How To Make Oysters Rockefeller

As the story goes, oysters Rockefeller was created in the New Orleans restaurant Antoine in 1899. The dish was so rich they named it after the wealthiest man in America at the time, the famous John D. Rockefeller. The recipe for the original oysters Rockefeller, the one created by Jules Antoine, is said to have gone with him to the grave so the one we know today is merely an assumption of what it was. It’s even rumored that to achieve that legendary green color that Jules Antoine added a touch of absinthe, a very popular drink at the time. What we do know for sure is that we’re not complaining with the version we have today. Oysters Rockefeller takes our favorite mollusk and completely blows it up with delicious goodness. Most recipes for this dish include spinach, like this one, although it is said by Antoine chefs that the original version contained no spinach and rather a mix of greens like carrot and celery tops. The greens are then mixed with sautéed garlic, a white wine reduction, breadcrumbs and Parmesan cheese and then put on top of the oysters and baked until it’s warm, crunchy, cheesy goodness. Talk about luxurious!

Watch along with this video featuring one of our online culinary school chefs to learn how to make your own Oysters Rockefeller at home. The only thing you’ll have to worry about with this recipe is over indulging!

Oysters Rockefeller

4 oz unsalted butter
2 garlic cloves, minced
1 oz Panko bread crumbs
2 shallots, finely chopped
1 fl oz Pernod (or any anise flavor liquor)
2 cups chopped fresh spinach
2 tbsp olive oil
¼ cup grated Parmesan
1 tbsp chopped parsley
18 oysters on half shell
Salt and pepper
Rock salt

1. Melt butter in skillet. Sautée the garlic for 1 minute. Place bread crumbs in mixing bowl and add half the garlic butter. To the remaining butter in the skillet, add shallots and spinach and cook for 2 minutes until the spinach wilts. De-glaze the pan with Pernod. Season with salt and pepper. Allow the mixture to cool down.
2. Finish the bread crumbs by adding the olive oil, Parmesan cheese and parsley and then season with salt and pepper. Spoon spinach mixture on each oyster followed with the bread crumb mixture.
3. Sprinkle a baking pan with rock salt; arrange the oysters in the salt to steady them. Bake in a preheated oven at 450F for 10 minutes or until golden brown. Serve oysters with lemon wedges.

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