Simple Oysters Rockefeller

A New Orleans icon born at Antoine’s, Oysters Rockefeller takes briny oysters on the half shell and crowns each one with a rich, herb-laced green sauce before a quick turn in a hot oven. The name nods to the dish’s richness, said to rival Rockefeller himself.

The bed of rock salt is the trick worth knowing. It isn’t for seasoning, but to cradle the wobbly shells so they sit level and the sauce stays put, and it holds heat to cook the oysters evenly from below.

Set an oyster in each shell, blanket it completely with sauce, a generous few spoonfuls each, and bake hot until the tops turn browned and bubbling. Serve them right away, while the shells are still sizzling and the oysters are just warmed through.

Chef Tips

• Use plenty of rock salt to steady the shells and keep them from tipping and spilling the sauce.
• Cover each oyster fully with sauce; any exposed edges dry out and toughen in the heat.
• Bake hot and just until the tops brown, since oysters turn rubbery when overcooked.
• Serve immediately, straight from the oven, so they stay hot and the sauce stays glossy.

Variations

• Top with a little grated Parmesan or a sprinkle of breadcrumbs for a browned, crisp crust.
• Add a splash of Pernod or anise liqueur to the green sauce for the traditional flavor.
• Finish with a squeeze of lemon and a dash of hot sauce just before serving.