Grandma’s Oyster Rockefeller

Happy Oyster Rockefeller

 

Ingredients

  • Oysters:

    • 24 Happy Oysters, Shucked (Keep them on the half-shell; discard the top shell.)

  • Spinach Base (The "Rockefeller" Component):

    • 4 Cups Fresh Spinach, Finely Chopped

    • 5 Tbsp Unsalted Butter (Split into 2 tbsp for sautéing, 2 tbsp for the topping)

    • 2 Shallots, Finely Minced

    • 3 Cloves Garlic, Minced

    • 1 Stalk Celery, Finely Diced

    • Juice of 1/2 lemon (sub white wine) to deglaze

    • 1 Bunch Fresh Parsley, Finely Chopped

    • 6-8 Dashes Tabasco or other Hot Sauce (Adjust to taste)

    • Salt and Freshly Cracked Black Pepper

  • The Topping (Crumbs & Cheese):

    • 1.5 Cups of Panko Bread Crumbs (sub Italian, crushed up Ritz crackers, or a mix of both)

    • 3/4 Cup Grated Parmesan Cheese

    • 1 Cup Shredded Cheddar &Gruyère (Or another great melting cheese like Cheddar)

  • Garnish & Finish:

    • 1/2 lb Pancetta(or Bacon), diced small or chopped to bite sized pieces

    • Juice of 1/2 Lemon (To finish and brighten the dish)

Directions

1. Prep & Stabilization

  • Preheat Oven to 450°F

  • Prepare the Baking Surface: You have two excellent options to stabilize the oysters and keep their liquor from spilling:

    • Option 1 (Best Stability): Place the shucked oysters on the half-shell directly into the openings of a cupcake or muffin pan.

    • Option 2 (Traditional): Line a baking sheet with a generous layer of rock salt or crumpled aluminum foil, and nestle the oyster shells into it.

2. Make the Spinach Base

  • Sauté Aromatics: Melt 2 Tbsp of butter in a large skillet over medium heat. Add the celery, half of the shallots, and half of the minced garlic. Sauté until soft, about 5 minutes.

  • Cook Down Spinach: Toss in the chopped spinach. Cook until wilted

  • Deglaze & Season: Pour in the Juice of 1/2 of a lemon . Stir in the Tabasco, the finely chopped parsley, and season generously.

  • Set Aside: Transfer the spinach mixture to a bowl.

3. Prepare the Crispy Topping

  • Crisp the Meat: Separately, sauté the diced Pancetta (or Bacon) until crisp. Drain well on a paper towel. Note: If using bacon, drain most of the rendered fat from the pan before proceeding.

  • Toast Crumb Base: Wipe the skillet clean (or use a fresh one). Melt the remaining 3 Tbsp of butter over medium-low heat. Add the remaining garlic and shallots and cook until fragrant (about 30 seconds).

  • Mix Topping: Toss in the Panko bread crumbs and cook, stirring, until they are golden brown and toasted (about 3-4 minutes). Remove from heat, transfer the crumbs to a bowl, and stir in the Finely Grated Parmesan Cheese.

4. Assemble & Bake

  • Layer the Oysters: Top each oyster in the following order:

    • a. Spinach Mixture: Place a generous dollop of the cooked spinach base onto the oyster.

    • B. Crispy Panko Topping: Spoon a layer of the toasted Panko/Parmesan mixture over the cheese.

    • C. Shredded Cheddar & Gruyère: Spoon the shredded Cheddar & Gruyère on top. The melty cheese will create a layer that will help keep the Oyster plump during cooking.

    • d. Crispy Pancetta/Bacon: Finish with a few pieces of the crisp meat on top.

  • Bake: Bake for 10-15 minutes at 425°F (220°C). The oysters are done when the cheese is melted.

5. Serve

  • Carefully remove the pan and drizzle a few drops of fresh lemon juice over the finished oysters & garnish with parsley

  • Serve immediately with crunchy bread for dipping.