Oysters Rockefeller

Oysters Rockefeller
Oysters Rockefeller
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 first-course servings
American Shellfish Bake Oyster Fall Bon Appétit
  • 1/2 cup chopped green onions
  • 1 teaspoon hot pepper sauce
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons pernod or other anise-flavored liqueur
  • 1 garlic clove
  • 2 cups loosely packed fresh spinach
  • 1 bunch watercress, stems trimmed
  • 3/4 cup (11/2 sticks) unsalted butter, room temperature
  • 1 teaspoon fennel seeds, ground
  • 1 pound (about) rock salt
  • 24 fresh oysters, shucked, shells reserved
  • Carbohydrate 16 g(5%)
  • Cholesterol 123 mg(41%)
  • Fat 22 g(34%)
  • Fiber 1 g(3%)
  • Protein 17 g(34%)
  • Saturated Fat 12 g(62%)
  • Sodium 496 mg(21%)
  • Calories 336

Preparation Position rack in top third of oven and preheat to 450°F. 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.

Preparation Position rack in top third of oven and preheat to 450°F. 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.

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