Oysters Rockefeller Recipe

Prepare oven and baking bed

Preheat oven to 450°F (230°C). Spread the coarse salt in an even layer across a rimmed baking sheet or ovenproof platter to create a stable bed for the oysters so they stay level while baking.

Shuck or arrange oysters

If oysters are not already on the half-shell, carefully shuck them keeping the oyster liquor in the shell. Arrange 12 oysters on the salt bed so they sit snugly and do not tip. If you have fully shucked oysters, place them in cleaned half shells.

Sweat aromatics

In a medium skillet over medium heat, melt 4 tbs of the butter with 1 tbs olive oil. Add the minced shallot and cook, stirring, until translucent, about 2 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Cook spinach and deglaze

Add the chopped spinach to the skillet in batches, stirring until wilted and any excess moisture has mostly evaporated, 2–3 minutes. Pour in the white wine (or chicken stock) and cook 1–2 minutes to deglaze and reduce slightly. Scrape any browned bits from the pan.

Finish herb butter

Remove the skillet from heat and stir in 2 tbs more butter until melted. Add the parsley, chives, (and optional basil/tarragon), Worcestershire sauce, lemon zest, salt, pepper, hot sauce if using, and grated cheese. Taste and adjust seasoning. The mixture should be moist but not soupy.

Prepare breadcrumb topping

In a small skillet over medium heat, toast the panko breadcrumbs with the remaining 0 tbs butter (you can add 1 tsp butter or oil if desired) until golden and crisp, about 2–3 minutes, stirring constantly. Remove from heat and stir the toasted crumbs into the spinach-herb mixture, reserving a tablespoon of crumbs for a final crisp finish.

Top the oysters

Using a spoon, place roughly 1 to 1 1/2 tbs of the spinach-herb breadcrumb mixture on top of each oyster, covering the flesh but not overwhelming it. Sprinkle the reserved crumbs over the tops for added crunch and an even dusting of extra grated cheese if desired.

Bake

Place the baking sheet with oysters in the preheated oven and bake until the topping is bubbly and golden, about 8–10 minutes. For a more browned finish, run under the broiler for 30–60 seconds, watching closely to avoid burning.

Finish and serve

Remove oysters from the oven. Let rest 1–2 minutes. Serve immediately on the salt bed with lemon wedges on the side so guests can squeeze fresh lemon over the oysters.