Oysters Rockefeller

Oysters Rockefeller

Oysters Rockefeller


2 slices bacon, thickly sliced
4 Tbsp. butter, softened
¼ cup celery, finely diced
1 each shallot, minced
½ tsp. kosher salt
1 clove garlic, minced
2 cups spinach, chopped
¼ cups breadcrumbs, preferably panko
2 Tbsp. parsley, minced
1 tsp. Worcestershire sauce
1 tsp. Pernod or other anise flavored liqueur
24 each oysters on the half shell


Oven Temperature: 550-580 degrees

Flame Height: 5

Place the bacon in a large sauté pan and cook in the center of the oven until crisp. Drain on paper towels. Crumble or chop into ¼-in. pieces and set aside. Pour off the bacon grease from the pan.

Add 1 Tbsp. of the butter to the sauté pan along with the shallot, celery and salt and place in the doorway of the oven. Stir and let soften for about 2 minutes. Add garlic and spinach. Using tongs, stir the spinach for another minute or until completely wilted. Transfer mixture to a bowl and add the breadcrumbs, parsley, Worcestershire and Pernod. Stir in the remaining 3 Tbsp. of softened butter and then fold in the bacon bits.

Line a shallow baking pan or sheet pan with rock salt or crumpled aluminum foil. Nestle the oysters on top so that they won’t tip over. Top each oyster with a teaspoon or so of the sauté mixture. Place the pan in front of the flame for 1 to 2 minutes until hot and bubbly.


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