Oysters Rockefeller Recipe
These babies are best right out of the broiler bubbling with butter, cheese, herbs and spinach. They serve them up 6 to a person in New Orleans, but I have no problem disappearing 12 all by myself. | www.lakesidetable.com
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Oven
- Cuisine: American
- 24 oysters
- 12 tablespoons unsalted butter
- 2 shallots
- 1 1/2 cups fresh spinach, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh chervil (or parsley), finely chopped
- 1 tablespoon fresh tarragon, finely chopped
- 2 tablespoons Pernod (anise liquor)
- 1 1/4 cup Parmesan cheese, grated
- 1/2 cup bread crumbs, gluten free (optional)
- salt and pepper to taste
- Tabasco sauce
- mortar and pestle (or fork and bowl)
- measuring cups and spoons
- knife and cutting board
- cookie sheet
- rock salt (enough to lightly cover the bottom of the cookie sheet)
- oyster knife
Scrub oysters clean and open all oysters. Save as much of the oyster liquor as you can. Dislodge oyster from shell. Throw away one side of each shell and set aside the oysters and liquor.
Preheat oven to 450.
In the mortar, combine butter, shallots, garlic, spinach, and herbs. Mix well with the pestle.
Add the bread crumbs and mix thoroughly.
On the cookie sheet, spread a 1″ layer of rock salt to cover the entire sheet. This will keep the oysters from falling over. If they are still falling over, moisten the salt with water. Nestle the oyster shells face up in the salt.
Put one oyster and little of it liquor in each shell. Spoon about a tablespoon (depends on size of shell) of spinach/herb mixture on top of each oyster. Cover with parmesan cheese.
Put oysters in the oven and bake for 8 minutes. Cheese should be melted, bubbling and brown. Serve immediately.
Pure protein, lots of fresh herbs, butter, and cheese make this a low carb girl’s dreams come true!
Oyster Rockefellers made their first appearance in 1899 at Antoine’s in New Orleans. They are still served there today and their recipe remains a mystery. Apparently, they do not use spinach for their Rockefellers. Rumor has it, they use celery greens. Personally, I love spinach on Oyster Rockefellers. However, I’m sure the original is scrumptious!