broiler—watch closely to avoid burning. Remove from oven and let rest 1–2 minutes before serving with lemon wedges.

Cook spinach

In a large sauté pan over medium heat, melt 2 tbs unsalted butter. Add the minced shallot and sauté until translucent, 2–3 minutes. Add the garlic and cook 30 seconds until fragrant. Add the spinach in batches, stirring until wilted and any excess water has mostly cooked off, about 4–6 minutes total. Transfer wilted spinach to a sieve and press or squeeze gently to remove excess liquid. Roughly chop and set aside.

Make béchamel base

In the same pan over medium-low heat, melt 2 tbs butter. Sprinkle in 1 tbs flour and stir to form a roux; cook 1 minute without browning. Gradually whisk in 120 ml milk and 60 ml cream until smooth. Simmer gently until slightly thickened, about 2–3 minutes. Remove from heat and stir in 40 g grated Parmesan until melted. Season with 1 tsp salt, 1/2 tsp pepper and 1/8 tsp grated nutmeg.

Combine

Fold the chopped, drained spinach into the cream sauce until evenly coated. Taste and adjust seasoning. The filling should be thick enough to mound on an oyster; if too loose, simmer a minute longer to reduce. Keep warm while you prepare the hollandaise and topping.

Prepare a warm double boiler

Bring an inch or two of water to a simmer in a saucepan and reduce to low so the water is barely simmering. Place a heatproof bowl (stainless steel or glass) over the pan; the bowl should not touch the water.

Whisk yolks

In the bowl, whisk 3 egg yolks with 2 tsp fresh lemon juice and 1 tsp anisette until homogeneous. Whisk constantly over the warm water until the mixture thickens slightly and becomes pale and ribbon-like (temperature should reach roughly 60–65°C / 140–150°F if using a thermometer), about 3–5 minutes. Do not let the eggs scramble.

Emulsify with butter

Remove the bowl from heat. Very slowly drizzle in the 120 g melted hot butter in a thin, steady stream while whisking continuously to create a glossy emulsion. If the sauce becomes too thick, whisk in a teaspoon or two of warm water or extra lemon juice to adjust. Stir in 1/4 tsp salt and a pinch (1/8 tsp) cayenne if using. Taste and adjust anisette or lemon to preference—keep in mind that a mild anise note should complement, not overpower.

If the hollandaise is made ahead, keep it warm over the warm (not hot) water and whisk occasionally. Rewarm gently if it begins to thicken, but avoid overheating which will break the sauce.

Make topping

In a small skillet over medium heat, melt 2 tbs butter. Add 3/4 cup breadcrumbs and sauté until they are golden and crisp, about 3–4 minutes, stirring constantly. Remove from heat and stir in 1 tbs chopped parsley, 1 tbs grated Parmesan and 1/2 tsp lemon zest if using. Allow to cool slightly before topping oysters.