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Oysters Rockefeller baked on a bed of rock salt with golden spinach and Parmesan topping and lemon wedges

Oysters Rockefeller

Fresh oysters on the half shell topped with a buttery spinach, herb and Parmesan mixture and baked on a bed of rock salt until bubbling and golden.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American, Creole
Calories: 235
Ingredients Method Notes

Ingredients
  

Oysters
  • 12 fresh oysters in the shell scrubbed, live and tightly closed
  • 4 cups rock salt for the baking sheet (about 1 kg)
Rockefeller topping
  • 5 ounces baby spinach 140 g
  • 6 tablespoons unsalted butter softened, divided
  • 1 shallot finely minced
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1 teaspoon fresh tarragon finely chopped
  • 1/4 cup Parmesan freshly grated, divided (25 g)
  • 1 teaspoon lemon zest
  • 1 teaspoon Pernod or pastis optional
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon kosher salt
  • 2 tablespoons panko breadcrumbs
  • 1 lemon cut into wedges

Method
 

  1. Melt 1 tablespoon of butter in a skillet, cook the shallot for 2 minutes, add the garlic for 30 seconds, then the spinach until wilted. Cool, squeeze dry and chop finely.
  2. Mix the spinach with the remaining 5 tablespoons softened butter, parsley, chives, tarragon, half of the Parmesan, lemon zest, Pernod, hot sauce and salt. Chill.
  3. Heat the oven to 450°F (230°C) and spread the rock salt about 1/2 inch deep on a rimmed baking sheet.
  4. Scrub the oysters, discard any that are cracked or open, then shuck each, leaving the oyster in the deep shell. Nestle in the salt.
  5. Spoon about 1 tablespoon of topping over each oyster and sprinkle with the remaining Parmesan mixed with the panko.
  6. Bake 10 to 12 minutes until bubbling, golden and hot throughout, at least 145°F (63°C). Rest 2 minutes and serve with lemon wedges.

Notes

Safety: Raw or undercooked oysters can cause illness. Bake until hot throughout, at least 145°F (63°C).
Make ahead: The topping keeps up to 24 hours. Shuck just before baking.
Nutrition is an estimate for 3 oysters per serving.