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Oysters Rockefeller

Try Raspberry point oysters or Lameque Cocktail oysters for this recipes.

Ingredients

  • Chimichurri Butter
  • 1/3 cup roughly chopped fresh parsley
  • 2 cups packed fresh spinach, cooked or ¼ cup frozen spinach, thawed and water squeezed out
  • Grated zest of one lemon
  • 3 to 4 cloves garlic, minced
  • Pinch of red chile flakes, or to taste
  • 3 tbsp. olive oil extra virgin olive oil
  • Juice of 1/2 lemon
  • Coarse salt and freshly cracked black pepper, to taste
  • ¾ cup butter, room temperature

Method

  1. Make sure to squeeze out all the moisture from the spinach before using.
  2. To make chimichurri butter: Combine parsley, cooked spinach, lemon zest, garlic and chile flakes in food processor and pulse until well combined. Add the olive oil, juice of ½ lemon and blend until smooth. Season with salt and pepper. Set aside.
  3. Oyster Rockefeller Assembly
  4. 3 slices pancetta, sliced, cooked 
  5. 24 oysters, shucked
  6. About ½ cup panko breadcrumbs, for sprinkling on top
  7. 3 to 4 cups kosher salt, for baking sheet
  8. Lemon wedges, for serving
  9. Cook the bacon over medium heat until it browns and just starts to crisp. Transfer with slotted spoon to drain on paper towel. Finely chop. Set aside.
  10. Place rack under broiler in oven. Preheat broiler on high.
  11. Cover bottom of the baking sheet with kosher salt, about ¼-inch deep. Using the coarse salt to balance the shells, arrange the oysters nestled in half shells on the baking sheet.
  12. Sprinkle each oyster with bacon. Spread heaping spoonful of butter mixture over each oyster. (Store any remaining butter in the fridge or freezer rolled in plastic wrap. Cut slices of butter and serve on top of steak, chicken or fish.)
  13. Top each oyster with a sprinkle of panko crumbs. Cook the oysters directly under broiler until just cooked through and panko crumbs are golden brown, about 3 to 4 minutes, depending on heat of broiler if needed. Serve immediately.