Oysters Rockefeller

• The oysters Rockefeller, with either compound butter or creamed spinach, can be made ahead and kept frozen for up to 3 weeks.

Shucking Oysters and Steaming Process

• This method is for cooked oyster recipes only. Heat a large, dry pan over high heat until it is very hot. Place the cleaned and chilled oysters in the pan, flat side up. Immediately pour in about one cup of water and cover the pan with a lid. Steam for 2-3 minutes on high heat until the shells begin to open. Remove the lid and transfer the oysters to a clean kitchen towel. Once cool enough to handle, remove the top shell, detach the meat from the bottom shell, and drain any excess water.

Compound Butter Topping for Oysters

• Trim off the tough bottom ends of the chard stems. Separate the leaves from the stems. Roughly chop the leaves and set them aside. If the stems are fibrous, peel them to remove any strings. Cut the stems into a brunoise (a fine dice). Wash the fennel. Remove the tough outer layer, trim off the frond-end top, and split the bulb in half. Remove the core, then cut the bulb into a small dice. Mince the shallots, garlic, and tarragon. Set aside.

  Heat a large sauté pan over medium-high heat. Drizzle in oil, add the chopped chard leaves, and cook for a few minutes, stirring constantly, until wilted. Turn off the heat, cover the pan, and let the leaves steam for 5 more minutes. Transfer the leaves to a colander to drain, let them cool, then squeeze out any excess liquid. Give the squeezed leaves a final chop.

  In a separate skillet, melt butter over medium heat. Add the shallots, diced fennel, and garlic, and sweat for about 5 minutes until softened but not browned. Deglaze the pan with Pernod, then transfer the entire mixture to a clean plate to cool completely.

  In a bowl, using a rubber spatula, mix the room-temperature butter. Fold in the cooled fennel mixture, chopped chard leaves, tarragon, and breadcrumbs until fully combined. Season with salt and pepper to taste.

  Top each oyster with a tablespoon of the compound butter mixture.

  Alternative Method (Pre-Made Topping): Alternatively, for uniform portions, roll the compound butter into a 4-millimeter sheet between two sheets of parchment paper or a silicone mat. Freeze completely, then cut into ovals or rounds that match the shape of your oysters.

  Place the topped oysters under a broiler or salamander for about 3 minutes, or until the topping is lightly browned and bubbling. Serve immediately.

Spinach Cream Topping for Oysters

• Heat a drizzle of oil in a large pot or Dutch oven over high heat. Add the spinach and garlic, and stir swiftly until the spinach is just wilted. Turn off the heat, cover the pot, and let it steam for 2 minutes. Transfer the spinach mixture to a colander or a layer of paper towels. Let it cool until safe to handle, then pick out and discard the garlic cloves. Squeeze the spinach thoroughly to remove all excess liquid, give it a rough chop, and set it aside.

  In a large skillet over medium heat, melt the fat. Add the minced shallots and cook until soft and translucent, about 3-4 minutes. Pour in the heavy cream to deglaze the pan, scraping up any browned bits. Allow the cream to reduce by half. Stir in the chopped spinach and cook for another 5 minutes, allowing the flavors to meld. Add the Pernod and grated Parmesan cheese. Stir until the cheese is melted and the mixture is well combined. Season with salt and pepper to taste. Remove from the heat and let the mixture cool completely.

  Top each oyster with the cooled spinach cream. If using, add a few shavings of Gruyère cheese on top. Place under a broiler or salamander for about 3 minutes, or until the topping is lightly browned and bubbling. Serve immediately.