Oysters Rockefeller

Name: Oysters Rockefeller
Yield: Serve 4 to 6 unless otherwise stated.
Cuisine: United States
Ingredients: ½ cup (1 stick) unsalted butter; ½ tsp salt; 8 slices of bacon, crisply fried and crumbled; 6 tbsp dry bread crumbs (homemade); Pernod or Pastis Ricard; 3 tbsp minced green onions; 2 handfuls of spinach, minced; 3 tbsp minced parsley; 3 tbsp minced celery leaves; 48 oysters; Tabasco sauce

Preparation info

Serve
4 to 6
unless otherwise stated.

Difficulty
Easy

Appears in

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

About

This recipe was invented, so history relates, at Antoine’s, the famous New Orleans restaurant.

Ingredients

48 oysters
½ cup (1 stick) unsalted butter
8

Americas
United States
Starter
Dinner
New Orleans

Method

Shuck the oysters, leaving them with their juices in their deep half shell. Detach them from the shell so they will be easy to eat.

Melt the butter in a saucepan and add the bacon crumbles, spinach, parsley, celery leaves, green onions, bread crumbs, salt, and Tabasco to taste. Cook the mixture over a low heat for about 5 minutes, stirring the while, until you have a lightly cooked stuf