Oysters Rach-A-Feller
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Oysters Rach-A-Feller

Don't let oysters intimidate you! With the right knife and a little practice, anyone can get the hang of shucking. Still not convinced? You can always ask your fishmonger to do the dirty work for you.


  • Rock salt or coarse salt, for lining baking sheet

  • 24 oysters, shucked on the half shell

  • 2 tbsp. EVOO

  • 2 oz. pancetta or bacon, finely chopped

  • 2 tbsp. butter

  • 1 large shallot, finely chopped

  • 2 large cloves garlic, chopped or grated

  • 2 tsp. Calabrian chile paste or 1 tsp. crushed red pepper

  • ½ cup dry (white) vermouth or ¼ cup Pernod

  • 2 cups finely chopped spinach

  • 1 tbsp. lemon zest

  • 1 ½ cups panko breadcrumbs

  • ½ cup grated Parmigiano-Reggiano

  • Handful fresh parsley, chopped (about ¼ cup)

  • 1 lemon, cut into small wedges, seeded


Step 1

Set a rack in the top third of the oven and preheat to 450°. Fill a large baking sheet with salt (about 4 cups, enough to make a stable bed for the oysters) and nestle in the oysters in their half shells.

Step 2

Heat EVOO in a nonstick skillet over medium-high heat. Add pancetta or bacon and stir to render for 2 minutes. Add butter, shallot, garlic, and chile paste or flakes, swirling for 1 minute. Pour in vermouth, swirl, and remove from heat. Add spinach and lemon zest, stirring, until wilted. Transfer mixture to a bowl and stir in panko and Parmigiano-Reggiano until combined.

Step 3

Spoon mixture evenly on top of oysters. Bake until tops are golden, about 10 to 12 minutes. Garnish with parsley and arrange on plates or a platter with lemon wedges.

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