Oysters Rockefeller Recipe

Prepare oven

Preheat oven to 450°F (230°C). Spread crushed rock salt or coarse sea salt in an even layer on a large baking sheet or service platter to create a stable bed for oysters.

Arrange the shucked oysters on the salt bed so they sit level and won’t tip. Keep them chilled in the refrigerator while you finish the filling and sauce (or proceed immediately if ready).

Sauté aromatics

In a medium skillet over medium heat, melt 2 tbs unsalted butter. Add the minced shallot and sauté 1–2 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Cook spinach

Add the baby spinach to the pan in batches, tossing to wilt. Cook until fully wilted and any released moisture mostly evaporates, about 3–4 minutes total.

Finish filling

Stir in the Pernod (1 tsp) and allow the alcohol to cook off for 30–45 seconds. Remove pan from heat. Add chopped parsley, grated cheese, salt and pepper. Taste and adjust seasoning. If mixture seems wet, return to low heat briefly to evaporate excess liquid. Let cool slightly.

Portion: Spoon a small mound (about 1 tbsp) of the spinach mixture onto each oyster, pressing gently so it adheres.

Set up double-boiler

Place a medium heatproof bowl over a saucepan of barely simmering water (bowl bottom should not touch the water). Keep heat low so steam is gentle.

Whisk yolks

Whisk the 3 egg yolks with the lemon juice in the bowl until slightly thickened and pale, about 1–2 minutes. Continue whisking constantly while warming — the mixture should reach a light ribbon consistency but not scramble.

Emulsify with butter

Slowly drizzle the warm melted butter into the yolks in a steady thin stream while whisking vigorously to emulsify. If sauce gets too thick, whisk in a teaspoon of warm water or a few drops of lemon juice. Once fully combined, whisk in 1/2 tsp Pernod (optional), 1/4 tsp salt and 1/8 tsp cayenne. Keep warm over the water or in a warm place until ready to use (do not overheat).

Toast panko

Preheat a small skillet over medium heat. Add 1 tbs melted butter and the 1/2 cup panko. Toast, stirring constantly, until golden brown, about 2–3 minutes. Remove from heat and stir in the chopped chives. Set aside.

Assemble for baking

With oysters arranged on the salt bed, top each oyster first with a spoonful of the cooked spinach mixture, then a small spoonful (about 1 tsp) of warm hollandaise. Sprinkle a light pinch of the toasted panko-chive mixture over each one.

Bake

Place the baking sheet in the preheated oven and bake until the topping is lightly browned and sauce is bubbling at the edges, about 6–8 minutes. For a very browned finish, place under a broiler for 30–60 seconds—watch closely to avoid burning.

Serve immediately with lemon wedges. Keep extras of hollandaise warm to add additional sauce at the table if desired.