These Oysters Rockefeller stays true to its name with deep richness and an opulence of flavor. Blue point oysters blanketed in creamy spinach with bacon, parmigiano-reggiano, and topped with a crisp and buttery Ritz cracker crust.
- 12 large oysters
- 1 cup of Creamed Spinach
- 6 slices of thick-cut bacon
- ¼ cup of freshly grated Parmigiano-Reggiano cheese
- 1 cup of Ritz crackers (about 20 crackers) (crushed into crumbs)
- The zest of 1 lemon
- Begin by taking your 6 slices of bacon and laying them across your cutting board so that they lay perpendicular to you. Cut each strip into thin slices, working from right-to-left (unless you are left handed), until all the strips of bacon are now cut into thin strips about the thickness of a quarter.
- Put a large saute pan on the stove and turn the heat on high. After about 20 seconds, add a splash of oil to the pan, followed by the cut bacon. Turn the heat down to medium and continue to cook the bacon, stirring occasionally, until the bacon bits are fully cooked and have no uncooked-rubbery fat left (about 4-6 minutes).
- Once the bacon is cooked, strain off the bacon fat (we will be using it so do not throw it away) and set both aside.
- After the bacon is cooked, rinse your oysters with water to remove dirt and sediment and proceed to shuck each of your oysters. Refer to our "How to Shuck an Oyster" section to learn how.
- Once the oysters are shucked, take the 12 deepest shells and rinse them out on both sides to ensure there is no dirt or grime remaining.
- Once all the shells are cleaned, grab an adequately-sized sheet pan and place each of the 12 deepest shells on the pan with the inside showing.
- Place one of the shucked oysters, along with a splash of their liquid, into each of the shells so that it looks similar to how the oyster looked before you removed them from their shell.
- In a bowl, add the creamed spinach, followed by the cooked bacon bits from earlier and mix to thoroughly combine.
- In another bowl, add the crushed ritz crackers followed by the lemon zest and grated Parmigiano-Reggiano, and mix to combine. Once combined, slowly stream in the bacon fat that was reserved from earlier and mix to evenly distribute.
- Preheat your oven broiler to the lowest setting (about 425 F).
- To assemble the oysters, add about 1 heaping tablespoon of the spinach and bacon mixture to each oyster (so that the spinach serves as a blanket covering the oyster in the shell), followed by enough of the breadcrumb mixture to fully cover the spinach mixture.
- Once all of the oysters are assembled, bake them using your broiler setting only long enough to brown the breadcrumbs and heat the spinach mixture (about 5-6 minutes).
- Once the breadcrumbs are a nice golden brown and the spinach is warm, remove the oysters from the oven and serve on a platter in their shells.
- Serve with lemon on the side and enjoy.
MAde this recipe?
tag @offtheline_cooking on instagram!