Chef Jules Alciatore first began serving oysters Rockefeller at Antoine’s Restaurant in 1899. The dish is named after the era’s richest man, John D. Rockefeller, because it needed a name that conveyed its rich flavor and green filling resembling the color of money.
Oysters Rockefeller
Yield: 36 Oysters
Prep Time
30 minutes
Cook Time
18 minutes
Difficulty
Intermediate
Style
New Orleans
You'll Need
1 small head Boston lettuce, washed, trimmed, spun dry and finely chopped (about 5 cups)
1/2 pound fresh spinach, coarse stems discarded, washed, spun dry and finely chopped (about 3 1/2 cups)
1 cup minced scallion
2 1/2 cups fine dry bread crumbs
1/2 cup minced fresh parsley leaves, plus parsley sprigs for garnish
1/2 cup minced celery
3 cloves garlic, minced
2 sticks (1 cup) unsalted butter
2 tablespoons Pernod or anise-flavored liqueur
1 tablespoon anchovy paste
1/8 teaspoon cayenne, or to taste
12 slices lean bacon
36 large oysters, shucked; deep shells reserved, scrubbed and dried
1/2 cup oyster liquor
Coarse salt
Lemon wedges
MAKE IT
Combine lettuce, spinach, scallion, 1/2 cup bread crumbs, parsley, celery and garlic.
Melt butter over moderate heat and cook the vegetable mixture until the greens wilt. Stir in liqueur, anchovy paste, cayenne, and salt and black pepper to taste. Cover and chill for 1 hour or until cold.
Cook bacon until crisp; drain and crumble.
Arrange one oyster in each reserved shell and moisten with oyster liquor. Spread about half of the vegetable mixture over the oysters, sprinkle with bacon, top with the remaining vegetable mixture, and finish with bread crumbs.
Set the shells on a bed of coarse salt and bake at 450°F for about 18 minutes, until browned. Garnish with parsley and lemon wedges.