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Oysters Rockefeller

Source of Recipe

From "The Best of New Orleans" by Ryan Boudreaux


Recipe Introduction

"One of the appetizers famously served in many New Orleans restaurants originated at the celebrated French Creole Antoine's Restaurant, founded in 1840 by Antoine Alciatore. This dish was created by his son, Jules Alciatore, in 1899. The dish was named after John D. Rockefeller, the richest American at the time — some say because of the richness of the sauce, others because the spinach represents the color of money."

List of Ingredients

â—¦ 1 tablespoon unsalted butter
â—¦ ½ cup minced onion
â—¦ 1 stalk celery, minced
â—¦ 1 ½ teaspoons minced garlic
â—¦ 1 pound frozen chopped spinach, thawed and squeezed dry
â—¦ 1 ounce anisette liquor, Herbsaint, or Pernod
â—¦ 1 teaspoon dry mustard
â—¦ 1 teaspoon Worcestershire sauce
â—¦ ¼ teaspoon cayenne pepper
â—¦ ¼ teaspoon fennel seed
â—¦ ½ cup heavy cream
â—¦ 24 raw oysters in their shells
â—¦ ½ cup grated Parmesan cheese


Recipe

Preheat the oven to 375° F.

In a medium saucepan over medium-high heat, melt the butter. Add the onion, celery, and garlic and sauté for about 5 minutes, until soft and translucent. Stir in the spinach until well blended. Add the liquor and cook for about 1 minute, allowing the liquid to evaporate. Stir in the mustard, Worcestershire sauce, cayenne pepper, and fennel. Add the cream and simmer for about 5 minutes, stirring often, until thickened.

Shuck the oysters, discarding the top shells. Place them, in their half-shells, on a baking sheet. Spoon the spinach mixture evenly between the oysters, then sprinkle with the Parmesan cheese. Bake for about 20 minutes, until the topping is browned and bubbling. Transfer the oysters to a serving platter and have cocktail forks ready.


Makes 4 to 6 servings