Simple, elegant and sure to please . . . this recipe for Oysters Rockefeller is a classic. It was introduced at Antoine’s (New Orleans) in 1899 by the son of the owner, Antoine Alciatore. Often imitated, but never quite duplicated — the original recipe is still a mystery. However, this recipe does produce a finished product with the bright green color of the original. It is possible, as I did here, to substitute shucked oysters, but I believe that fresh, unprocessed ingredients yield a superior final product. A dash of Anisette is introduced to add another layer to the dish and to build the flavors of the sauce. It is, indeed, “as rich as Rockefeller”.
OYSTERS ROCKEFELLER (3 servings)
- 1 slice bacon
- canned oysters
- 3/4 cup cooked spinach
- 2 T. + 2 t. bread crumbs
- 2 T. chopped green onion
- 1-1/2 t. fresh parsley
- 1/4 t. salt
- 1/2 dash hot sauce
- 1-1/2 T. extra virgin olive oil
- 1/2 t. anise flavored liqueur
- Preheat oven to 450 F. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
- Arrange the oysters in half shells and place on a pan with kosher salt (ramekins can be used instead). Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven’s setting to broil and broil until browned on top. Serve hot.