Oysters Rockefeller

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Oysters Rockefeller

Oysters Rockefeller was created in 1899 at Antoine’s Restaurant in New Orleans, Louisiana by Jules Alciatore, the son of the restaurant’s founder.

Why “Rockefeller”?

The dish was named after John D. Rockefeller, the richest man in America at the time, because of the richness of the sauce—loaded with butter, herbs, and greens. The name reflects the luxurious nature of the dish.

Key Historical Notes:

  • Originally meant to replicate a French dish made with snails.
  • Due to a shortage of snails, Jules used local Gulf oysters
  • The exact original reciperemains a secret, but it’s known to include:
    • Butter
    • Bread crumbs
    • Green herbs (possibly parsley, green onions, or spinach—though Antoine’s insists there’s no spinach)
    • Pernod or similar anise-flavored liqueur (in modern versions)

Today, Oysters Rockefeller is a staple in upscale seafood dining and a celebrated part of New Orleans cuisine.

Ingredients

  • 12 fresh oysters, shucked, on the half shell
  • 2 tbsp unsalted butter
  • 2 cloves garlic, finely minced
  • 2 green onions, finely chopped
  • 2 cups fresh spinach, chopped (or use parsley if you want to go traditional)
  • 1/4 cup breadcrumbs(preferably panko for texture)
  • 1/4 cup Pernod, absinthe, or dry white wine(optional but traditional)
  • 1/4 cup grated Parmesan or Pecorino cheese
  • Salt and pepper, to taste
  • Lemon wedges, for garnish
  • Coarse salt or rock salt, for baking bed (optional)

Instructions

  1. Preheat ovento 450°F (230°C).
  2. Prepare oyster bed: Line a baking dish with a layer of coarse salt to keep the oyster shells level (or use a muffin tin for stability).
  3. Make the topping:
    • Melt butter in a skillet over medium heat.
    • Sauté garlic and green onions for 1–2 minutes until fragrant.
    • Add chopped spinach and cook until wilted, about 2 minutes.
    • Stir in breadcrumbs and optional Pernod. Cook until most liquid evaporates.
    • Remove from heat. Stir in Parmesan. Season with salt and pepper to taste.
  4. Top the oysters: Spoon a generous amount of the spinach mixture over each oyster.
  5. Bake: Place the oysters in the oven and bake for 8–10 minutes, or until the tops are lightly browned and bubbling.
  6. Serve: Garnish with lemon wedges. Serve hot.

Optional Additions

  • A touch of cream or béchamel saucein the spinach mixture.
  • Baconor tasso hamfor a smoky flavor.
  • A few drops of Tabasco or hot saucefor heat.

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and seafood pages.

Oysters Rockefeller