This recipe was first created in 1899 at Antoine’s, a New Orleans restaurant, and consists of oysters served on the half-shell with other toppings. Parsley or other green herbs are added, along with breadcrumbs and a rich butter sauce, and they the oysters are broiled or baked. The dish was named after John D Rockefeller, the richest American at the time, because the sauce was so rich.
This recipe was developed because of the shortage of French snails at the time. Local oysters were plentiful. Antoine’s has been serving the original recipe for more than a century and it is believed that more than three and a half million orders of oysters Rockefeller have been served during that time. The original recipe is a secret, although it is thought to contain a puree of various green vegetables.
A lot of New Orleans restaurants claim to serve the original dish but that recipe has never left the family’s hands, so competing restaurants have dishes which are very similar, but not identical. The bright green color seems to come from spinach although Antoine’s denies using any. A laboratory analysis carried out in 1986 discovered the main ingredients to be pureed, strained celery, parsley, and chives or green onions, as well as capers and olive oil.
- 4 tablespoons unsalted butter
- ⅓ cup panko breadcrumbs
- ¼ cup grated Parmesan
- 2 dozen oysters, on the half shell
- 2 chopped shallots
- 2 cups chopped fresh spinach
- Salt and black pepper, to taste
- Few drops red pepper sauce
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 3 tablespoons Pernod
- 1 tablespoon chopped parsley or chervil
- Rock salt
- Lemon wedges, for garnish
- Preheat the oven to 450 degrees F.
- Melt the butter in a skillet.
- Sauté the garlic in the butter for a couple of minutes.
- Put the breadcrumbs in a mixing bowl and add half the garlic mixture to them.
- Add the spinach and shallots to the remaining garlic butter in the pan.
- Cook for 3 minutes or until the spinach wilts.
- Use the Pernod to deglaze the pan.
- Use dry sherry if you do not have Pernod, or even dry white wine.
- Season the mixture with salt and black pepper and a couple of drops of red pepper sauce.
- Let this mixture cook down for several minutes.
- Mix olive oil into the breadcrumbs, then add parsley and parmesan, and season with salt and black pepper.
- Spoon a teaspoon of the spinach mixture on to each oyster, then a spoonful of breadcrumb mixture.
- Sprinkle rock salt over a baking tray, and then arrange the oysters on top.
- The rock salt is mainly to steady the oysters so they do not topple over.
- Bake for 12 minutes or until golden.
- Serve with lemon wedges.
The reason this dish has stood the test of time is its unbelievable flavor. Oysters can be served raw and plain, used to make stuffing, added to soups, or used to make wonderful snacks like this oysters Rockefeller recipe. Topping the oysters with a crunchy, herby, breadcrumb mixture gives them such a wonderful flavor and this is an elegant appetizer. Impress people by making this classic dish. It is easy to prepare. Oysters are not the cheapest ingredient but you only need to give people three or four each for an appetizer, along with a lemon wedge and perhaps some hot sauce on the side.
Check Out Some of Our Other Hot Content
Leave a Reply
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81337 Views)
- Authentic British Fish and Chips Recipe (33509 Views)
- Handy Guide to Grilling Lobster Tails (26706 Views)
- Chili Soy Sauce Steamed Fish (22334 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21079 Views)
- Fish and Chips (20198 Views)
- Simple Cold Crab Salad (17528 Views)
- Sensational Salmon with Cucumber Dill Sauce (17442 Views)