Oysters Rockefeller was first created in 1899 at the New Orleans restaurant Antoine’s by Jules Alciatore, son of the restaurant’s founder Antoine Alciatore. Jules invented the dish as a result of there being a shortage of escargot. Made from oysters on the half shell topped with a rich buttery sauce, herbs, and breadcrumbs, it was named for its richness after John D. Rockefeller, the wealthiest American at the time. Though the recipe has been imitated, it’s been said that Jules took his original recipe to the grave with him. It’s speculated that watercress was included in the original recipe whereas today spinach is more commonly used. Other modifications include using diced oysters in place of whole and adding bacon as a non-traditional topping.
Recipe Servings: 6
Ingredients
- 1 garlic clove, minced
- 2 cups spinach, cleaned and chopped
- ½ cup green onion, minced
- ¾ cup butter
- ½ cup dry breadcrumbs
- 2 Tbsp anise liqueur
- 1 tsp hot pepper sauce
- 1 lb rock salt
- 24 fresh oysters, shucked, shells reserved
- ¼ cup Parmesan, grated
- 2 lemons, quartered
Directions
- Preheat oven to 450°F.
- Grind garlic, spinach, and green onion together until very fine.
- Separately, combine butter, breadcrumbs, anise liqueur, and hot sauce.
- Add the spinach mixture to the breadcrumb mixture, taste, and correct the seasoning.
- Spread rock salt on a baking sheet. Arrange oysters in half shells on the salt.
- Divide the spinach mixture between the oyster shells. Sprinkle each with cheese.
- Bake until browned, about 8–10 minutes.
- Serve hot with lemon wedges on the side.
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