← Back to Search Results
American
Oysters Rockefeller

Photo by: Tom Eckerle
Comments: 0
 

Recipe

The less you cook an oyster, the more delicious it will be. Blanketing an oyster with crumbs or cream results in a smothered oyster. Of the many ways to serve oysters in the South, Oysters Rockefeller remains the most famous. It was invented around 1900 by Jules Alciatore, son of the founder of Antoine’s Restaurant. With a glass or two of Champagne, it makes a delightful lunch or supper.

Yield: Serves 2 to 3

Ingredients

  • 1 pound spinach, washed and stemmed
  • 4 tablespoons unsalted butter
  • 3 scallions, chopped
  • 1 clove garlic, minced
  • 1 cup chopped fresh parsley
  • 2 tablespoons dry vermouth
  • 1 tablespoon heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Herbsaint or Pernod
  • Few dashes of hot sauce
  • ¼ cup fresh bread crumbs (optional)
  • Rock salt or kosher salt, for the oyster pans
  • 2 dozen oysters, shucked and left in the half shell

Equipment:

  • 2 large ovenproof pans or jelly roll pans
  • Food processor

Directions

Preheat the oven to 400°. Bring a large pot of lightly salted water to a boil. Submerge the spinach in the water and drain immediately. Melt the butter in a large skillet and sauté the scallions, shallots, and garlic over moderate heat until wilted. Press any excess liquid from the spinach and add it to the pan. Fold in the parsley and the remaining filling ingredients. Puree the mixture in a food processor. To assemble: cover 1 or 2 ovenproof pans with ½ inch of rock salt. Nestle the oysters in the salt; it will keep them level. Spread 1 tablespoon of the spinach mixture over each oyster. Bake for 10 minutes, or until the edges of the oysters begin to curl. Serve immediately.

Notes

Do not wash the oysters after shucking in order to keep the saline flavor. Rock salt keeps oysters level and helps retain the heat.


© Christopher Idone

Note from Cookstr's Editors

Nutritional information is based on 3 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

397kcal (20%)
313mg (31%)
85mg (141%)
960mcg RAE (32%)
1312mg
212mg
19g
2g
5g
29g
104mg (35%)
606mg (25%)
12g (61%)
22g (34%)
19mg (106%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
desserts-4-today Desserts 4 Today
by Abby Dodge
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
nigella-express Nigella Express
by Nigella Lawson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?