Appetizers / Snacks
Created at the famous Antoine’s restaurant in New Orleans in 1899, Oysters Rockefeller gained its name comparing the richness of the dish to the richest man of the time, John D. Rockefeller. The original recipe remains a secret, but this version with bacon, Pernod, and a beurre blanc sauce, is about as rich as it gets.
FOR THE OYSTERS, MELT:
FOR THE BEURRE BLANC, REDUCE:
OFF HEAT, WHISK IN:
Pernod can be a bit pricey, so feel free to substitute with white wine if desired.
Preheat oven to 450°.
For the oysters, melt butter in a small sauté pan over medium-low heat. Add garlic and sauté 2 minutes.
Pour half the garlic butter into a bowl and toss with panko, scallion greens, and Parmesan.
Return pan to medium heat and cook spinach, parsley, and celery in remaining garlic butter. Deglaze pan with Pernod, cooking until all liquid is evaporated, 5 minutes. Season mixture with salt and black pepper; remove from heat.
Spread salt evenly onto a baking sheet. Nestle oysters into salt and spoon ½ tsp. spinach mixture over each oyster, then top with bread crumb mixture and crumbled bacon. Roast oysters until beginning to curl and bread crumbs are golden, 10–15 minutes.
For the beurre blanc, reduce wine, lemon juice, shallots, and Tabasco in a saucepan over high heat by half, 5 minutes.
Off heat, whisk in butter 1 Tbsp. at a time, emulsifying each fully before adding the next. Once all butter is incorporated, season sauce with salt and pepper. Spoon warm beurre blanc over oysters and serve immediately
To ensure the oysters stay upright during baking, nestle them into a thick bed of kosher or rock salt.
Be sure to let each bit of butter emulsify completely before adding the next to keep the sauce from breaking.
per oyster with ½ tsp. beurre blanc
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Cholesterol 31mg 10%
Sodium 113mg 4%
Carbs 3g 1%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.