Oysters Rockefeller

Name: Oysters Rockefeller
Prep time: 20 min
Total time: 35 min
Yield: 2 - 12 serving(s)
Ingredients: 1 (3 to 4 lb) box coarse salt, such as Morton's kosher or rock salt, for baking oysters; 24 medium oysters, shucked; 4 tbsp. (1/2 stick) unsalted butter; 1/2 c. panko breadcrumbs; 2 cloves garlic, chopped; 5 oz. fresh baby spinach, chopped (about 1 1/2 cups chopped); 2 tbsp. chopped fresh curly parsley; Kosher salt and freshly ground pepper; 2 tbsp. lemon zest, plus 1 tablespoon juice; Hot pepper sauce (such as Crystal or Tabasco), optional

This classic old-school appetizer also makes a romantic dinner!

By Christopher MichelPublished: Jan 27, 2024

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oysters rockefeller on a baking tray of salt with glasses of champagne

Becky Luigart-Stayner for Country Living

Yields:

2 - 12 serving(s)

Prep Time:

20 mins

Total Time:

35 mins

Fresh oysters are delicious as-is, but they're somehow even better topped with breadcrumbs, butter, and spinach, and roasted. Though they're often served as an appetizer or even h'ors d'oeuvre, we think they make an absolutely decadent romantic dinner for two, as well as a lighter main dish for four (served with a side salad, for instance).

Serve them with a glass of Champagne, and you have a meal that's sure to impress!

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Ingredients

1 (3 to 4 lb) box coarse salt, such as Morton's kosher or rock salt, for baking oysters
24 medium oysters, shucked
4 Tbsp. (1/2 stick) unsalted butter
1/2 cup panko breadcrumbs
2 cloves garlic, chopped
5 oz. fresh baby spinach, chopped (about 1 1/2 cups chopped)
2 Tbsp. chopped fresh curly parsley
Kosher salt and freshly ground pepper
2 Tbsp. lemon zest, plus 1 tablespoon juice
Hot pepper sauce (such as Crystal or Tabasco), optional

Directions

1. Step 1Preheat oven to 450°F with the oven rack about 4 to 6-inches from the top. of the oven. Arrange salt in an even layer on a rimmed baking sheet. Arrange oysters on salt, open side up.
2. Step 2Melt butter in a small saucepan over medium heat. Add panko and cook, stirring, until golden brown, 1 to 2 minutes. Add garlic, spinach, and parsley. Cook until garlic is fragrant, 1 to 2 minutes; remove from heat. Season with salt and pepper. Add lemon zest and juice and stir to combine.
3. Step 3Top oysters with spinach-panko mixture, dividing evenly. Bake until oyster begin to plump, 9 to 11 minutes. Switch oven to broil. Broil until tops just begin to brown, 1 to 2 minutes. Cool 5 minutes. Serve topped with hot sauce, if desired.

Note: Some places will sell oysters on the half shell, but they're not terrible hard to shuck at home. You'll need a good, sturdy dish towel and an oyster knife. Lay the cleaned oyster on the towel, round part town, with the hinge (pointy end) pointing toward your dominant hand. Cover the oyster with the rest of towel, and then carefully press the point of the oyster knife into the hinge. Keep pressing, increasing pressure, until the shell releases. Then work the knife around the top of the shell, scraping along the top to remove the oyster. Once it's shucked, place it on a bed of salt or in your oyster dish, being careful not to spill any of the oyster liquor.

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