1. Prepare the Oysters

Start by shucking the oysters. Carefully use an oyster knife to pry open the oysters, ensuring you don’t break the delicate shell. Once open, carefully remove the oyster from the shell, discarding any debris. You want to leave the oyster in the deeper side of the shell, as this will help hold the topping.

Place the shucked oysters on a baking sheet lined with crushed ice. The ice will help stabilize the oysters during baking and keep them in place. If you prefer, you can also use an oyster shell rack if you have one, but the crushed ice method is effective and widely used.

2. Make the Rockefeller Topping

In a medium skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing them for about 3-4 minutes, or until they become soft and fragrant.

Next, add the chopped spinach to the skillet. Stir and cook the spinach for about 2 minutes, allowing it to wilt and reduce in size. If you’re using fresh tarragon, add it to the skillet as well for a slightly herby note.

Once the spinach is wilted, add the parsley, Worcestershire sauce, hot sauce (if using), and Pernod (if using). Stir everything together, ensuring the mixture is well combined. Let it cook for another minute or two, allowing the flavors to meld.

Now, add the breadcrumbs and Parmesan cheese to the mixture. Stir to combine, ensuring that the breadcrumbs absorb the butter and juices. The breadcrumbs will help give the topping a bit of crunch. Taste and adjust the seasoning with salt and pepper as needed.

Remove the skillet from the heat once the topping is ready. The mixture should be thick but spreadable, with a beautiful green color from the spinach and herbs.

3. Top the Oysters

Carefully spoon the Rockefeller topping onto each oyster. Be generous with the mixture, ensuring that each oyster is well-covered. If necessary, you can use the back of a spoon to spread the mixture evenly.

Once the oysters are topped, you can optionally sprinkle a little more Parmesan cheese on top for added flavor and a golden crust.

4. Bake the Oysters

Preheat your oven to 450°F (230°C). Place the baking sheet with the prepared oysters in the oven and bake for 10-12 minutes, or until the topping is golden brown and bubbling. The oysters should be cooked through, and the breadcrumbs should be slightly crispy.

If you prefer, you can also broil the oysters for the last 2-3 minutes of baking to get an extra crispy, golden top. Keep an eye on them to prevent burning, and remove them from the oven once they are perfectly browned.

5. Serve the Oysters Rockefeller

Once baked, remove the oysters from the oven and transfer them carefully to a serving platter. Serve the oysters hot, garnished with lemon wedges on the side. You can also drizzle a little extra hot sauce or Worcestershire sauce on top for a burst of flavor.

Serve the Oysters Rockefeller immediately, ensuring that the oysters are still warm when enjoyed. They are best eaten fresh from the oven, so be sure to serve them while they are at their peak.