Oysters Rockefeller

Feb 5th, 2015 | By | Category: blog, cook something, fish and seafood
Oysters Rockefeller, image by Pachango

Oysters Rockefeller, image by Pachango

Oysters Rockefeller is a rather old recipe, but one diners and oyster lovers still enjoy today. The dish was created in New Orleans at the restaurant Antoine’s in 1899 by Jules Alciatore, son of the restaurant’s founder. It was named for John D. Rockefeller, the richest American at the time, and because the sauce was said to be quite rich, itself.

The original recipe remains a secret; according to sources, the sauce is known to be a puree of a number of green vegetables other than spinach. But Quality Seafood uses spinach in its version to great effect.

Oyster Rockefeller
Serves 4 Entrees


  • 4 TB Butter, Unsalted
  • 2 Garlic Cloves, Minced
  • 1/3 cup Panko Bread Crumbs
  • 2 Shallots, Minced
  • 2 cups Spinach, Washed, Rough Chopped and Stemmed
  • 1/4 cup Pernod
  • 1/4 lb. Bacon, Chopped and Rendered
  • 1/2 cup, Parmesan Cheese, Grated
  • 1/4 cup Heavy Cream


  1. In a sauté pan, render the bacon on medium heat.  Chop and reserve bacon bits.
  2. Using the bacon fat, sweat the shallots and garlic.  Once garlic and shallots are translucent, add the spinach.  Turn heat up to high and season with salt and pepper.  Sauté’ the spinach until wilted and add the Pernod.  Cook until the Pernod is reduced by half and add the cream.  Continue cooking on high until liquid is reduced by half.  Turn off heat and add 1/4 cup of parmesan cheese.  Stir until melted.  Fold in the panko reserving some for the crust.
  3. Top each oyster with the creamed spinach mixture.  Top with remaining bread crumbs and cheese.  (Mixture can be made ahead of time, refrigerate until use.)
  4. Place the oysters under the broiler until bubbling and golden brown on top.  About 5 minutes.
  5. When serving a hot oyster dish, plating requires something a little different than the standard crushed ice.  Try rock salt in the brim of the dish.
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