Oysters Rockefeller is a classic broiled appetizer featuring fresh oysters topped with a rich spinach and bacon cream sauce, shredded Asiago cheese, and finished under the broiler until golden. The combination of briny oysters, smoky bacon, and creamy spinach creates an elegant dish that tastes restaurant-quality but comes together quickly at home.
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Shuck the oysters, detaching the muscle from the shell, and arrange them on a baking sheet.
Cook the bacon until crispy (the creator suggests doing this in the oven). Crumble the bacon and reserve about 2 tablespoons of the rendered bacon grease.
In a skillet over medium heat, add the reserved bacon grease and a splash of olive oil. Sauté the chopped shallots until softened, about 2-3 minutes.
Add the minced garlic and cook for another minute until fragrant. Then, add the chopped spinach and cook until wilted.
Pour in the heavy cream and bring to a simmer. Stir in about half of the shredded Asiago cheese until melted and the sauce thickens.
Season the sauce with salt and pepper to taste. Stir in about half of the crumbled bacon.
Spoon a generous amount of the cream sauce over each oyster on the half shell.
Top each oyster with the remaining shredded Asiago cheese and the rest of the crumbled bacon.
Place under the broiler for about 5 minutes, or until the cheese is melted, bubbly, and golden brown.
Garnish with fresh chopped chives and serve immediately.
Best served immediately after broiling. Leftover cooked oysters can be refrigerated for 1 day but are not ideal reheated; consume cold or discard.
oyster knife · broiler or broiler pan
Use an oyster knife with a short, sturdy blade. Hold the oyster flat-side up in a folded towel, insert the knife into the hinge, twist gently to pop the shell, then slide the blade under the oyster to sever the muscle. Keep the oyster level to preserve the brine.
Yes. Prepare the spinach and bacon sauce up to 4 hours ahead, store it covered in the refrigerator, then spoon onto oysters and broil just before serving for best texture.
Preheat your broiler to high. Broil oysters 4–5 inches from the heat for 3–5 minutes, until the topping is golden and the edges bubble. Watch closely to avoid overcooking the oyster meat.
Yes. Parmesan, Gruyère, or Pecorino Romano work well and deliver similar richness and browning under the broiler.
Plan for 3–4 oysters per person as an appetizer, or 6–8 if serving as a main course. This recipe yields 12 oysters.
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