Oysters Rockefeller

Published on February 5, 2020 | By
oysters rockefellar

Oysters Rockefeller are a great and well recognized New Orleans tradition. Antoine’s Restaurant, one of the oldest restaurants in America, was founded in New Orleans 170 years ago. I thought it fitting to celebrate this grand occasion with my interpretation of this famous recipe. It is also fitting for Valentine’s Day as oysters are a reputed aphrodisiac. These baked oysters in the rich buttery green sauce are guaranteed to ignite your passion and provide you with a little extra iron too! Happy birthday Antoine’s and Happy Valentines Day from Sur le Plat!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1-2 12 oz boxes of frozen chopped spinach or 20 ounces of fresh spinach, steamed
  • 1 bunch of green onions, chopped
  • 2 stalks of celery, chopped
  • 1 bunch of parsley, chopped
  • 2 cups of hearts of Romaine, chopped
  • 1 1/2 sticks of butter
  • 2-3 TBSP Worcestershire
  • 1/2 cup bread crumbs
  • 2 TBSP anchovy paste
  • 1 TBSP hot sauce
  • 1/2 tsp of cayenne, optional
  • 11/2 TBSP absinthe
  • 1/2 tsp salt
  • 1/4 cup grated parmesan cheese
  • 3 dozen oyster shells

Instructions

  1. Place spinach, green onions, celery, parsley, and lettuce in blender or food processor and blend until smooth.
  2. Add softened butter sliced into tablespoons and ¼ cup of breadcrumbs and pulse to combine.
  3. Add Worcestershire, anchovy paste, hot sauce, cayenne, absinthe and salt. Pulse and mix thoroughly.
  4. Remove oysters from shell and drain. Place oyster shells on rock salt in a shallow metal pan. Place oysters back in shell and spread 2 TBSP of the Rockefeller sauce over each oyster. Top each one with grated cheese and remaining breadcrumbs.
  5. Bake at 450 in oven for about 10-15 minutes until brown and bubbly. Serve immediately.
  6. You can make the butter mixture a day or two ahead . Let it soften a little before placing it on the oysters for baking.
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