Oysters Rockefeller Recipe

Name: Oysters Rockefeller
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 whole Large Raw Oysters, Drained; 24 whole Oyster Shells Thoroughly Washed And Dried; 1 cup Dry White Wine; 4 cups Rock Salt In Individual Pans; 2 sticks Butter, Softened; 1/2 cups Cooked Spinach, Very Finely Chopped; 1/2 cups Fresh Parsley, Very Finely Chopped; 2 Tablespoons Celery, Very Finely Chopped; 3/4 teaspoons Salt; 1/4 teaspoons White Pepper; 1/4 teaspoons Cayenne Pepper; 1/4 teaspoons Dried Marjoram; 1/4 teaspoons Dried Basil; 1/4 teaspoons Dried Anise Seed, Ground; 1/4 cups Pernod Or Herbsaint

Servings: persons

24 whole Large Raw Oysters, Drained
24 whole Oyster Shells Thoroughly Washed And Dried
1 cup Dry White Wine
4 cups Rock Salt In Individual Pans
2 sticks Butter, Softened
1/2 cups Cooked Spinach, Very Finely Chopped
1/2 cups Fresh Parsley, Very Finely Chopped
2 Tablespoons Celery, Very Finely Chopped
3/4 teaspoons Salt
1/4 teaspoons White Pepper
1/4 teaspoons Cayenne Pepper
1/4 teaspoons Dried Marjoram
1/4 teaspoons Dried Basil
1/4 teaspoons Dried Anise Seed, Ground
1/4 cups Pernod Or Herbsaint

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1.
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Combine the ingredients (except for oysters, oyster shells and wine) in a glass bowl and cream with a whisk or blender at medium speed.
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Shape the sauce into oval patties about 2 1/2 by 2 inches and 1/2 inch thick by scooping 2 tablespoons of the sauce from the bowl with your fingers and pressing into the palm of your other hand.
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Place sauce patties on a platter and refrigerate for 30 minutes or until set but not stiff.
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Preheat the oven to 500 degrees F. 5.
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Poach oysters in a dry white wine until the edges just begin to curl, about 1 to 2 minutes.
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Drain and set aside.
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Place a drained oyster on each oyster shell and set them six to a pan on rock salt.
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Cover each oyster with a patty of sauce.
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Bake at 500 degrees F for 15 minutes, until the sauce bubbles and becomes lightly browned on top.
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Allow to cool 3 to 6 minutes before serving.
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Note: This is one of the most sought-after recipes in the world.
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Roy Guste, Jr., current fifth-generation proprietor of Antoines, will still not give out the original Oysters Rockefeller recipe as its still prepared at Antoines, and it is not included in the Antoines Cookbook.
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(From Malcolm Hebert, San Jose Mercury News.)

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 24 whole Large Raw Oysters, Drained, 24 whole Oyster Shells Thoroughly Washed And Dried, 1 cup Dry White Wine, 4 cups Rock Salt In Individual Pans, and more.

Yes, Oysters Rockefeller falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oysters Rockefeller

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