Oyster Rockefeller Recipe

shuck

Preheat the oven to 425°F (220°C). Prepare a baking sheet lined with a layer of crushed ice to hold oysters level. Rinse oyster shells under cold water to remove grit. Using an oyster knife, carefully shuck each oyster, keeping as much natural liquor in the cup as possible. Place oysters on the bed of crushed ice, on the baking sheet, spaced slightly apart.

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

Add the well-drained chopped spinach to the skillet, stirring to incorporate with the shallots and garlic. Cook 1–2 minutes to warm through and evaporate excess moisture.

Lower heat to medium-low. Stir in the cream cheese until melted and combined. Pour in 1 cup heavy cream, stirring constantly until mixture begins to thicken slightly, 2–3 minutes.

Add 1 tsp Pernod and 1 cup grated Asiago; stir until cheese melts and the mixture is smooth. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp freshly grated nutmeg. Taste and adjust seasoning if needed. Remove from heat and keep warm.

While the spinach cooks, crisp 3 slices bacon in a skillet over medium heat or bake at 400°F (200°C) until crisp, about 12–15 minutes. Drain on paper towels and chop finely.

Toast 1 cup panko breadcrumbs in a small skillet over medium heat with 2 tbs melted butter until golden, stirring frequently, about 3–4 minutes. Transfer toasted panko to a bowl and stir in the chopped bacon and 1/4 cup grated Asiago. Mix to combine.

Spoon about 1 to 1 1/2 tablespoons of the warm creamed spinach onto each shucked oyster, spreading slightly but keeping oyster liquor in the shell. The goal is a generous but stable mound.

Evenly sprinkle about 1 tablespoon of the bacon-panko-Asiago mixture over each topped oyster.

Place the baking sheet with oysters in the preheated 425°F (220°C) oven. Bake until topping is bubbling and golden and the oyster edges just begin to curl, about 8–10 minutes. For a browned finish, switch to broil on high for 1–2 minutes—watch carefully to avoid burning.

Remove oysters from oven and let rest 1–2 minutes. Serve on the crushed-ice bed with lemon wedges alongside. Garnish with a light dusting of additional grated Asiago or a small sprinkle of chopped parsley if desired.