Oysters Rockefeller Recipe

Preheat and stabilize oysters

Preheat oven to 425°F (220°C). Line a baking sheet large enough for six oysters with a layer of crushed ice to stabilize shells. Rinse oyster shells under cold water to remove grit and scrub if necessary. Shuck oysters, reserving liquor in the half shells and discarding top shells. Place each oyster on the prepared bed of ice on the baking sheet so they sit level.

Cook bacon in a small skillet over medium heat until crisp, about 6–8 minutes. Transfer to a paper towel-lined plate to drain and cool. Chop or crumble bacon finely. If using panko for extra texture, briefly toast the panko in the bacon fat (about 1 minute) until just golden, then combine with crumbled bacon; set aside.

In a medium sauté pan over medium heat, melt 2 tbs unsalted butter. Add the minced shallot and cook until translucent, about 2–3 minutes, then add the minced garlic and cook 30 seconds until fragrant.

Add the chopped spinach in batches, cooking and stirring until wilted and reduced, about 3–5 minutes total. If excess liquid accumulates, cook a little longer to evaporate most of it so the topping is creamy, not watery.

Stir in the softened cream cheese until melted and combined. Add heavy cream and stir to create a smooth, spoonable mixture. Add 1 tbs grated parmesan, 2 tbs grated gruyere (or fontina), 1 tsp Worcestershire sauce, 1 tsp dry mustard (or Dijon), 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp hot sauce if using. Taste and adjust seasoning. Cook 1–2 minutes more to meld flavors, then remove from heat and let cool slightly—mixture should be thick enough to mound on oysters.

Using a small spoon, place about 1 heaping tablespoon (adjust as needed) of the warm spinach-cheese topping onto each oyster, spreading gently to cover the oyster and some of the liquor. Sprinkle a small amount of the crumbled bacon (about 1 tsp) over each topped oyster, then finish each with a light dusting of additional grated parmesan (about 1/2 tsp each). If you used panko, sprinkle a pinch on top for extra crunch.

Bake oysters in the preheated oven for 6–8 minutes, or until the topping is bubbly and lightly golden at the edges. For a browned finish, set the oven to broil and broil 1–2 minutes watching closely until the tops are golden—do not burn.

Remove from oven and let rest 1–2 minutes. Serve the oysters on the bed of crushed ice with lemon wedges alongside. Advise guests to squeeze lemon over oysters before eating.