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Oysters Rockefeller

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  • Author: Marissa Sertich and Chef Howard Velie, CEC
  • Total Time: 50 minutes
  • Yield: 12 1x


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.


  • 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


  1. Preheat the oven broiler.
  2. 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.
  3. 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.
  4. 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.
  5. Clean and open the oysters, keeping them on the half-shell.
  6. Spoon the green mixture onto the oysters and sprinkle breadcrumbs
  7. Place under the broiler for about 10 minutes.
  8. Serve on rock salt with lemon wedges
  • Prep Time: 30 mins
  • Cook Time: 20 mins
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