Oysters Rockefeller Recipe - Cooking Index
Oysters Rockefeller Recipe - Cooking Index
The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. This lighter take features spinach, watercress, green onions and grated Parmesan.
Type: Fish, Shellfish| 1 | Garlic clove | |
| 2 cups | 474ml | Fresh spinach - (loosely packed) |
| 1 | Watercress - stems trimmed | |
| 1/2 cup | 31g / 1.1oz | Chopped green onions |
| 3/4 cup | 148g / 5.2oz | Unsalted butter - (1 1/2 sticks) - room temperature |
| 1/2 cup | 73g / 2.6oz | Dry breadcrumbs |
| 2 tablespoons | 30ml | Pernod or other anise-flavored liqueur |
| 1 teaspoon | 5ml | Fennel seeds - ground |
| 1 teaspoon | 5ml | Hot pepper sauce |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 lb | 454g / 16oz | Rock salt - (about) |
| 24 | Fresh oysters - shucked, and | |
| Shells reserved | ||
| 1/4 cup | 36g / 1.3oz | Freshly-grated Parmesan cheese |
Position rack in top third of oven and preheat to 450 degrees. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
This recipe yields 8 first-course servings.
Source:
Bon Appetit, September 1999
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