Oysters Rockefeller
Oysters on the half shell topped with a rich green herb and spinach butter and golden bread crumbs, baked until bubbling. The New Orleans classic. Serves 4.
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Oysters Rockefeller was created at Antoine's in New Orleans in 1889 and named for John D. Rockefeller because the sauce was so rich. The original recipe is still a secret; this version uses a bright green butter of spinach, parsley, green onion and a splash of anise liqueur.
Baking the oysters on a bed of rock salt keeps them steady and hot.
Ingredients
- 24 fresh oysters, shucked, on the half shell
- Rock salt, for the pan
- 6 tablespoons unsalted butter
- 3 green onions, finely chopped
- 1 clove garlic, minced
- 2 cups fresh spinach, finely chopped
- 1/4 cup chopped parsley
- 1 tablespoon anise liqueur (optional)
- 1/3 cup panko bread crumbs
- 2 tablespoons grated Parmesan
- Pinch of cayenne
- Lemon wedges
Instructions
- Heat the oven. Heat the oven to 450°F. Spread rock salt in a rimmed baking pan and nestle the oysters in it.
- Make the topping. Melt the butter and cook the green onions and garlic 1 minute. Add the spinach and parsley and cook until wilted, then the liqueur and cayenne. Off the heat, stir in the panko and Parmesan.
- Top. Spoon a little topping onto each oyster.
- Bake. Bake 8 to 12 minutes, until the topping is golden and the oyster edges curl.
- Serve. Serve hot with lemon wedges.
Tips
- A bed of rock salt or crumpled foil keeps the shells level.
- The topping can be made a day ahead.
Questions about this recipe
- Why is it called oysters Rockefeller?
- It was named for John D. Rockefeller, then the richest man in America, for the richness of the sauce.
- Do the oysters cook through?
- Yes; baking cooks them until the edges curl.
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