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    • Oysters Rockefeller

    Mark Sharron
    Easy
    45 minutes
    02-Apr
    Oysters Rockefeller is a classic seafood dish with a rich, flavorful sauce. It's a delicious way to enjoy oysters and surprisingly easy to make at home. The dish gets its name from John D. Rockefeller, one of the wealthiest Americans of all time, known for his lavish lifestyle. The dish is said to have been created in 1899 in New Orleans, and it has been a favourite ever since. Combining butter, herbs, and other ingredients makes for a decadent, flavorful sauce that pairs perfectly with the oysters.      
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    Ingredients

    • 12 oysters
    • 2 tablespoons butter
    • 2 tablespoons chopped parsley
    • 2 tablespoons chopped green onions
    • 2 cloves garlic, minced
    • 2 tablespoons Pernod or anise-flavored liqueur
    • 1/4 cup breadcrumbs
    • 2 tablespoons grated Parmesan cheese
    • 1/4 cup cooked spinach
    • Salt and pepper to taste

    Method

    • Step-by-step Method for Oysters Rockefeller
    • Preheat oven to 220°C (430°F)
    • Scrub oyster shells under cold running water to remove grit
    • Shuck oysters, reserving deep half-shells and liquor, discard flat shells
    • Place each oyster in a deep half-shell on a baking tray lined with coarse salt to stabilize
    • In a small pan, melt butter over gentle heat
    • In parallel, finely chop parsley and green onions, and mince garlic
    • Sauté green onions and garlic in melted butter until soft, about 1 minute
    • Add cooked spinach, chopped parsley, and Pernod to the pan, stir to combine, cook 1 minute
    • Remove pan from heat, season spinach mixture with salt and pepper to taste, allow to cool slightly
    • In a small bowl, combine breadcrumbs and grated Parmesan cheese
    • Spoon spinach mixture evenly over each oyster
    • Top oysters with breadcrumb and Parmesan mixture
    • Bake oysters for 8–10 minutes, or until topping is golden and heated through
    • Remove from oven and allow to cool slightly for 1 minute before serving
    • Plate oysters on a serving platter lined with rock salt or seaweed for stability and presentation
    • Garnish with extra chopped parsley if desired
    • Serve immediately while hot, with lemon wedges on the side if preferred