|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||69%|
|Saturated Fat 30g||152%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In the classic dish, oysters Rockefeller, oysters on the half-shell are topped with breadcrumbs and a buttery seasoned sauce. The oysters are baked to perfection on a bed of rock salt and are perfect for serving at parties.
Jules Alciatore, of Antoine's Restaurant in New Orleans, created oysters Rockefeller in 1899. His great-grandson, Roy F. Guste Jr., wrote in Antoine's Restaurant Since 1840 Cookbook (1979) that the dish was created as a replacement for snails, which were scarce at the time. Alciatore chose oysters because they were local and readily available. Guste says that he named the dish after John D. Rockefeller—one of the country's richest men—because the sauce was so rich.
While the original recipe remains a well-kept secret, there are many variations and recipes out there. This version is made with a topping of butter, parsley, green onions, and breadcrumbs. A small amount of Pernod and some Tabasco sauce and Worcestershire sauce season the sauce mixture.
- 1 pound butter
- 1 rib celery (finely chopped)
- 2 bunches green onions (finely chopped, about 2 cups)
- 1 bunch parsley (finely chopped)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce (or more to taste)
- 1 1/4 cups seasoned breadcrumbs
- 1/2 teaspoon Pernod (or Anisette or Herbsaint)
- 4 dozen oysters (in their shells, small or medium)
- Rock salt (for baking)
Gather the ingredients.
Melt the butter in a large skillet or sauté pan over medium heat. Add the celery, scallions, and parsley. Saute for 5 minutes, then add the Worcestershire and Tabasco. Reduce the heat to medium and cook for 10 minutes.
Add the breadcrumbs and Pernod and cook for 5 minutes more. Remove the pan from the heat and transfer the mixture to a bowl.
Chill in the refrigerator for 1 hour, until cold but not firmly set.
Preheat the oven to 375 F.
Shuck the oysters. Discard the top shells and scrub and dry the bottom shells. Drain the oysters. Arrange several oyster shells in baking pans lined with about 1/2 inch to 1 inch of rock salt. Place 1 oyster in each shell.
Remove the chilled buttery crumb topping from the refrigerator and beat it with an electric mixer to evenly blend the butter and fluff it a bi. Transfer the mixture to a pastry bag fitted with a large plain tip. Alternatively, use a small spoon.
Pipe a tablespoon of the mixture onto each oyster. Bake for 5 to 8 minutes, or until the mixture is browned and the oysters are just cooked through.
Allow about 6 oysters for each guest. If possible, bake these in batches of 6 or 8, so each person will have a hot serving. Enjoy!
- The sauce mixture is chilled in this recipe. To save time, you can spoon the unchilled sauce mixture over the oysters.
- Smaller and younger oysters will be more tender than bigger, older oysters.
- Replace the finely chopped parsley with 1 bunch of trimmed, fresh watercress, finely chopped.
- Replace the finely chopped parsley with about 1 bunch of spinach, or about 6 ounces, finely chopped.
- Add a few tablespoons of chopped tarragon along with the parsley.