Oysters Rockefeller with Spinach, Herbs and Parmesan Crumbs (Elegant Holiday Appetizer)

Why you’ll love it

• Restaurant-worthy: an iconic New Orleans appetizer that looks spectacular on a holiday table.
• Great for oyster beginners: baking gives the oysters a gentle, buttery flavor and a soft, plump texture.
• Make-ahead topping: prepare the spinach mixture the day before and bake in minutes.

Quick facts

Ingredients

For the oysters

• 24 fresh, live oysters in the shell, scrubbed (medium-size East Coast or Gulf oysters work best)
• About 4 cups (1.2 kg) rock salt or coarse kosher salt, for the baking sheet

For the spinach topping

• 6 tbsp (85 g) unsalted butter
• 2 medium shallots, finely minced (about 1/3 cup)
• 2 garlic cloves, minced
• 5 oz (140 g) fresh baby spinach, finely chopped
• 1/3 cup (20 g) fresh flat-leaf parsley, finely chopped
• 3 green onions, finely chopped
• 1 tbsp Pernod, Herbsaint or other anise liqueur
• 1 tsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/8 tsp cayenne pepper
• A few dashes hot sauce

For the crumb topping

• 1/2 cup (30 g) panko breadcrumbs
• 1/3 cup (30 g) finely grated Parmesan cheese
• 2 tbsp (28 g) unsalted butter, melted

For serving

• Lemon wedges
• Extra rock salt or crushed ice and fresh herb sprigs, for the platter

Step-by-step method

1. Check and chill the oysters. Scrub the shells under cold running water with a stiff brush. Discard any oysters that are cracked or open and do not close when tapped. Keep them in the refrigerator, covered with a damp towel, until you shuck them.

2. Cook the spinach topping. Melt the 6 tablespoons of butter in a large skillet over medium heat. Add the shallots and cook 2 to 3 minutes, until soft. Add the garlic and cook 30 seconds. Add the spinach, parsley and green onions and cook 2 to 3 minutes, stirring, until the spinach is completely wilted and most of the liquid has evaporated.

3. Season the topping. Stir in the anise liqueur, lemon juice, salt, cayenne and hot sauce and cook 1 minute more. Transfer to a bowl and let cool 10 minutes; it should be thick and spoonable.

4. Make the crumbs. In a small bowl, mix the panko, Parmesan and melted butter until evenly moistened.

5. Heat the oven. Place a rack in the upper third of the oven and heat it to 450°F (230°C). Spread the rock salt in an even layer on a rimmed baking sheet.

6. Shuck the oysters. Hold each oyster flat side up in a folded kitchen towel. Insert an oyster knife into the hinge, twist to pop it open, then slide the knife along the top shell to cut the muscle. Discard the top shell, then slide the knife under the oyster to loosen it from the bottom shell, keeping as much of the liquor as possible. Nestle the oysters in the salt so they sit level.

7. Top. Spoon about 2 teaspoons of the spinach mixture over each oyster, covering it completely, then sprinkle with about 1 teaspoon of the Parmesan crumbs.

8. Bake. Bake 8 to 10 minutes, until the topping is bubbling, the edges of the oysters have curled and the crumbs are golden brown. For extra color, broil 30 to 60 seconds, watching closely.

9. Serve. Using tongs, carefully transfer the hot oysters to a platter lined with rock salt or crushed ice and herb sprigs so they stay level. Serve right away with lemon wedges, warning guests that the shells are hot.

How to know it is done

The oysters are ready when the topping is bubbling around the edges of the shell, the breadcrumbs are crisp and golden brown, and the edges of the oysters have curled and look slightly ruffled. Lift the topping on one oyster with a small spoon: the oyster should be plump and opaque, warmed through but still juicy, and it should reach at least 145°F (63°C). Do not bake much longer or the oysters shrink and turn tough.

Tips for the best result

• Buy oysters from a trusted fishmonger and cook them the day you buy them.
• Use a real oyster knife and a thick towel to protect your hand while shucking.
• Cook the spinach until dry; extra moisture makes the topping slide off.
• The salt bed keeps the shells level so the juices and topping stay inside.
• Ask your fishmonger to shuck them for you if you will bake them within a few hours; keep them on ice.

Variations and substitutions

• Alcohol-free: skip the liqueur and add a pinch of ground fennel seed or a few chopped fennel fronds for the anise flavor.
• With bacon: stir 3 slices of crisp, finely crumbled bacon into the spinach topping.
• Watercress: replace half the spinach with chopped watercress for a peppery bite.
• Cracker crumbs: use crushed buttery crackers instead of panko.
• On the grill: set the topped oysters directly on a hot grill, close the lid and cook 6 to 8 minutes.
• Pre-shucked oysters: place shucked oysters in a buttered baking dish or clean scallop shells, top and bake the same way.

Make ahead

Make the spinach topping up to 2 days ahead and refrigerate it in an airtight container; mix the crumbs up to 1 day ahead and keep them covered in the refrigerator. You can shuck and top the oysters up to 2 hours ahead, arrange them on the salt-lined baking sheet, cover and refrigerate; bake them straight from the refrigerator, adding 1 to 2 minutes.

Storage and reheating

Oysters Rockefeller are best eaten right after baking. If you have leftovers, remove the oysters and topping from the shells, refrigerate them in an airtight container and eat within 1 day. Reheat gently in a 350°F (175°C) oven for 4 to 5 minutes, just until warm. Leftover unbaked spinach topping keeps 2 days in the refrigerator. Do not freeze cooked oysters.