This recipe is a great way to introduce oysters to those who are reluctant to indulge in this delicious shellfish. It’s an easy recipe to make, great during cooler weather, that allows us to enjoy the famous combination of oysters and cheese in this famous recipe created in 1889 at Antoine’s Restaurant in New Orleans.
The dish was named Oysters Rockefeller in honour of John D. Rockefeller, the wealthiest American of the time, because of the extreme richness of the recipe.
Ingredients for the Oysters Rockefeller
- 25 oysters of your choice
- 5 oz of baby spinach
- 1 small onion
- 1 clove of garlic
- 2 teaspoons cooked bacon
- 1 teaspoon of Pernod or Ricard (aniseed liqueur)
- ½ cup of 35% cooking cream
- Your favourite firm cheese
Preparation for the Oysters Rockefeller
- Chop the onion and garlic and fry in oil or butter.
- Chop the bacon and add to the mixture.
- Add the spinach
- Deglaze with Pernod or white wine
- Let it reduce
- Pour the cream over the top and let it reduce by half.
- During this time, open your oysters (you can open your oysters first and leave them in the fridge) and grate your cheese (you can also cut it into small squares, but the latter takes longer to grill).
- Place your oysters on a metal tray (you can put them on a bed of coarse salt to help balance them) and put some of the Rockefeller mixture on each oyster, the equivalent of a tablespoon.
- As for the cheese, you can grate it or put a square of it on top.
- Broil in the middle of the oven for 5 to 8 minutes (watch that it doesn’t burn) or BBQ, this also works perfectly.
Pairing: We suggest a lively, fruity wine that will combine perfectly with this rich, fatty dish.