Oysters Rockefeller

Ingredients

Equipment Needed

• •Large skillet (12-inch)
• •Food processor or blender
• •Two rimmed sheet pans
• •Oyster knife (if shucking yourself)
• •Kitchen towel or oyster glove for shucking
• •Small forks or oyster forks for serving

Instructions

1. 1

   Prepare the oysters

   Inspect each shucked oyster for shell fragments by running your fingertip gently around the meat. The oyster should sit in its own liquor, plump and glistening. Discard any that smell strongly of ammonia or have dried-out edges. Arrange them on a sheet pan lined with crumpled foil and nestle each shell so it sits level. Refrigerate while you prepare the topping.

   If shucking your own, work over a bowl to catch the precious liquor. Strain it through cheesecloth and spoon it back into the shells before topping.
2. 2

   Cook the spinach base

   Heat butter and olive oil in a large skillet over medium heat until the butter foams. Add shallots and cook until soft and translucent, about 3 minutes. Add garlic and cook 30 seconds more until fragrant but not browned. Add spinach in batches, turning with tongs as it wilts. This happens fast. Two minutes and you'll have a dark green mass that's reduced to a fraction of its original volume.

3. 3

   Build the Rockefeller topping

   Remove the skillet from heat. Add parsley and chervil, stirring to combine. Pour in the Herbsaint. Return to medium heat and let the liquor bubble for 30 seconds to cook off the raw alcohol while preserving its anise perfume. Add cream and simmer until the mixture thickens slightly, about 2 minutes. Season with cayenne, salt, and black pepper. The topping should taste bold. It needs to stand up to the oyster's brine.

   Herbsaint is the traditional New Orleans choice, created after absinthe was banned. Pernod works identically. In a pinch, a teaspoon of fennel seeds toasted and ground will provide the anise note.
4. 4

   Blend until smooth

   Transfer the spinach mixture to a food processor. Pulse until you have a thick, spreadable paste with some texture remaining. You're not making baby food. A few visible flecks of green add visual interest and better mouthfeel. Taste and adjust seasoning. The mixture should be distinctly salty and peppery since the oyster contributes mainly brine and minerality.

5. 5

   Make the breadcrumb topping

   In a small bowl, combine panko, melted butter, and Parmesan. Toss with a fork until the crumbs are evenly coated and slightly clumpy. This mixture should feel like damp sand. It will crisp into golden clusters under the broiler.

6. 6

   Assemble the oysters

   Spread a thick layer of rock salt on two sheet pans or large oven-safe platters. The salt holds the shells steady and retains heat for serving. Nestle the oysters into the salt, adjusting each so it sits perfectly level. No liquor should escape. Spoon a generous tablespoon of spinach mixture over each oyster, covering the meat completely. Crown each with a pinch of the breadcrumb topping.

7. 7

   Broil until bubbling

   Position your oven rack 4 inches from the broiler element. Preheat the broiler to high for at least 5 minutes. Slide one pan under the broiler and watch carefully. The transformation takes 3 to 4 minutes. The breadcrumbs turn deep golden, the edges of the spinach mixture darken slightly, and the oyster liquor bubbles up around the edges. You'll smell the anise and the sea. Remove immediately. The residual heat continues cooking for another minute.

   Broiler heat varies wildly between ovens. Stay at the door for your first batch. Pull them when the crumbs are golden, not brown. Burnt breadcrumbs will ruin the dish.
8. 8

   Serve immediately

   Transfer the salt bed with oysters to your serving platter or bring the sheet pan directly to the table. The salt stays hot and keeps the oysters warm for several minutes. Arrange lemon wedges around the edges and set hot sauce nearby for those who want extra heat. Provide small forks or oyster forks, and plenty of napkins. These are meant to be eaten in one bite, shell tilted to the lips, the whole experience consumed at once.

Chef Tips

• •Buy your oysters from a reputable fishmonger who can tell you when they were harvested. Gulf oysters are traditional, but any plump, briny variety works beautifully. East Coast oysters tend to be more mineral, West Coast sweeter. Adjust your seasoning accordingly.
• •Ask your fishmonger to shuck the oysters for you if you're serving a crowd. Request them packed on ice in a container, with shells bagged separately. Reassemble at home within 4 hours.
• •The spinach topping freezes well for up to one month. Thaw overnight in the refrigerator before using. This makes holiday entertaining significantly easier.
• •For a dramatic presentation at New Year's, serve the oysters on a bed of rock salt piled on a large silver tray. Tuck small votive candles (unlit) among the oysters and scatter fresh herbs around the edges.
• •Champagne is the traditional pairing, and there's no reason to argue with tradition. A dry brut with good acidity cuts through the richness. A crisp Muscadet or Sancerre also works beautifully.
• •Save the deeper bottom shells and discard the flat tops. The deeper shells hold more liquor and topping, creating a better ratio in each bite.

Advance Preparation

• •Spinach topping can be made up to 2 days ahead and refrigerated in an airtight container. Bring to room temperature before spooning onto oysters.
• •Breadcrumb mixture can be prepared 1 day ahead and stored at room temperature in a sealed container.
• •Oysters can be topped and arranged on their salt beds up to 2 hours before serving. Cover tightly with plastic wrap and refrigerate. Remove from refrigerator 15 minutes before broiling.
• •For large parties, prepare multiple sheet pans and broil in batches, keeping finished trays warm in a 200°F oven for up to 10 minutes.
• •Rock salt can be reused. After serving, pick out any debris, let it dry completely, and store in a sealed container for your next oyster feast.

Frequently Asked Questions

Nutrition Information

1 serving (about 185g)