Oysters Rockefeller

Name: Oysters Rockefeller
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: salt flakes, to taste; ¼ teaspoon Tabasco sauce, more or less, to taste; 3 tablespoons Pernod; 8 spring onions (scallions), sliced; 800 g baby spinach leaves, stems discarded, finely chopped; 20 cm piece celery heart, chopped; 300 g salted butter; 1 large handful flat-leaf parsley leaves, chopped; 2 tablespoons chopped French tarragon (see Chefs’ ingredients); native oyster; Sydney rock oyster; 36 Pacific oysters, freshly shucked, on the half shell; rock salt, for cooking and serving; 2 cups (140 g) fine fresh breadcrumbs (see Chefs’ ingredients)

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

This American classic was created in the late 1800s in Antoine’s Restaurant in New Orleans and named after the oil magnate John D. Rockefeller because the sauce was so rich. While there are many bad versions of oysters Rockefeller, this version is lively with fresh green flavours and an aniseed tang from the tarragon and Pernod. Janni Kyritsis served it at MG Garage Restaurant in a dish calle