Is there any dish as rich as Oysters Rockefeller? Named after the famous entrepreneur John D. Rockefeller, this popular oyster appetizer was created in the late 1800s at the famous Antoine's Restaurant in New Orleans. It was named thus because the green watercress in the recipe made it green as a greenback dollar bill and because it was so rich and creamy that it made patrons think of Rockefeller-the iconic symbol of the rich and decadent.
Today, Oysters Rockefeller is still a staple at upscale restaurants and elegant dinner parties. Make a tray of these for your next extravaganza and watch people melt over this delicacy.
When buying oysters for making Oysters Rockefeller, you'll want to purchase small, live oysters. Oysters should be tightly closed and intact. Do not buy any oysters with cracked shells. Always scrub fresh oysters with a stiff brush under cold running water before cooking. It's best to buy oysters the day you plan to prepare them, but they can be kept on ice in the refrigerator for two days. The best live oysters are available in months that have the letter "r" in them-essentially autumn and winter months.
Oysters Rockefeller Recipe
Ingredients You Will Need:
24 live oysters, freshly shucked, on the half shell
4 tablespoons butter
4 tablespoons finely chopped watercress or spinach
2 tablespoons minced sweet onion
2 tablespoons minced fresh parsley
¼ cup cream
4 drops Tabasco sauce
½ teaspoon absinthe or other anise-flavored liqueur
½ teaspoon salt
4 tablespoons panko bread crumbs
12 lemon wedges
Heat the oven to 425 degrees. Place your oysters on a tinfoil-lined cookie sheet.
Melt butter in a small saucepan over medium-high heat. Add onion, spinach and parsley and cook for about three to four minutes, until onions begin to turn slightly golden brown. Add cream, Tabasco sauce and salt and cook over high heat for three to five minutes. Turn off heat and stir in absinthe.
Spoon mixture over oysters. Sprinkle bread crumbs in top. Bake in oven for about ten minutes, until edges of oysters begin to curl up. Serve immediately. Eating oysters while they are piping hot is one of life's finest experiences. Enjoy!
Most Americans know and love clam chowder, but few have had the pleasure of trying oyster chowder. If you're a fan of the clam variety, you'll love its oyster cousin, with its briny punch and rich broth.
It may surprise you that one of today's hottest dining trends involves a food that has been enjoyed around the globe for millennia-the oyster. The Greeks, Romans, Chinese, and Native Americans were just a few of the ancient peoples who considered this bivalve a delicacy.