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Oysters Rockefeller

Prep Time: 25 mins
Cook Time:5 mins
Total Time:0 hour(s)30 mins

The recipe for Oysters Rockefeller was created over a hundred years ago at Antoine’s restaurant in New Orleans, still in operation today. Because of the butter in addition to the oysters, the dish was considered to be so rich that it had to be named after the richest man in America—and at that time, this man was John D. Rockefeller. Antoine’s still holds the original recipe secret, so interpretations vary, mostly with the types of greens used.

Recipe courtesy of Jacob Benjamin from Hapuku Fish Shop

Serves 4-6

Ingredients

  • 4-6 cups rock salt, for securing oysters
  • 2 cups fresh spinach
  • 1 bunch parsley
  • 2 tablespoons capers, rinsed
  • 1/2 cup shallots, roughly chopped
  • 2 whole cloves garlic
  • 1-2 stalks celery, roughly chopped
  • 8 tablespoons salted butter, softened
  • 1 cup grated Parmigiano-Reggiano or hard cheese of choice
  • 1/4 cup Panko bread crumbs
  • 1 dozen shucked oysters, on the half shell

Instructions

Preheat the broiler. Prepare a sheet pan with 12 piles of rock salt, for securing oysters.

Using a food processor, pulse spinach, parsley and capers until minced. Remove mixture a handful at a time and squeeze out excess water. Return greens to the food processor and add shallots, garlic and celery. Pulse all ingredients until well incorporated.

Remove greens from food processor and blend in a bowl with softened butter and cheese until evenly mixed.

Secure each shucked oyster onto a rock salt pile. Place a dollop of compound butter onto each oyster and sprinkle with Panko bread crumbs.

Place sheet pan under broiler and cook until oysters are bubbling and bread crumbs are toasted, about five minutes. Serve immediately.