Oysters have long been the food of love and the Oyster Rockefeller is the luxurious extension of that concept. This dish was first served in New Orleans as early as 1899 and the original recipe called for so much butter, the oysters were thought to be fit for a Rockefeller – hence the name.
Because these will be baked, I like to get my oysters pre-shucked at the market by a professional. I keep them on ice until they’re ready to cook. Once they’re baked, serve them on slices of toasted baguette or a good cracker. All the ingredients will soak into the bread and be completely delicious.
Serves 10 – 12
Ingredients:
- 24 fresh oysters, shucked with shells kept aside
- 1 garlic clove
- 250g fresh spinach
- 1 onion, chopped
- 170g unsalted butter, room temperature
- 50g dry breadcrumbs
- 2 Tbsp anise-flavored liqueur
- 1 tsp fennel seeds, ground
- 1 tsp Tabasco sauce
- 400g rock salt
- 25g freshly grated Parmesan cheese
Instructions:
- Position an oven rack in top third of oven and preheat to 230°C.
- Finely chop garlic in processor. Add spinach and green onions to garlic. Process until finely chopped then transfer mixture to medium sized bowl.
- Combine butter, breadcrumbs, liqueur, fennel and Tabasco in processor. Mix until well blended.
- Return spinach mixture to processor, mix until everything is blended and season with salt and pepper.
- Sprinkle rock salt over large baking sheet to a depth of about a centimeter. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese.
- Bake until spinach mixture browns on top (about 8 minutes).
- Serve and enjoy like a Rockefeller.
