Oysters Rockefeller

Oysters Rockefeller is a classic American dish that originated in New Orleans, Louisiana, at the infamous Antoine’s Restaurant in 1899. The dish was created by Jules Alciatore, the son of the restaurant’s founder, Antoine Alciatore. You might wonder how the wealthiest American of his day became associated with a luxury mollusc – actually that might not sound so obvious but there we are.

Why the name “Rockefeller”?

The dish was named after John D. Rockefeller, one of the wealthiest men in the United States at the time. It earned this name because the richness of the sauce used in the dish was likened to Rockefeller’s immense wealth. The buttery, herbaceous, and luxurious topping symbolized opulence, and the dish became synonymous with indulgence.

Origins and Ingredients

The original recipe for Oysters Rockefeller remains a closely guarded secret of Antoine’s Restaurant to this day. However, it is known to include a combination of green vegetables  which are often speculated to be parsley, spinach, or watercress, butter, breadcrumbs, and seasonings. Many modern interpretations of the dish incorporate spinach, but Antoine’s has denied that spinach was ever part of the original recipe. It is possible they say this just to add extra mystery to the dish or genuinely used another green vegetable.

Cultural Significance

Oysters Rockefeller quickly became a signature dish of New Orleans, embodying the city’s rich culinary traditions and its penchant for tasty and decadent cuisine. Its enduring popularity has made it a staple in fine dining establishments across the United States.

Today, the dish is a hallmark of classic Creole cuisine and remains a testament to the creativity and innovation of New Orleans chefs during the late 19th century.

Ingredients

• 16 fresh oysters (in the shell)
• 1/2 cup (1 stick) unsalted butter
• 2 garlic cloves, minced
• 2 green onions, finely chopped
• 1 cup fresh spinach, finely chopped
• 1/4 cup parsley, finely chopped
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup breadcrumbs (I would use panko in preference)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons Pernod (or anise-flavoured liqueur) (optional)
• Lemon wedges for serving

Equipment Needed

1. Oyster knife
2. Baking sheet
3. Aluminium foil
4. Medium skillet
5. Spoon
6. Small food processor or knife for chopping
7. Mixing bowl
8. Fine grater for Parmesan
9. Oven or broiler

Preparation and Cooking Times

• Preparation time: 25 minutes
• Cooking time: 10 minutes
• Total time: 35 minutes

Instructions

1. Prepare the Oysters
   • Preheat your oven to 220°C (425°F).
   • Shuck the oysters with an oyster knife, being careful to keep the meat intact. Discard the top shell and place the oysters in their bottom shells on a foil-lined baking sheet.
2. Make the Rockefeller Topping
   • In a skillet, melt the butter over medium heat. Add the minced garlic and green onions and sauté for 2 minutes.
   • Add the chopped spinach, parsley, cayenne pepper, black pepper, and salt. Cook for 2-3 minutes until the greens wilt.
   • Stir in the breadcrumbs, Parmesan cheese, and Pernod (if using). Mix well to combine.
3. Assemble the Oysters
   • Spoon a generous amount of the Rockefeller topping onto each oyster, completely covering the oyster meat.
4. Bake the Oysters
   • Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the topping is golden brown and slightly crispy.
   • Alternatively, broil the oysters for 3-5 minutes, watching carefully to avoid burning.
5. Serve
   • Serve the oysters hot with lemon wedges on the side.

Nutritional Information (Per Serving, 4 Oysters)

• Calories: 210 kcal
• Protein: 8 g
• Fat: 16 g
  • Saturated Fat: 9 g
• Carbohydrates: 9 g
  • Fibre: 1 g
  • Sugar: 1 g
• Cholesterol: 50 mg
• Sodium: 320 mg