- Preparation time
- 10 mins
- Cooking time
- 8 mins
- Difficulty
- Easy
- Serves
- 8 people
- Meal course
- Hors d'oeuvres
- Posted by
- Posted on
- April 24, 2016
- 1 Clove
- Garlic - Fresh
- 2 Cup
- Baby Spinach - LOOSELY packed
- 1 Bunch
- Watercress
- 1/2 Cup
- Green Onion / Scallions
- 3/4 Cup
- Butter - Unsalted
- 1/2 Cup
- Breadcrumbs - Dried
- 2 Tbsp
- Pernod
- 1 tsp
- Tabasco Sauce
- 1/4 Cup
- Parmesan cheese
This recipe is best made a few hours ahead of when you will be eating your oysters. It can even be made a few days in advance if kept sealed in the refrigerator. It makes sufficient for at least 16 oysters, you should be able to stretch it out to 24 if careful.
The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine’s in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. This lighter take features spinach, watercress, green onions and grated Parmesan.
- Finely chop garlic in processor.
- Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped.
- Transfer mixture to medium bowl.
- Combine butter, breadcrumbs, Pernod, fennel and tabasco sauce in processor. Process until well blended.
- Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended.
- Season with salt and pepper then transfer mixture to a bowl. and chill for a few hours
- When it is time to cook your oysters......
- Position rack in top third of oven and preheat to 450°F.
- Top each oyster with 1 tablespoon spinach mixture.
- Sprinkle with cheese.
- Bake until spinach mixture browns on top, about 8 minutes.