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Oysters Rockefeller with Bacon

A tray of oysters Rockefeller with bacon--baked oysters topped with bread crumbs, bacon, and butter
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.
Annemarie Ahearn

Prep 35 mins
Cook 10 mins
Total 45 mins
10 to 12 servings


  • 8 strips thickly sliced bacon cut into 1/4-inch (6-mm) dice
  • 4 tablespoons unsalted butter
  • 2 smallish shallots peeled and minced
  • Kosher salt
  • 1/2 about 6 oz loaf day-old country bread 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


  • Preheat the oven to 400°F (200°C).
  • 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.
  • 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.