Oysters Rockefeller

Ingredients

Fresh oysters

12, shucked and kept in shells

Unsalted butter

4 tablespoons

Spinach

2 cups, chopped

Worcestershire sauce

1 tablespoon

Parmesan cheese

1/2 cup, grated

Breadcrumbs

1/2 cup, preferably panko for extra crunch

Fresh parsley

2 tablespoons, chopped, plus more for garnish

Salt

1/4 teaspoon

Pepper

1/4 teaspoon

Lemon wedges

for serving

Instructions

1. Preheat your oven to 450°F (230°C). Prepare a baking sheet lined with rock salt or crumpled aluminum foil to hold the oysters steady.
2. Carefully shuck the oysters, ensuring they remain in their shells. Place them on the baking sheet, keeping them level to hold the toppings.
3. In a skillet over medium heat, melt the unsalted butter. Once melted, add the chopped spinach and sauté until wilted, about 2-3 minutes. Season lightly with salt and pepper.
4. Stir in the breadcrumbs, grated Parmesan cheese, chopped parsley, Worcestershire sauce, and additional salt and pepper. Mix until well combined and the mixture is heated through, about 2 minutes.
5. Generously spoon the spinach mixture onto each oyster, creating a mound on top.
6. Bake in the preheated oven for about 10 minutes, or until the topping is golden brown and the oysters are cooked through.
7. Remove from the oven and let cool slightly before serving. Garnish with additional parsley and serve with lemon wedges.