OYSTERS ROCKEFELLER

Oysters Rockefeller was created in New Orleans at the turn of the last century. It was named for John D. Rockefeller, the richest man in America at the time, because he and the dish had something in common. If you don’t overcook them, oysters are juicy and creamy and taste luxuriously rich. Without changing too much from the classic recipe (aside from reducing the loads of butter), the fat content went from 22 grams to just under 6 grams—with most of that coming from the oysters themselves. This dish is a fabulous throwback that won’t set you back. Oysters Rockefeller are baked in piles of coarse salt not just to anchor the liquid in the oyster shell but also because salt is an excellent conductor of heat. Serves 4

1. Heat a medium nonstick sauté pan over medium heat. When the pan is hot, add the butter. When butter has melted, add the onion and garlic to the pan. Sauté until the onion is translucent, about 4 minutes.

2. Add about ¼ cup of the oyster liquor, the evaporated milk, and the spinach to the pan. Raise the heat to high and boil the sauce until most of the liquid has evaporated, about 6 minutes. Stir in the panko and 2 tablespoons of the cheese. Season the spinach mixture with salt and pepper to taste. Refrigerate the mixture until cold, about 1 hour.

3. Preheat the oven to 450°F.

4. Spread the coarse salt out in a large shallow baking dish. Lay the oysters in the salt, nestling them in slightly so they are level and secure. Divide the spinach mixture among the oysters, and sprinkle with the remaining 1 tablespoon cheese. Bake until the oysters are golden and bubbling around the edges, 10 to 12 minutes. Serve immediately.