Oysters Rockefeller
Submitted by harry
Oysters Rockefeller, the New Orleans classic appetizer with fresh oysters on the half shell topped with a rich spinach, scallion, and anchovy butter and broiled hot.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsOysters Rockefeller was invented at Antoine’s in New Orleans in 1889, named for John D. Rockefeller because the sauce was so rich it reminded the chef of money. The original recipe is still a closely guarded secret, but versions like this one with spinach, scallion, celery, and anchovy-spiked butter have become the standard.
The backbone is a bright-green spinach purée with finely chopped aromatics, bound with butter and a splash of cream. A kiss of chopped anchovy gives it the umami backbone that makes every bite deeper than you’d expect. Spoon the mixture over freshly shucked oysters on the half shell, then broil until the topping browns and the oyster liquor bubbles around the edges.
Serve immediately with lemon wedges. This is not a hold-and-reheat appetizer.
Chef Tips
- Rock salt or crumpled foil on the baking sheet keeps the oyster shells upright and steady so the sauce doesn’t slide out.
- Drain the cooked spinach aggressively. Water content is the enemy of a properly thick topping.
- Do not overcook the oysters. 4 to 5 minutes under a hot broiler is enough. Longer and they turn rubbery.
- Mince the anchovies fine, almost to paste. Chunks feel out of place on top of an oyster.
Variations
- Add a splash of Pernod or Herbsaint to the sauce for the authentic Antoine’s anise note.
- Top with a dusting of Parmesan or gruyere just before broiling for a cheesier finish.
- Swap spinach for watercress for a peppery twist.
Ingredients
Directions
Preheat oven.
Pick over spinach and remove any tough stems and leaves.
Rinse well and put in a saucepan.
Cover and cook, stirring, until spinach is wilted.
Cook briefly and drain well. Squeeze to remove excess moisture.
Blend or put through a food mill. There should be about 2 cups.
Put the scallions, celery, and parsley into the container.
There should be about 1 cup finely blended.
Chop the anchovies and garlic together finely.
Heat 4 tablespoons of butter in a skillet and add the scallion Stir about 1 minute and add the anchovie mixture. Cook, stirring, about 1 minute, and add the spinach. Stir to blend. Heat remaining 4 tablespoons of butter in a saucepan and Blend, stirring with a wire whisk, and add oyster liquor, stirring vigorously with the whisk.
Comments