Perfect Oysters Rockefeller Classic (Print View)

Oysters topped with savory spinach, herbs, and golden crumbs, baked until hot and bubbling for a classic appetizer.

# What You'll Need:

→ Shellfish

01 - 24 fresh oysters on the half shell

→ Dairy

02 - 4 tablespoons unsalted butter, divided and softened

→ Aromatics

03 - 2 shallots, finely minced

→ Greens and Herbs

04 - 4 cups fresh baby spinach
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh chives, chopped
07 - 1 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon

→ Dry Goods

08 - 1/3 cup fine breadcrumbs

→ Seasonings

09 - 1 tablespoon fresh lemon juice
10 - 1/4 teaspoon salt
11 - 1/8 teaspoon black pepper

→ For Baking

12 - Rock salt or coarse salt for baking sheet

# Directions:

01 - Preheat oven to 230°C. Spread a thick layer of rock salt or coarse salt on a large baking sheet to stabilize the oyster shells during baking.
02 - If shucking oysters by hand, scrub shells thoroughly and shuck carefully, preserving the oysters on the deeper shell halves. Arrange the prepared oysters on the salted baking sheet.
03 - Melt 2 tablespoons butter in a large skillet over medium heat. Add minced shallots and sauté until fragrant and translucent, approximately 2 minutes. Add spinach and cook until just wilted, 1–2 minutes. Remove from heat and allow to cool; ensure mixture remains dry.
04 - In a food processor, combine cooled spinach mixture, remaining 2 tablespoons softened butter, chopped parsley, chives, tarragon, breadcrumbs, lemon juice, salt, and black pepper. Pulse until finely chopped and evenly mixed, maintaining a coarse texture.
05 - Spoon about 1 tablespoon of the herbed filling over each oyster, pressing gently to secure in the shell.
06 - Bake in the hot oven for 10–12 minutes, or until the topping is golden brown and bubbling. Begin monitoring after 8 minutes, as oysters cook rapidly.
07 - Transfer oysters to a serving platter and present while still steaming and aromatic.

# Notes:

01 - Using rock salt creates a stable base for oysters, preventing tipping and ensuring even cooking.
02 - Ensure the spinach mixture is dry to prevent a watery topping after baking.

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