OYSTERS ROCKEFELLER
There are as many so-called original recipes for oysters Rockefeller as there are types of oysters. One account has it that the dish first surfaced at Antoine's in New Orleans in 1899. It was said to have been devised by Jules Alciatore, a grandson of the restaurant's founders. According to the story, a shortage of snails from Europe had the restaurant in jitters, and Mr. Alciatore was experimenting in the kitchen, looking for a substitute. At that time, oysters were never cooked at all, let alone fancied up with a sauce. He did so, making a sauce of watercress, scallions, celery, anise, spinach and other seasonings. It was a big hit, and he named it after America's richest man, John D. Rockefeller. Some revisionists contend that spinach was not in the original dish. My version calls for celery, spinach, scallions, parsley, garlic, anchovy fillets and Tabasco. The anchovy is my own liberal interpretation.
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Open the oysters, leaving them on the half shell, and reserve the oyster liquor. Arrange them in a baking pan; then, chill until ready to use.
- Pick over the spinach and remove any tough stems and blemished leaves. Rinse well and place in a saucepan. Cover and cook, stirring, until wilted. Drain well, and squeeze to remove all moisture.
- In the container of a food processor, combine the drained spinach, celery, scallions, parsley, garlic and anchovies. Blend to a fine texture.
- In a skillet, heat 2 tablespoons butter. Add spinach mixture. Cook and stir for about 1 minute. Set aside.
- Heat the remaining butter in a saucepan. Add the flour, blend, and stir with a wire whisk. Add the oyster liquor, stirring vigorously with the whisk. Stir in the cream, season with Tabasco, and cook for about 2 minutes. Add the spinach mixture, cheese and liqueur. Blend well and let cool. Add salt and pepper to taste.
- Spoon equal parts of the spinach mixture on top of the oysters and smooth over the tops. Bake for 20 to 25 minutes or until piping hot.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 1199 milligrams, Sugar 5 grams, TransFat 0 grams
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Jj McKinney
[email protected]These were really good!
Mdsakid Monir
[email protected]I will definitely be making these again.
Usman Sheikh 95
[email protected]The Rockefeller sauce is amazing.
Fabiola Abrigo
[email protected]These were absolutely delicious.
Naeem Qurashi
[email protected]I highly recommend this recipe.
Mpendulo Amos
[email protected]They were so good!
ameen ullah
[email protected]The only change I made was to use panko breadcrumbs instead of regular breadcrumbs.
Fahim Urmi
[email protected]I made these for a party and everyone loved them.
Zailyn Sickmeier
[email protected]I will definitely be making these again.
Linda Mason
[email protected]The oysters were cooked to perfection and the sauce was so flavorful.
Jacob Anita
[email protected]I followed the recipe exactly and they turned out perfect.
khaleel jahshan
[email protected]These were amazing!
Johan Bezuidenhout
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The oysters are cooked perfectly and the Rockefeller sauce is so flavorful. I highly recommend this recipe.
Mahad QuRpo
[email protected]These were really good! I made them for my family and they all loved them. The only thing I would change is to add a bit more Pernod to the sauce. Other than that, they were perfect.
Maya magar Maya
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of oysters, but I'm so glad I did! These were absolutely delicious. The Rockefeller sauce is amazing and the oysters were cooked perfectly.
Augustina Oritseweyinmi
[email protected]These were amazing! I followed the recipe exactly and they turned out perfect. The oysters were cooked to perfection and the sauce was so flavorful. I will definitely be making these again.
Antonio “Lucky” Sharpe
[email protected]I've made this recipe several times and it's always a hit! The oysters are cooked perfectly and the Rockefeller sauce is divine. I highly recommend this recipe.
Umar Imran
[email protected]These were delicious! I made them for a party and everyone loved them. The only change I made was to use panko breadcrumbs instead of regular breadcrumbs. They were so good, I will definitely be making them again.