Oysters Rockefeller


The rich mixture of salty cheese, peppery greens, and crunchy bread crumbs that crowns these briny bivalves is the epitome of easy sophistication.

Oysters Rockefeller
Makes 12
  • 1 cup fresh spinach
  • 1 cup fresh arugula
  • 2 cloves garlic, minced
  • ¼ cup finely diced yellow onion
  • ¼ cup green onion, thinly sliced
  • 6 tablespoons unsalted butter, softened
  • ¼ cup panko (Japanese bread crumbs)
  • 1½ teaspoons water
  • 1 teaspoon hot sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon ground fennel
  • 12 fresh oysters on the half shell
  • ¼ cup grated Parmesan cheese
  • Coarse kosher salt or rock salt and lemon wedges, to serve
  1. Preheat oven to 450˚.
  2. In the work bowl of a food processor, pulse together spinach, arugula, garlic, and all onion until finely chopped. Add butter, bread crumbs, 1½ teaspoons water, hot sauce, ½ teaspoon salt, and fennel; pulse until well combined. Cover and refrigerate for 1 hour.
  3. Add a ½-inch layer of coarse kosher salt or rock salt to the bottom of a 14-inch cast-iron skillet. Nestle oysters on the half shell in salt. Top each oyster with about 1 tablespoon butter mixture; sprinkle with Parmesan.
  4. Bake until hot and bubbly, about 8 minutes. Serve immediately with lemon.
A layer of salt in the bottom of the skillet keeps the oysters stable while cooking. Any salt you have on hand will work, as well as pie weights, dried beans or rice, and even crumpled foil.