Oysters Rockefeller
Oysters Rockefeller is perhaps the most famous of all restaurant dishes ever conceived in the USA, created in 1899 at the famed Antoine’s in New Orleans. The original recipe is said to be a secret despite attempts throughout the world to recreate it. The recipe features oyster’s on the half-shell, topped with a mixture of herbs, bread crumbs and olive oil, then baked. It is possible that the original sauce included either Pernod or absinthe.
Ingredients
- 3 tbsp bread crumbs
- 3 tbsp unsalted butter
- 1 oz spinach chopped
- 1 green onion (scallion) chopped
- 1 rib celery chopped
- 1 clove garlic chopped
- 1/4 yellow onion small, chopped
- 2 tsp Pernod absinthe liquer
- 1 tsp red wine vinegar
- 1/2 tsp thyme chopped
- 1/8 tsp anise seeds ground
- 1 tbsp Kosher salt to taste
- 1 tbsp black pepper to taste
- 3 cups coarse rock salt for pan
- 12 oysters bluepoint, on the half shell
Instructions
- Puree bread crumbs, butter, spinach, scallions, celery, garlic, onions, Pernod, vinegar, thyme, anise, salt, and pepper in a food processor. Place mixture in a pastry bag fitted with a 1⁄2" fluted tip; chill. Heat broiler to high.
- Line a baking sheet with rock salt about 1⁄4" deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters; broil until tops are browned, about 4 minutes.
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