Oysters Rockefeller Recipe
Add to Favorites
Send to a Friend
PrintFlavors of the USA
Cooking time: 15 minutes
Total time: less than 15 minutes
Preparation time: 10 minutesCooking time: 15 minutes
Difficulty: Easy
Chef's Note
Oysters Rockefeller are an American classic, of which you'll find some variations depending on the region and the chef. The basic recipe consists of oysters with a spinach and bread crumb topping. Some cooks add a few dashes of Tabasco to spice them up, others reinforce the Pernod note with some aniseeed. This is the recipe from the Magnolia Bar in Houston which serves Louisiana style seafood in a Cajun decor.
Ingredients
Ingredients for 4-8 servings
- 48 Oysters
- 225 g (8 oz.) butter
- 3 packages of Spinach
- 3 shallots
- 4 stalks of celery
- 375 ml (1 1/2 cups) bread crumbs
- 2 tbsp. Pernod or other anise-flavored liquor
- 3 tbsp. Worcestershire sauce
- Salt and cayenne pepper
- A few crushed anise seeds
- 1 anchovy fillet
- 4 cloves of garlic
- 2 bunches of parsley
Method
- chop the celery, shallots, garlic, spinach and parsley separately;
- melt the butter in a skillet and sauté the celery for 5 minutes; add the garlic, shallot, spinach and parsley and cook 5 minutes longer;
- press everything against the sides of the pan, or in a strainer, to extract the liquid;
- mash the anchovy with the Pernod and Worcestershire sauce;
- add to the vegetable mixture; season with cayenne, salt and anise;
- open the oysters, leaving them on the half shell; cover with the spinach mixture, then the breadcrumbs, then the Parmesan;
- place under the broiler for about 10 minutes or until the tops are lightly browned. Serve immediately.
Sommelier
A Loire Valley white, such as a Muscadet
An Alsatian white
Muscat Adam 1997
or a white California wine
Similar recipes
©Copyright MSCOMM 1996 – 2009. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
