It’s the most wonderful time of the year… you heard right, it’s oyster season! Celebrate the holidays with Oysters Rockefeller! These are perfect to serve as appetizers before the main holiday meal. This recipe makes enough Rockefeller topping for about 60 oysters, so you can freeze any remaining topping for seconds. Don’t worry, we know you’ll be coming back for more.
- 2 quarts whole milk
- 1 bay leaf
- 2 pieces of clove
- ½ lb of butter
- ½ lb of flour
- Chopped bacon
- Chopped garlic
- Chopped spinach
- Extra virgin olive oil
- Lemon juice
- Shredded parmesan cheese
- Panko breadcrumbs
- Scald 2 quarts whole milk with 1 bay leaf and 2 pieces of clove until it reaches a temperature of approximately 160°.
- To prepare the rue, melt the butter and add flour until you reach a consistency similar to wet sand.
- To finish the Rockefeller topping, add a splash of extra virgin olive oil to a large pot on medium-high heat. Add chopped bacon, garlic, and spinach to the pot and cook until bacon is crispy. Once the spinach is cooked down, add a splash of lemon juice.
- Remove the bay leaf and clover before adding the milk and rue to the Rockefeller topping. Let the mixture boil for approximately 10 minutes. Once thickened, let chill. Chef Jeremiah recommends chilling the topping overnight, but the topping can also be chilled for 2 hours before continuing.
- Preheat oven to 500°.
- To shuck oysters, place the tip of your oyster shucking knife on the joint of the oyster. Firmly pop the shell off and take the abductor muscle off the shell to ensure easy eating later. Be sure to place a towel over the oyster while shucking to avoid injury!
- Place a heaped tablespoon of the Rockefeller topping on each oyster. Top with shredded parmesan and panko breadcrumbs.
- Bake oysters for 12-15 minutes.