Oysters Rockefeller

Shucking fresh oysters and preparing them with a luscious spinach and parmesan breadcrumb topping is an experience in itself—a ritual that brings people closer and sets the tone for a memorable evening. The freshness of the oysters, the warmth of the oven, and the aroma of buttered breadcrumbs wafting through the kitchen create a sense of anticipation that’s perfect for the cooler months.
With a glass of chilled white wine or bubbly in hand, this dish feels like the ultimate celebration of fall. As the leaves turn and the days grow shorter, let the simple act of preparing and sharing Oysters Rockefeller become your new favorite way to savor the season with those you cherish most.

If you are lucky enough to live in the Bay Area be sure to check with your local market to see if they carry oysters (they should arrive daily). We began with 12 large Blue Point Oysters. Generally, they are known for their brininess and mild flavor with sweet aftertaste.
Now gather your tools to shuck the oysters or find someone who knows what they’re doing (or watch a simple You Tube video).
Begin with a dish towel and glove. Carefully open the oyster with an oyster knife and cut under the oyster to release it from the shell. Always hold the oyster flat when shucking so as not to lose any of the flavorful juices once opened. Top shells can be discarded. Oysters can be placed on a sheet pan and put in the refrigerator until ready to use.

INGREDIENTS FOR SPINACH TOPPING:

2 Tablespoons unsalted butter

1 large minced shallot

½ cup packed spinach leaves

½ tsp. Sea salt

Generous pinch of red pepper flakes

1 Tablespoon Vermouth

INGREDIENTS FOR BUTTERED PARMESAN BREADCRUMBS

1 teaspoon of butter

⅓ cup freshly grated parmesan cheese

1 Tablespoon fresh parsley

*In a crunch for time? We love the taste of fresh sourdough breadcrumbs, but you can substitute with Panko or store bought breadcrumbs.

Preparation
Preheat oven to 375 degrees
Melt butter in a large skillet over medium heat. Add the minced shallot and cook until tender (about 3-4 minutes). Add in red pepper flakes, spinach, and season with sea salt and freshly ground pepper. Mix until spinach is wilted down. Deglaze with Vermouth and cook until most of the liquor has evaporated.
For the fresh breadcrumbs, tear up slices of sourdough bread after removing crusts. Place in a food processor and add freshly grated parmesan, butter, and parsley. Pulse until consistency is fine and breadcrumbs and ingredients are well combined.
On a cooking sheet top each oyster with approximately 1-2 teaspoons of spinach mixture. We added even more (gasp!) freshly grated parmesan over each oyster. Place in a preheated oven and cook for 15-20 minutes until the topping is golden brown. You may need to broil the last couple minutes.
After removing from the oven, place on your favorite serving dish and serve with a chilled white wine or your favorite bubbles!