Oysters Rockefeller

by Michael on August 23, 2011

With summer almost over, I am starting to get the itch for oysters.  But since it is still early on the season for oysters I won’t eat them raw.  So Oysters Rockefeller it is.  Oysters Rockefeller was created at the New Orleans restaurant Antoine’s. The dish was named Oysters Rockefeller after John D. Rockefeller, the richest American at the time, because of the richness of the sauce. Though the original recipe is a secret, the sauce is known to be a puree of a number of green vegetables. It consists of oysters on the half-shell topped with the sauce and bread crumbs and then baked. But using my creative freedom, I have made it my own.
Oysters Rockefeller Recipe

2 tablespoons Olive Oil
1 tablespoons unsalted butter
2 Tablespoons Minced garlic
2 Tablespoons chopped shallots,
10 ounce package fresh spinach
Salt and pepper, to taste

1 cup Heavy Cream
1/4 cup Pernod
2 Dashes Tabasco Sauce

2 dozen oysters, on the half shell
1/3 cup Panko bread crumbs
1/4 cup grated Parmesan
2 tablespoon chopped parsley


1>Heat oil and butter in a large pot, with a lid, until the butter is bubbling.  Add the garlic and shallots and sweat for 1 minute.  Add in the spinach, season with Salt and Pepper, Toss the spinach around in the pot, Cover and remove from heat.

2> In another pot bring the cream to a boil and reduce by about half. Careful the cream can boil over very easily.  Add the Pernod and Tabasco and bring back to a boil.  Remove from the heat.

3> Open the oysters.  Make Sure they are fresh and smell good.  If you buy the from a reputable fish merchant they will probably open them for you but use them that day or the day after.  Now top each oyster with about 1 tablespoon of the cooked spinach, sprinkle each with about ½ Tablespoon of Panko, and spoon over 1 Tablespoon of the sauce.  Now Sprinkle the top with the rest of the Panko and the Parmesan

4> Bake in a 400° oven for about 15 Minutes. Sprinkle with Chopped Parsley and Serve.

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