Name: Oysters Rockefeller
Yield: Serves 6
Ingredients: 12 very large rock oysters, opened and released but with each oyster left in its half shell; grated zest of ½ large unwaxed lemon and a small squeeze of fresh lemon juice; 125 g unsalted butter; 1 clove of garlic, finely grated; 1 heaped teaspoon Dijon mustard; ½ teaspoon fennel seeds; 2 medium celery sticks, plus a few leaves if any, very finely chopped; 2 tablespoons Pernod; 1 medium banana (long) shallot, very finely chopped; 1 tablespoon small capers, or chopped large ones; 150 g fresh spinach, cooked, then well pressed and drained and allowed to cool; 1½ tablespoons grated Parmesan cheese; ground black pepper; ⅓ bag of watercress; 8 small cornichons, finely chopped; 1½ tablespoons extra virgin olive oil; 2 tablespoons fresh tarragon leaves; lemon wedges, to serve (optional); ½ teaspoon flaked sea salt; a large handful of good coarse dry breadcrumbs

Preparation info

Serves
6

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

This recipe is only an approximation of a classic, as its inventor, Jules Alciatore, took the combination of ingredients to the grave with him, or so it is said. Oddly enough, some knowledge prevails that the inclusion of spinach is a ‘no-no’. Is the recipe a secret or not?

Mine does include spinach, and what’s more you can of course pass the recipe on to whomever you see fit. The ingredients list is long but the preparation time short. The results are well worth it