Food & Cooking Recipes Appetizers The Darby's Oysters Rockefeller 5.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 12 A classic recipe for oysters, said to be "as rich as Rockefeller," gets an update from chef Alex Guarnaschelli, Food Network host and executive chef at The Darby. Ingredients 48 small to medium oysters, such as Wellfleet or Beau Soleil, scrubbed 1 cup (2 sticks) unsalted butter, cut into ½-inch slices 6 medium shallots, peeled and thinly sliced Coarse salt ¾ cup all-purpose flour ½ cup Herbsaint 4 cloves garlic, finely grated 1 tablespoon finely chopped oil-packed anchovy fillets, in their oil 1 ½ cups heavy cream 1 pound baby spinach, stemmed, washed, and chopped 1 pound fresh watercress, stemmed, washed, and chopped 2 sprigs fresh basil, chopped 2 sprigs fresh tarragon, chopped ½ cup freshly grated Parmesan cheese ¼ cup toasted panko ¼ cup dried breadcrumbs 2 scallions, trimmed, white and light green parts only, thinly sliced Juice of 1 to 2 lemons Directions Preheat the oven to 375 degrees. Place a strainer over a medium bowl; gently shuck the oysters over the strainer, using the strainer to catch the meat and strain the liquor into the bowl. Reserve the deeper halves of each oyster shell (discarding remaining shells) and scrub clean under cold running water; dry shells and arrange in a single layer on a baking sheet; set aside. In a medium skillet, melt butter over medium heat. Add shallots; season with salt and cool until tender, 3 to 5 minutes. Stir in flour. Add Herbsaint and cook until almost all the liquid has evaporated. Add garlic and anchovies and their oil; stir to combine. Season with salt. Add heavy cream and reserved oyster juices; let cook 1 minute. Stir in spinach, watercress, basil, and tarragon. Cook until mixture thickens, 3 to 5 minutes. If mixture seems too thick, add a little water or heavy cream to thin. Place reserved oyster shells in oven and bake until warm, about 2 minutes. In a medium bowl, mix together cheese, panko, and breadcrumbs until well combined; set aside. Spoon scant tablespoon spinach mixture into each of the shells and top each with a whole oyster. Top with a little more of the spinach mixture and sprinkle with the breadcrumb mixture. Transfer to oven and bake until oysters are warm to the touch, 2 to 3 minutes. Preheat broiler. Place oysters under broiler to brown. Garnish with scallions and season with lemon juice; serve immediately. Rate it Print