Oysters Rockefeller with bacon isn’t the classic with its mix of herbs and addition of smoky bacon. It’s better. And easy. With its buttery bread crumbs and sophistication, anything it lacks in tradition is more than made up for with sass and class.
These oysters Rockefeller with bacon are a riff on the classic that are certain to elicit oohs and aahs of surprise. Like the traditional preparation, fresh oysters are smothered with a rich bread crumb mixing. Except we’ve snuck in a little salty smoky bacon for a subtle yet satisfying extra indulgence. And instead of spinach there’s a blend of savory herbs for a little unexpected intrigue. Then they’re slid in the oven just long enough to warm the oysters through without changing their lovely texture. All the contrasts of the original in terms of texture and temperature and taste. But better.–Angie Zoobkoff
HOW TO USE THE LEFTOVER FILLING
You’ll likely have a little leftover bacon and breadcrumb filling, which is a good thing. A very good thing. You can easily McGyver it into a topping that crisps nicely in the oven. Sprinkle it atop softer vegetables before roasting or use it as stuffing for halved winter squash. If the filling-turned-topping begins to turn golden and crisp before the vegetables are done, simply loosely cover the baking dish or sheet pan with aluminum foil.
- Quick Glance
- 35 M
- 45 M
- Serves 10 to 12
- 8 strips thickly sliced bacon (about 10 oz), cut into 1/4-inch (6-mm) dice
- 4 tablespoons unsalted butter (2 ounces)
- 2 smallish shallots, peeled and minced
- Kosher salt
- 1/2 loaf day-old country bread (about 6 oz), finely chopped in a food processor
- Pinch of fresh ground black pepper
- 1 handful herbs, such as rosemary, thyme, savory, and/or parsley, finely chopped
- 24 oysters, shucked (reserve the shells and as much of the liquor as possible)
- Lemon wedges, for serving
- 1. Preheat the oven to 400°F (200°C).
- 2. In a large skillet over medium-low heat, cook the bacon until the fat renders. Once the bacon begins to crisp, use a slotted spoon to transfer it to a plate. Add the butter to the skillet and let it melt. Stir in the shallots and a pinch of salt and cook, stirring, until the shallots are softened, 3 to 5 minutes. Add the bread crumbs, pepper, and herbs and stir to combine. Return the bacon to the skillet, increase the heat to medium, and cook until the bread crumbs are golden, about 5 minutes more.
- 3. Arrange the shucked oysters in a single layer on 1 or 2 ovenproof rimmed platters. Spoon a heaping tablespoon of stuffing atop each oyster shell and bake until the liquid is bubbling and the bread crumbs are golden brown and crisp, 5 to 7 minutes. Serve immediately, with lemon wedges on the side.