Oysters Rockefeller
- Prep Time -
- Cook Time -
- Serves 8
Recipe Provided By: Epicurious.com
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1. Ingredients
- 1 garlic clove
- 2 cups loosely packed fresh spinach
- 1 bunch watercress, stems trimmed
- 1/2 cup chopped green onions
- 3/4 cup unsalted butter, room temperature
- 1/2 cup dry bread crumbs
- 2 tablespoons Pernod or other anise-flavored liqueur
- 1 teaspoon fennel seeds, ground
- 1 teaspoon hot pepper sauce
- 1 pound rock salt
- 24 fresh oysters, shucked, shells reserved
- 1/4 cup freshly grated Parmesan cheese
Nutrition Info
Per Serving
- Calories: 325 kcal
- Carbohydrates: 14 g
- Dietary Fiber: 0 g
- Fat: 22 g
- Protein: 16 g
- Sugars: 1 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Position rack in top third of oven and preheat to 450 degrees F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
- Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
- Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.
Yield: 8 servings
3. Still Hungry?
The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoines in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. This lighter take features spinach, watercress, green onions and grated Parmesan.
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A good version
greyclam - April 25, 2007 06:53:24 PM PSTbut I'd sub the parmesan for pecorino romano instead.
1 of 1 found this review helpful.
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Anise Flavor Liquor
purelilac1 - March 9, 2008 08:34:06 PM PSTJosh B, Pernod is the brand name for an anise flavored liquore. Many other companies make it, and you will find other brands next to Pernod. I don't care for anise flavor (like licorice) and skip this step. I have also made them with a little champagne with good results.
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Sounds tasty!
Josh B - June 27, 2007 12:31:50 PM PSTI've never had this but it sounds really tasty. Anyone got a brand name for the booze this calls for?
Too bad I can't get my girl to eat oysters, more for me I guess.Was this review helpful to you? Yes - No Report Abuse
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Yum!
carlogarcia_jr - January 5, 2007 04:28:54 PM PSTThis is a really good recipe. Thanks for sharing it!
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