Oysters Rockefeller sound really fancy, and they are, but they are easily cooked under your oven broiler.

The warm, decadent oysters seared with spinach, shallot, and Panko breadcrumbs make you feel like you’re eating in a Michelin story restaurant when in fact you made them pretty easily and inexpensively at home.

Make these for your significant other and you will be a hero for months! Serve with a good bottle of sparkling wine, which is what champagne is called in the United States. Gloria Ferrer Caves & Vineyards is always my go-to vineyard. They are known for their crisp, fruity, and food-friendly profiles, including their flagship Sonoma Brut and Blanc de Noirs, which is my personal favorite. A great alcohol removed option is Freixenet Alcohol-Removed Sparkling White Wine.

Don’t worry if the month doesn’t have an R in it. Oysters are farmed and they are sterile.

EQUIPMENT: oyster shucker, baking pan

Oysters Rockefeller

Recipe by Anna Stockel Cuisine: AmericanDifficulty: Average

Servings

2

servings

Prep time

15

minutes

Cooking time

5

minutes

Ingredients

• 6 fresh oysters, shucked, on half shell, liquor retained

• 1 Meyer lemon, cut into wedges

• 1/3 cup Panko breadcrumbs

• 1/4 cup chopped baby spinach

• 1/2 shallots, finely minced

• 2 tablespoons organic unsalted butter

• sea salt

• freshly ground black peppercorns

• favorite hot sauce

Directions

• Preheat boiler.
• Arrange oysters and lemon on a small metal tray. Stabilize oysters with foil if shells rock.
• Place the Panko in a mixing bowl and stir in spinach, shallots and butter. Set aside.
• Spoon topping onto oysters, fully covering flesh but not overflowing shell.
• Sprinkle very lightly with salt and pepper.
• Place tray under broiler.
• Broil 2–4 minutes, watching continuously.
• Remove when topping is deeply golden and oyster edges just tighten.
• Serve immediately with lemon wedges and hot sauce.