2 Recipe: Oysters Rockefeller

Perhaps no recipe better represents the first decade of the 20th century like Oysters Rockefeller, a dish created by Jules Alciatore of Antoine’s Restaurant in New Orleans in 1899, and named for the soon-to-be billionaire John D. Rockefeller because of its rich ingredients. Made with live oysters and lots of butter, it skyrocketed in popularity in the decadent early 1900s. While the original recipe was kept a secret, this is a version, made with Pernod, herbs and heavy cream, has the essence of the era.

Ingredients

36 fresh live oysters on the half shell

6 tablespoons salted butter

6 tablespoons fresh spinach leaves, finely minced

2 large shallots, finely minced

3 tablespoons parsley, finely minced

5 tablespoons breadcrumbs, homemade or panko

Tabasco sauce to taste

1 teaspoon Pernod

1/2 teaspoon salt

Rock salt

Lemon wedges for garnish

Instructions

Using an oyster knife, pry open the oyster shells, then remove the oysters. Discard the top shells and scrub and dry the bottom shells. Drain the oysters, reserving the oyster liquor. You can also ask your fishmonger to perform these steps for you.

In a large saucepan, melt the butter. Add spinach, shallot, parsley, breadcrumbs, Tabasco Sauce, Pernod and salt.  Cook, stirring constantly, for about 15 minutes.  Remove from heat and chop the spinach mixture finely and allow to cool.

Preheat oven broiler. Line an ovenproof plate or baking sheet with a layer of rock salt that has been sprinkled lightly with water, about 1-inch deep. Nestle oysters in the rock salt, making sure they are level.

Place a little of the reserved oyster liquor on each oyster. Spoon an equal amount of the prepared spinach mixture over each oyster and spread to the rim of the shell.

Broil approximately 5 minutes, monitoring continually, until the topping is bubbling and a little brown.

Garnish the plates or platter with the parsley sprigs and the lemon wedges.  Serve immediately.

Makes 6 servings

Recipe adapted from What’s Cooking America