The original recipe is a mystery and full of culinary lore. The owner of Antoine’s demanded the recipe remain a secret when he was on his deathbed and as a result, today, there are many versions and variations. At the most basic form, they are served on the half-shell and topped with a mixture of chopped or pureed greens. There are many different theories of what the original greens might have been. Some sources say the dish includes celery, parsley, green onion, fennel and watercress, while others report the use of spinach. Typically, the dish is presented on a bed of salt, which keeps the oysters from toppling over.
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Oysters Rockefeller
- Total Time: 30 minutes
- Yield: 12 1x
Description
A blast from the past, Oysters Rockefeller is a creation of Jules Alciatore from Antoine’s restaurant in New Orleans in the 1890s. It is often dubbed the country’s oldest continuously operating family-owned restaurant. Jules is said to have demanded the recipe remain a secret when he was on his deathbed and as a result, today, there are many versions and variations.
Ingredients
- 3 slices of slab bacon, diced large
- 1/4 c (60 ml) Absinthe, or Herbsaint
- 1 1/2 c (360 ml) fresh spinach
- 1/4 green onions
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp creole seasoning
- 1/4 c (60 ml) breadcrumbs
- 24 unopened, fresh, live medium oysters
- Lemon wedges, for garnish
Instructions
- Preheat the oven broiler.
- In a large saucepan cook the bacon until evenly brown. Deglaze the pan with Absinthe. WARNING: Absinthe is highly alcoholic and if flambéed, it will burn like jet fuel.
- Using a food processor, blend spinach, green onions, parsley, seasonings, and bacon with its fat. If needed, stream in more absinthe to achieve the consistency of a thick tomato sauce.
- Pour the green mixture into a saucepan and cook on medium heat for 5 minutes, stirring constantly.The eliminates the flavor of raw greens, making the sauce richer.
- Clean and open the oysters, keeping them on the half-shell.
- Spoon the green mixture onto the oysters and sprinkle breadcrumbs
- Place under the broiler for about 10 minutes.
- Serve on rock salt with lemon wedges
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: French-Inspired
Nutrition
- Serving Size: 4 oysters
- Calories: 120
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Frequently Asked Questions
Why does the recipe warn about flambeing Absinthe?
The instructions include a specific WARNING: Absinthe is highly alcoholic and if flambeed, it will burn like jet fuel. The recipe uses it only to deglaze the bacon pan after cooking — not as a flambe — so it is safe as long as you do not deliberately ignite it.
Why cook the blended green mixture in a saucepan for 5 minutes before topping the oysters?
The recipe explains this step eliminates the flavor of raw greens, making the sauce richer. Skipping it would leave a raw, grassy taste in the topping before it goes under the broiler. 
What is the traditional debate over the greens in Oysters Rockefeller?
The article notes the original Antoine’s recipe was kept secret by the owner on his deathbed, giving rise to many versions. Some sources say the dish includes celery, parsley, green onion, fennel, and watercress; others report spinach. This recipe uses fresh spinach and green onions.
Why are Oysters Rockefeller served on a bed of rock salt?
The article explains that the rock salt keeps the half-shell oysters from toppling over while they are broiled and served, ensuring the topping stays level on each oyster.
