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.
Recipe information
Yield
Makes 8 first-course servings
Ingredients
Preparation
Step 1
Position rack in top third of oven and preheat to 450°F. 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.
Step 2
Combine butter, breadcrumbs, Pernod, fennel and hot 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. (Can be made 8 hours ahead. Cover; chill.)
Step 3
Sprinkle rock salt over large baking sheet to depth of 1/2 inch. 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.
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Reviews (33)
Back to TopIt was quite tasty. Followed suggestions of other reviewers and only used one stick of butter, sautéed garlic and green onions. Also, instead of watercress I used a big bunch of parsley. And because we did not have an anise liquor I simmered fennel fronds in vodka to infuse it with anise flavor, and then used that. I think you could add some more breadcrumbs if you wanted more breast texture.
Beckpack
Baltimore, MD
2/14/2021
I was grilling steaks so I put the oysters on the grill until they opened. No shucking!!!!! This added a slight smokey taste which everyone loved. I plan to make them again for friends tomorrow.
skunkman
Winter Park, FL
7/24/2020
As good a recipe as any (and there are hundreds) - calorie reductions are appreciated. For what it's worth, the only thing Antoine's management has ever revealed about its recipe is that it does NOT contain spinach. Rumor has it that mashed bell peppers and squash are their secret ingredients. Bonne Chance!
joseph_easte
NJ
1/4/2017
I made this for Thanksgiving yesterday as an appetizer. Followed suggestions re: sautéing onion, garlic, and spinach, no watercress, added arugula instead, and substituted Vermouth (I figured that out on my own lol!). Cut butter to 1/2 c., will cut even more next time. I didn't have any oyster shells, so put oysters on a bed of crumbled saltine crackers, helped to absorb the yummy garlicky spinach mixture. p.s. my son doesn't like gravy with his mashed potatoes, so stirred some of the mixture into the potatoes -minus the oysters - and loved it!
Anonymous
South Bend, IN
11/28/2014
I made this with the great tweaks - sautéed spinach, garlic and onions. Also, used vermouth for the liquor. No watercress or fennel. I added a pouch of bacon bits, because, well,it's BACON! The first attempt was fabulous and better than any I've had in any restaurant. A keeper!
Wondrnthru
Murfreesboro, Tennessee
7/19/2014
We make this recipe every year for Christmas dinner and it is delicious. We usually eliminate the watercress and cut the topping by 1/2 - the recipe makes WAY more than you need.
cgroobey
Annapolis, MD
12/26/2011
Made it to the letter except for the watercress which I too, could not find. I did use Herbsainte instead of Pernod for a more authentic New Orleans flavor. Will try sauteing the onions next time based on reviewers' suggestions. Yup, shucking is tough business which is why hubbie does it and not me.
coyote36
Minnesota
12/31/2010