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What is it about steak and seafood that makes them a natural pairing? I’m working on a steakhouse dinner and want some surf to go along with the turf, so I’m rolling up my sleeves and grabbing my oyster shucker to make Oysters Rockefeller.
The financial success of J.D. Rockefeller inspired a New Orleans chef in the late 1800s to create a recipe that evoked the concept of luxury and success, ergo baked oysters. Freshly shucked oysters topped with a mixture of spinach, heavy cream, and cheese and baked until golden and caramelized, what could be more luxurious than that?
Admittedly, it’s easier – and feels a bit classy – to order these at a restaurant; it’s indulgent and you don’t have to do the work. I want to earn my reward on this occasion. It starts with shucking oysters. I’ve got about a dozen or so fresh oysters and prepared a shucking station on my kitchen counter. You’ll want to get a proper knife specific to oyster shucking. You’ll also need a kitchen towel to hold the oyster as you turn the knife like a key to pop open the shell. Be sure to exercise caution and patience during the shucking process.
Shells and oyster meat are set aside and the elegant topping begins. Heavy cream and spinach, garlic and parmesan, egg yolks and white wine, shallots and butter…each of these ingredients enhance the briny ocean flavor of the oyster.
The reserved shells are reunited with their oysters and crowned with a generous spoonful of this flavorful topping. A warm oven awaits, ready to take the oysters to a new level of deliciousness.
Absolute treasures emerge from the oven just 10 minutes later. Only two more ingredients to really make these shine like the top of the Chrysler Building: lemon and parsley. Lemon helps to balance the heaviness of the topping while offering brightness in the overall flavor experience. I also like to add a pop of color, and the chopped parsley delivers that aesthetic freshness I’m looking for.
What can I say? Oysters Rockefeller live up to the prestige of their name. From presentation to flavor, a humble oyster known as the “filter of the sea” is transformed into an elegant delight. It’s a “rags-to-riches” story, the seafood version.
Oysters Rockefeller are best enjoyed with Iceberg Wedge Salad, Dry-Aged NY Strip Steak, Crispy Potato Latkes with Creme Fraiche , and Levian Cookies.
Oysters Rockefeller
Yield(s): Serves 6
15m prep time
30m cook time
you're making mealtime meaningful.
Ingredients
- 15 fresh oysters, scrubbed clean
- 6 tablespoons unsalted butter
- 2 shallot, finely diced
- 3 garlic cloves, finely minced
- 2/3 cup white wine
- 2/3 cup heavy cream
- 1 cup baby spinach, cleaned and chopped
- 2 egg yolks
- 1/4 cup parmesan cheese, finely grated
- 1 lemon, cut into wedges
Preparation
- Preheat the oven to 350°F and a parchment lined sheet tray.
- Prepare a shucking station for oysters with hand towels, sheet trays, and shucking knives. Place each cleaned oyster on the hand towel and wrap to have a firm grip, only exposing the hinge of the shell and gently twist like turning a key until the shell pops. Gently twist around until you open the shell.
- Using a spoon, carefully scoop the oyster to detach from the shell and reserve oysters to a bowl. Reserve the bottom shell and some top shells to balance the oysters as they bake.
- In a large saucepan, melt butter over medium-high heat.
- Add shallot and garlic cloves to the pan, cook for 1 minute, then add de-shelled oyster meat to the pan and cook for 1 more minute.
- Deglaze pan with white wine and reduce by half. Remove oyster meat from the mixture in a separate bowl and reduce heat to low.
- Add the cream to the pan and cook for 4 - 6 minutes until the sauce coats the back of the spoon.
- Add in the chopped spinach and parmesan cheese and cook for an additional 1 - 2 minutes.
- Remove from heat and swirl in the egg yolks. Season with salt and pepper.
- Place one oyster in a half shell. Top with one heaping tablespoon of cream/spinach mixture. Repeat, using the rest of the oyster meat. Use remaining shells to hold the filled oyster upright to bake.
- Bake in the oven for 10 minutes, then broil for 30 seconds to caramelize the tops. Enjoy with lemon wedges!