Oysters Rockefeller Recipe

Shuck oysters

Rinse oysters under cold water, scrubbing to remove grit. Using an oyster knife, stabilize each oyster and carefully pry open, keeping the oyster liquor in the cup. Detach the muscle with the knife and transfer each oyster on its deep half shell to a rimmed baking sheet. If shells are unstable, nestle them into a bed of crushed ice to keep level.

Preheat oven to 450°F (230°C). Position an oven rack in the center.

Cook aromatics

In a large skillet over medium heat, melt 4 tbsp of the butter. Add the minced shallot and cook 2–3 minutes until translucent (do not brown). Add the minced garlic and cook 30 seconds until fragrant.

Wilt spinach and combine herbs

Add the chopped spinach to the skillet in batches, stirring until wilted and most moisture has evaporated, about 3–4 minutes total. Remove from heat and transfer the spinach mixture to a fine sieve or towel; press to remove excess liquid. Return the drained spinach to the skillet (off heat). Stir in the chopped parsley and minced chives.

Finish topping

To the spinach-herb mixture add the remaining 2 tbsp butter, breadcrumbs, grated Parmesan, Pernod (if using), lemon juice, Worcestershire sauce, salt, pepper and optional Tabasco. Stir thoroughly to combine — the mixture should be moist but not soupy. Taste and adjust seasoning.

If you prefer a smoother, richer finish, pulse the mixture briefly in a food processor (2–3 short pulses) to slightly homogenize without pureeing completely.

Spoon about 1 heaping tablespoon of the spinach-butter topping onto each shucked oyster, covering the meat but leaving a bit of the oyster visible. Top each with an additional sprinkle of breadcrumbs and a light dusting of Parmesan if desired. Drizzle a few drops of olive oil over the breadcrumbs to encourage browning.

Place the baking sheet with oysters in the preheated oven and bake for 8–10 minutes until the topping is bubbling and the breadcrumbs are golden. For a more deeply browned finish, switch the oven to broil on high for 1–2 minutes, watching closely to avoid burning.

Remove oysters from oven and let rest 1–2 minutes. Serve on a bed of crushed ice with lemon wedges. Recommend each diner squeeze a few drops of lemon over oysters and enjoy immediately.