I am not usually a fan of seafood and normally won’t eat oysters. But I do love Oysters Rockefeller, I think because of all the yummy goodness on top that I can’t even taste the oysters.
I made this for the first time for our Valentines Day dinner. Even though Oysters are in season now in Sneads Ferry, when I went to the seafood market I couldn’t purchase just a dozen. They only sell by the bushels. So I got these little oysters from the Harris Teeter seafood counter to make Ralph Oysters Rockefeller!
Tip: When cooking them in the oven watch closely to not burn the bread crumbs. I think they were a little too crispy at 15 mins in. You just want to warm them up a bit.
Preheat oven to 450 degrees and spread baking sheet with rock salt.
Pry open oyster shells with an oyster knife and loosen each oyster. Throw away the top from the shell and arrange oyster shells on baking sheet.
Finely chop the onion and celery.
Melt 3 tablespoons of butter in pan over medium heat and add the celery and onion. Cook for about 1 minute.
Add the chopped spinach and the remaining butter and cook for another couple minutes until the spinach has wilted.
Add the white wine and cook for another 2 minutes stirring constantly.
Add the cream and continue to stir. The mixture can be made ahead of time.
Assembling the Oysters
Spoon the spinach mixture evenly over each oyster.
Top with the crumbled bacon and sprinkle with the chopped parsley.
Combine the Parmesan and the Panko breadcrumbs and scatter evenly over the oysters with a dot of butter on top.
Bake for 10-15 minutes. Watch carefully until the edges of the topping is lightly browned. You don't want to over cook them!
Carefully transfer the hot shells to a platter and serve immediately with lemon wedges. Enjoy!