Oysters Rockefeller
By Marge Perry & David Bonom
Legend has it this dish, created in 1899 in New Orleans, was named for the very wealthy John D. Rockefeller—because the sauce was nearly as rich as he. The dish has evolved over the years, but is most often made with minced green herbs or leaves, butter and breadcrumbs, baked over fresh shucked oysters in the half shell.
- Yield: 18 oysters
- Cuisine: American
INGREDIENTS
- baby arugula
- baby spinach
- chives
- fresh oysters
- garlic clove
- Hot sauce
- kosher salt
- panko breadcrumbs
- Parmesan Cheese
- Pernod
- unsalted butter
- Worcestershire sauce
DIRECTIONS
- Melt 4 tablespoons of the butter in a large nonstick skillet over medium heat. Add the garlic and cook 2 minutes. Add the spinach and arugula and cook, stirring occasionally, until very tender, 1 1/2 minutes. Stir in the chives and cook 30 seconds. Add the Pernod and breadcrumbs and cook 2 minutes. Remove from the heat. Add the remaining 2 tablespoons butter, Worcestershire sauce, hot sauce and salt
- Preheat the oven to 400°F.
- Transfer the spinach mixture to a cutting board and coarsely chop.
- Sprinkle the kosher salt over a large shallow roasting pan to a depth of 1/2 inch. Arrange oysters in half shells on the salt. Top each oyster with some of the spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8-10 minutes.
