Grilled Oysters Rockefeller

How to Make Grilled Oysters Rockefeller

1. 1

   Step 1: Preheat grill and shuck oysters

   Active 12 min · Passive 10 min

   Preheat the grill to medium-high (about 450°F / 230°C) with the lid closed for 10 minutes. While the grill heats, shuck the oysters: use an oyster knife to open each shell, loosen the oyster meat but leave it sitting in the half shell, and transfer the oysters onto a tray or sheet so they’re ready to top. Keep the oyster meat in shell and set aside.

   For this step

   • 24 countoysters, in half shell
   
2. 2

   Step 2: Make the spinach–bacon–Parmesan topping

   Active 8 min

   In a large skillet over medium heat, cook the bacon until crisp (about 6–8 minutes); transfer bacon to a paper towel-lined plate and reserve the fat in the pan. Add the unsalted butter to the pan and melt, then add minced garlic and cook until fragrant, about 30 seconds. Add the baby spinach and sauté until just wilted, 2–3 minutes; transfer the spinach mixture to a bowl to cool slightly. Chop the bacon and stir it into the spinach with 1/2 cup (about 50 g) of the grated Parmesan, the chopped fresh parsley, the zest of 1 lemon (reserve the second lemon for serving), and kosher salt & freshly ground black pepper to taste. (The remaining 1/4 cup Parmesan will be used for finishing in step 3.)

   For this step

   • 6 slicesbacon
   • 3 tbspunsalted butter
   • 3 clovesgarlic
   • 10 ozbaby spinach
   • 1/4 cupfresh parsley, chopped
   • 2 countlemon
   • 1 tspkosher salt & freshly ground black pepper
   
3. 3

   Step 3: Assemble oysters with panko topping

   Active 6 min

   Spoon about 1 heaping tablespoon of the spinach–bacon–Parmesan mixture onto each shucked oyster, pressing gently so the topping sits securely. Sprinkle each topped oyster with a light dusting of the remaining 1/4 cup (about 25 g) grated Parmesan and a thin layer (about 1/4–1/2 teaspoon) of panko breadcrumbs so they crisp on the grill.

   For this step

   • 1 cuppanko breadcrumbs
   
4. 4

   Step 4: Grill until bubbly and crisp, then finish

   Active 3 min · Passive 10 min

   Arrange the assembled oysters directly on the preheated grill grates or on a grill-safe tray; close the lid and grill until the topping is bubbly and the panko is golden and crisp, about 8–10 minutes. Remove oysters with tongs or a spatula, transfer to a platter, and serve hot with lemon wedges (cut the reserved lemon into wedges) for squeezing.
   

1. Preheat the grill to medium-high (about 450°F / 230°C) with the lid closed for 10 minutes. While the grill heats, shuck the oysters: use an oyster knife to open each shell, loosen the oyster meat but leave it sitting in the half shell, and transfer the oysters onto a tray or sheet so they’re ready to top. Keep the oyster meat in shell and set aside.
2. In a large skillet over medium heat, cook the bacon until crisp (about 6–8 minutes); transfer bacon to a paper towel-lined plate and reserve the fat in the pan. Add the unsalted butter to the pan and melt, then add minced garlic and cook until fragrant, about 30 seconds. Add the baby spinach and sauté until just wilted, 2–3 minutes; transfer the spinach mixture to a bowl to cool slightly. Chop the bacon and stir it into the spinach with 1/2 cup (about 50 g) of the grated Parmesan, the chopped fresh parsley, the zest of 1 lemon (reserve the second lemon for serving), and kosher salt & freshly ground black pepper to taste. (The remaining 1/4 cup Parmesan will be used for finishing in step 3.)
3. Spoon about 1 heaping tablespoon of the spinach–bacon–Parmesan mixture onto each shucked oyster, pressing gently so the topping sits securely. Sprinkle each topped oyster with a light dusting of the remaining 1/4 cup (about 25 g) grated Parmesan and a thin layer (about 1/4–1/2 teaspoon) of panko breadcrumbs so they crisp on the grill.
4. Arrange the assembled oysters directly on the preheated grill grates or on a grill-safe tray; close the lid and grill until the topping is bubbly and the panko is golden and crisp, about 8–10 minutes. Remove oysters with tongs or a spatula, transfer to a platter, and serve hot with lemon wedges (cut the reserved lemon into wedges) for squeezing.