Origin Story
OYSTERS ROCKEFELLER is an iconic dish born of necessity in 1899 at the legendary Antoine’s restaurant in New Orleans. French snails for their signature dish Snails Bourguignon were in short supply. Owner Jules Alciatore (the son of founder Antoine Alciatore) substituted abundantly available local oysters and baked them on the half shell in a bright green sauce. Jules named the dish “Oysters Rockefeller” because the sauce was money green and rich as millionaire John D. Rockefeller.
The original recipe remains a mystery, but we know that it was likely a puree of many green vegetables and herbs - no spinach. The ingredients have evolved and vary by region, but always tend to include spinach or other green vegetables, butter and a healthy splash of liquor.
Here’s our twist on the classic.
Oysters Rockefeller Recipe
Tops 4 dozen oysters
OYSTERS ROCKEFELLER RECIPE CARD
Ingredients:
4 dozen oysters, on the half shell
4 cloves of garlic
2 tbsp. butter
1/2 cup garlic, minced
1/2 cup shallots, thinly sliced
A handful of fennel seeds, toasted
1/2 bag (about 8 oz.) fresh spinach
1 cup cream cheese, softened
1/2 cup shredded Parmesan cheese
3 tbsp. Pernod
Salt to taste
Preparation:
Toast the fennel seeds in a dry pan over high heat. Set aside. Reduce heat to medium-low and melt the butter. Add garlic and shallots, and sweat until translucent. Toss in spinach and sauté for 2 minutes or until it wilts. Deglaze the pan with the Pernod. Add salt to taste.
Remove from heat and meld the mixture with the softened cream cheese. Arrange the shucked oysters on a baking sheet or muffin pan (which cradles the half shell oysters perfectly) and add one spoonful of the savory mixture to each. Next, sprinkle the shredded Parmesan cheese atop each oyster. Bake in a preheated 450 degree oven for 6 - 7 minutes or broil under a medium flame until bubbling and golden brown.
Serve:
Be careful, they’re hot little oysters! Use a large serving spoon or spatula to transfer from pan-to-plate. When the shells are cool to the touch, devour!
Notes:
Sweating is a technique used to drawn out moisture and soften aromatic vegetables like onions and garlic without browning them. They key is to cook the onions and garlic on a low heat until they are translucent.
Local Ingredient Source:
Fresh Cape Oysters
Recipe Courtesy of Mac’s Seafood. All rights reserved.
