Oysters Rockefeller

Name: Oysters Rockefeller
Yield: 2 portions
Ingredients: Freshly ground black pepper, to taste; Pinch of cayenne pepper; 12 fresh oysters on the half shell; ¼ cup sliced scallions (green onions); ¼ cup Chopped celery; 1 tablespoon chopped fresh tarragon leaves; ¼ teaspoon salt; 4 tablespoons (½ stick) unsalted butter, at room temperature; ¼ cup sliced scallions (green onions); ¼ cup dried bread crumbs

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Oysters Rockefeller was created in the late nineteenth century at Antoine’s restaurant in New Orleans—and myths aside, it was not originally made with spinach. Instead, the bed of scallions, tarragon, and celery made the oysters so green that chef Jules Alciatore associated them with greenbacks, and chose the obvious name for the time.

Ingredients

4 tablespoons (½ stick) unsalted butter, at room temperature
¼ cup dried bread crumbs</

Starter
Spicy

Method

Preheat the broiler. Arrange the broiler rack 3 to 4 inches from the heat.
In the container of a food processor, purée the butter, bread crumbs, scallions, celery, tarragon, salt, black pepper, and cayenne until smooth.
With a small sharp knife, cut below each oyster to release it from its shell.
Arrange each oyster in its shell on a baking