Name: Oysters Rockefeller
Yield: Serves 4 to 6
Cuisine: American
Ingredients: Fine sea salt; 2 cups (40 g) baby spinach leaves, loosely packed; ⅓ cup (17 g) celery leaves, loosely packed; Fresh lemon juice and hot sauce, to taste; 1½ cups (45 g) watercress sprigs (or an equal amount of spinach), loosely packed; 1 tablespoon Pernod or other anise-flavored liqueur; ¾ cup (75 g) freshly grated Parmesan cheese; ¼ cup (55 g) unsalted butter; 24 small to medium oysters; 2 teaspoons minced green onions

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Invented at Antoine’s restaurant in New Orleans in 1899, this classic baked oyster dish was named after John D. Rockefeller, the wealthiest man in America at that time, because of its richness. Antoine’s has kept the original recipe secret, but all kinds of interpretations exist. This slimmed-down version omits the original cream sauce but is still packed with flavor.

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Ingredients

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