Best Oysters Rockefeller
Submitted by sadie007
Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.
YIELD
36 servingsPREP
20 minCOOK
40 minREADY
2 hrsOysters Rockefeller got its name because the dish was considered as rich as Rockefeller himself, and one bite tells you why. Plump oysters are blanketed in a butter-laden green topping, then baked on the half shell until the crumbs turn deep golden.
The flavor of that topping separates a great Rockefeller from a so-so one. Wilted spinach, Boston lettuce, scallion, and parsley get a savory backbone from anchovy paste and a whisper of cayenne, then a splash of Pernod brings the signature anise note that defines the original New Orleans version. Chilling the mixture for an hour lets those flavors marry.
This version slips a layer of crisp bacon between two spoonfuls of the spinach mixture, for smoky crunch against the briny oyster. Bake the shells on a bed of coarse salt, which holds them level so the topping doesn’t spill and the oysters cook evenly. Don’t overbake; you want the crumbs browned and the oysters just warmed through and still plump, not rubbery. Finish with lemon and serve hot.
Pro Tips
- Reserve the oyster liquor when shucking and spoon a little over each one. It keeps them from drying out in the oven.
- A bed of coarse salt steadies the shells so they sit level and the topping stays put.
- Don’t overbake. Pull them when the crumbs brown and the oysters are just warmed through; longer turns them rubbery.
- Chill the spinach mixture as directed. It firms for easier spreading and lets the Pernod and anchovy meld.
Variations
- No Pernod? Use another anise liqueur like pastis, or a pinch of fennel seed in the greens.
- Add a spoonful of grated Parmesan or Romano to the breadcrumb topping.
- Skip the bacon for the more traditional, vegetable-only topping.
Ingredients
Directions
Shuck oysters, reserving liquor and bottom shells.
Scrub and dry shells.
In a bowl, combine lettuce, spinach, scallion, ½ cup bread crumbs, parsley, celery, and garlic.
In a skillet, met butter over moderate heat and cook the spinach mixture, stirring for 1 to 2 minutes, or until greens are wilted.
Stir in the Pernod, anchovy paste, cayenne, and salt and pepper to taste.
Chill the mixture, covered, for 1 hour. In another skillet, cook bacon over moderate heat until crisp.
Transfer to paper towels to drain, and then crumble it.
Arrange one oyster in each of the reserved shells and moisten each with some of the reserved liquor.
Spread half the spinach mixture by heaping tablespoons onto the oysters.
Sprinkle bacon over each oyster.
Top the bacon with remaining spinach mixture and sprinkle each with 1 tablespoon of remaining bread crumbs.
Arrange oysters on an oven proof platters filled with coarse salt.
Bake in the middle of a preheated 450 degrees oven for 18 minutes or until bread crumbs are well browned.
Garnish with parsley sprigs and lemon wedges and serve.
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