Oysters Rockefeller Recipe
Baked oysters with spinach alfredo sauce. Topped with cheddar cheese and bacon.
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Ingredients
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Oysters & Serving
Spinach Alfredo Sauce
Topping & Finish
Method
Oysters & Serving
Prepare oysters
Preheat oven to 425°F (220°C). Arrange oysters on a baking sheet or in an oyster pan so they sit level. If oysters are on deep shells, nestle in rock salt or crumpled foil to stabilize. Pat oyster shells dry as needed.
Place the shucked oysters on the prepared sheet with a small amount of their liquor remaining in each shell.
Spinach Alfredo Sauce
Cook aromatics and spinach
Heat a medium skillet over medium heat and add 3 tbs unsalted butter. When butter melts and begins to foam, add minced shallot and cook 1–2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add the packed fresh spinach in batches, stirring until wilted and reduced (about 2–3 minutes total).
Make cream base
Reduce heat to medium-low. Pour in 3 tbs heavy cream and 1 cup whole milk, stirring to combine and warming gently. Add 2 tbs softened cream cheese and stir until melted and smooth. If mixture is too thick, add up to 2 tbs more milk to reach a spoonable sauce consistency.
Finish sauce
Stir in 1 tbs grated Parmesan, 1 tsp salt, 1 tsp freshly ground black pepper and a 1/4 tsp pinch of nutmeg (optional). Taste and adjust seasoning. Cook 1–2 minutes to allow flavors to meld. Remove from heat and let cool slightly. For a smoother sauce, briefly pulse with an immersion blender or transfer to a blender and puree until mostly smooth but still slightly textured (this will help it sit on the oysters).
Topping & Finish
Prepare toppings
Preheat broiler (if using broiler finish) or keep oven at 425°F. In a small bowl, toss 0.25 cup Panko breadcrumbs with 1 tbs melted butter until coated (optional). Combine 1 cup shredded sharp cheddar and the crumbled bacon in another bowl. Reserve a small amount of cheddar for finishing if desired.
Assemble oysters
Spoon about 1 heaping tablespoon of the warm spinach Alfredo sauce onto each oyster, covering the oyster meat. Sprinkle a small pinch of the buttered Panko over each sauce-covered oyster (if using) and then top with an even sprinkle of shredded cheddar and a bit of crumbled bacon.
Bake until bubbly
Place the baking sheet in the preheated oven and bake for 8–10 minutes until the cheese is melted and sauce is bubbling. For a browned top, switch to broil for 1–2 minutes, watching closely to avoid burning, until cheese and crumbs are golden.