Article By: Chef Joshua Houghton
Contributing Writer

Serves 4-6

Oysters Rockefeller, created in 1899 by Jules Alciatore at Antoine’s Restaurant in New Orleans,
was named after John D. Rockefeller to reflect its rich and luxurious nature. Conceived as a
substitute for escargot during a shortage, the dish features a secret recipe that includes a rich
mixture of butter, herbs, and green vegetables baked atop fresh oysters. Although the original
ingredients remain undisclosed, modern adaptations often include spinach, garlic, and
breadcrumbs. This iconic American dish quickly gained popularity and remains a staple in fine
dining, showcasing the culinary innovation and legacy of New Orleans.
Equipment:
● Oyster knife (for shucking)
● Medium sized Pot
● Wooden spoon or spatula
● Measuring cups and spoons
● Cutting board
● Chef’s knife
● Baking sheet
● Rock salt, or Aluminum Foil
Ingredients:
● 24 fresh oysters, shucked, shells reserved
● 4 tablespoons unsalted butter
● 1/4 cup finely chopped shallots
● 1/2 cup finely chopped fresh spinach
● 1/4 cup finely chopped fresh parsley
● 1 cup Heavy Cream
● 1/4 cup Pernod, White Wine, or Dry Vermouth
● 1 cup Breadcrumbs
● 3/4 cup grated Parmesan or Pecorino Romano Cheese
● 2 tablespoons lemon juice
● 1/2 teaspoon hot sauce (such as Tabasco)
● Salt and freshly ground black pepper to taste
● Rock salt (for baking) (Optional)
● Lemon wedges, for serving

To start making Oysters Rockefeller, preheat your oven to 450°F (230°C) to ensure it’s hot
enough to bake the oysters properly. Carefully shuck 24 fresh oysters, preserving their shells for

baking. To stabilize the oysters during baking, place them on a tray lined with a generous layer
of rock salt, which will keep them from tipping over. You can also use crumbled Aluminum foil for
this step to accomplish the same result.
In a Pot, melt four tablespoons of unsalted butter over medium heat. Once the butter has melted
and begins to bubble, finely chopped shallots. Sauté the shallots until they become soft and
translucent, which should take about two minutes. Next, add finely chopped fresh spinach, finely
chopped fresh parsley, Stir the mixture well and cook until the spinach is completely wilted and
the herbs are fragrant, about two to three minutes.
For an added layer of flavor, you can pour in a quarter cup of Pernod, white wine or Vermouth
This step is optional, but it gives the dish a unique and sophisticated taste. Allow the mixture to
cook for another minute to let the alcohol evaporate and the flavors meld.
Remove the Pot from the heat and stir in a cup of grated Parmesan cheese and a quarter cup of
grated Romano cheese, stirring until the cheeses are evenly distributed throughout the mixture.
To brighten the flavor, mix in two tablespoons of fresh lemon juice. For a bit of heat, add half a
teaspoon of hot sauce, like Tabasco. Season the mixture with salt and freshly ground black
pepper to taste, ensuring all the ingredients are well combined.
Using a spoon, place a generous amount of the prepared topping onto each oyster. Make sure
each oyster is evenly covered with the mixture. Top with Breadcrumbs and Arrange the oysters
on a baking sheet lined with rock salt, ensuring they are stable and will not tip over during
baking. Place the baking sheet in the preheated oven and bake the oysters for ten to twelve
minutes. Keep an eye on them as they bake, and remove them from the oven once the topping
is golden brown and bubbling. Allow the oysters to cool slightly before serving to avoid burning
your mouth.
Serve the Oysters Rockefeller with lemon wedges on the side for an extra burst of freshness.
The acidity of the lemon complements the rich, buttery topping beautifully. Enjoy your deliciously
decadent Oysters Rockefeller, a dish that is sure to impress any seafood lover.
1. Spinach-Free Versions:
○ Some variations replace spinach with other greens like kale, arugula, or
watercress to provide a different flavor profile.

2. Addition of Bacon or Pancetta:
○ Adding chopped, cooked bacon or pancetta can introduce a smoky flavor that
compliments the oysters.
3. Liqueur Substitutions:
○ Instead of Pernod or other anise-flavored liqueurs, some recipes use absinthe,
ouzo, or even white wine to add a distinctive taste.

4. Breadcrumb Toppings:
○ Variations in the breadcrumb topping might include panko for extra crunch, or
incorporating finely ground nuts like almonds or pecans for added texture