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
Scale
- 3 slices of slab bacon, diced large
- ¼ c Absinthe, or Herbsaint
- 1 ½ c fresh spinach
- ¼ green onions
- ½ tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp creole seasoning
- ¼ c 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