Oysters Rockefeller a Taste of New Orleans

Recipe Introduction

Ever wondered what it's like to dine in old New Orleans? Our oysters rockefeller recipe brings that experience home. It's rich, decadent, and bursting with flavor. Honestly, it is a real treat.

What's the Deal with Rockefeller Oysters?

Oysters Rockefeller hails from Antoine's Restaurant. This iconic new orleans cuisine dish has a history as rich as its taste.

The original antoine's oysters recipe is a closely guarded secret! Our version captures the essence. These new orleans oysters are perfect for a fancy starter.

This recipe is medium difficulty. Prep takes about 25 minutes. Baking is around 12- 15 minutes. You'll have gorgeous baked oysters in under 40! This recipe yields 6 servings, around 6 rockefeller oysters each.

Why You'll Love This Oyster Recipe

The spinach in these spinach oysters delivers a boost of vitamins. It's a gourmet experience. These gourmet oysters make a stunning seafood appetizer or oyster appetizer .

They are perfect for holidays and parties.

Time to gather your ingredients and create some New Orleans magic!.

Ingredients

• For the oysters:

  • 36 fresh oysters, shucked, liquor reserved (US: 3 dozen, Metric: approx. 4.3 kg including shells)
  • Rock salt (for baking) (US: 2 cups, Metric: 480 ml by volume)

• For the Rockefeller Sauce:

  • 4 tablespoons unsalted butter (US: 4 tbsp, Metric: 57 g)
  • 1/2 cup finely chopped shallots (US: 1/2 cup, Metric: 75 g)
  • 2 cloves garlic, minced (US: 2 cloves, Metric: approx. 6 g)
  • 1/2 cup packed fresh spinach leaves, finely chopped (US: 1/2 cup packed, Metric: 15 g)
  • 1/4 cup packed fresh parsley leaves, finely chopped (US: 1/4 cup packed, Metric: 7 g)
  • 1/4 cup packed fresh celery leaves, finely chopped (US: 1/4 cup packed, Metric: 7 g)
  • 2 tablespoons Pernod or other anise flavored liqueur (US: 2 tbsp, Metric: 30 ml)
  • 1/4 cup heavy cream (US: 1/4 cup, Metric: 60 ml)
  • 1/4 cup grated Parmesan cheese (US: 1/4 cup, Metric: 25 g)
  • Salt and freshly ground black pepper to taste

• Optional Garnish:

  • Lemon wedges

Equipment

• Oyster knife
• Baking sheet
• Small saucepan
• Mixing bowl
• Food processor or blender (optional, for smoother sauce)

Instructions

1. Prepare the Oysters: Shuck the oysters, being careful to reserve the oyster liquor. Set aside.
2. Make the Rockefeller Sauce:
   • Melt butter in a saucepan over medium heat.
   • Add shallots and garlic, and sauté until softened (but not browned).
   • Add spinach, parsley, and celery leaves. Cook until wilted.
   • Deglaze the pan with Pernod, scraping up any browned bits from the bottom.
   • Stir in heavy cream and Parmesan cheese. Season with salt and pepper.
   • Simmer for a few minutes until the sauce thickens slightly.
   • (Optional) Blend the sauce briefly in a food processor or blender for a smoother texture.
3. Assemble and Bake:
   • Preheat oven to 450° F ( 232° C).
   • Spread a layer of rock salt on a baking sheet.
   • Arrange the oyster shells on the rock salt, making sure they are stable.
   • Spoon a generous amount of Rockefeller sauce over each oyster.
   • Bake for 12- 15 minutes, or until the sauce is bubbly and lightly browned.
4. Serve: Remove from oven and serve immediately with lemon wedges.

Nutritional Facts

• Per Serving (6 oysters):
  • Calories: 250 (Estimate)
  • Protein: 15g (Estimate)
  • Fat: 18g (Estimate)
  • Carbohydrates: 8g (Estimate)
  • Sodium: 300mg (Estimate)

Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.

Tips and Tricks

1. Freshness is key: Use the freshest oysters possible. The better the oyster, the better the Rockefeller!
2. Don't overcook: Overcooked oysters are rubbery. Bake just until the sauce is bubbly and the edges of the oysters start to curl.
3. The Pernod Factor: Pernod (or another anise liqueur) is crucial for the authentic flavor. Don't skip it!
4. Rock Salt is Your Friend: The rock salt helps stabilize the oysters and distribute heat evenly.
5. Taste as You Go: Adjust the seasoning of the Rockefeller sauce to your liking. Don't be afraid to add more salt, pepper, or even a pinch of cayenne pepper for a little kick.

Variations

1. Spicy Rockefeller: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a little heat.
2. Lighter Rockefeller: Substitute half and-half for the heavy cream to reduce the fat content.
3. No Pernod?: Use a dry white wine or even a splash of lemon juice instead.
4. Spinach Substitute: You can use other leafy greens like kale or chard, but blanch them first to soften them.
5. Parmesan Alternative: Pecorino Romano or Grana Padano cheese can be used in place of Parmesan.

Ingredients & Equipment for Epic Oysters Rockefeller

So, you're thinking about tackling oysters rockefeller recipe ? Awesome! This classic seafood appetizer isn't as intimidating as it sounds.

Let's break down what you'll need to make these baked oysters sing. I promise, even if you're not from New Orleans , you can nail this oyster recipe .

Main Ingredients: The Foundation of Flavour

Alright, here's what you'll need. I've got both US and metric measurements for all my international friends:

• Oysters: 36 fresh oysters, shucked, liquor reserved (US: 3 dozen , Metric: approx. 4.3 kg including shells). Freshness is KEY! Find a reputable fishmonger. Look for tightly closed shells (before shucking, obviously!) and a clean, sea-like smell. Nobody wants dodgy seafood starter ruining their night.
• Rock Salt: 2 cups (US) / 480 ml (Metric). This creates a stable base for baking.

For that Incredible Rockefeller Sauce:

• Butter: 4 tablespoons (US) / 57 g (Metric) unsalted.
• Shallots: 1/2 cup (US) / 75 g (Metric) finely chopped.
• Garlic: 2 cloves (US) / approx. 6 g (Metric), minced.
• Spinach: 1/2 cup packed (US) / 15 g (Metric) fresh spinach leaves, finely chopped.
• Parsley: 1/4 cup packed (US) / 7 g (Metric) fresh parsley leaves, finely chopped.
• Celery Leaves: 1/4 cup packed (US) / 7 g (Metric) fresh celery leaves, finely chopped. I never understood where the Celery leaves are until i tasted!
• Pernod: 2 tablespoons (US) / 30 ml (Metric) or other anise flavored liqueur. This is the secret weapon! That oyster pernod sauce element is what makes it Rockefeller oysters , if you ask me.
• Heavy Cream: 1/4 cup (US) / 60 ml (Metric).
• Parmesan: 1/4 cup (US) / 25 g (Metric) grated Parmesan cheese. Go for the good stuff!
• Salt and pepper to taste.

Seasoning Notes: Spice It Up!

This isn't just a pile of spinach! The herbaceous oyster recipe magic is in the balance.

• Essential Spice Combinations: Pernod is non-negotiable. The anise flavour is iconic.
• Flavor Enhancers and Aromatics: Fresh herbs are key. Don't skimp on the parsley, spinach, and celery leaves.
• Quick Substitution Options: No Pernod? A tiny splash of absinthe will work. Or, in a pinch, a dry white wine with a teensy bit of anise extract.

Equipment Needed: Keep It Simple

Don't overthink it!

• Oyster knife: Essential for shucking. Be careful!. I once stabbed myself trying to open one.
• Baking sheet: For baking the parmesan oysters .
• Small saucepan: For the sauce.
• Mixing bowl: For combining ingredients.
• Food processor (optional): If you want a super smooth sauce. A must for that easy oysters rockefeller .

Ready to make some magic happen? Let's get cooking on this classic oysters rockefeller . You'll be feeling like you're in Antoine's restaurant in no time, serving up the new orleans oysters !

Mastering the Oysters Rockefeller Recipe : A New Orleans Classic

Ever wondered how to bring a touch of New Orleans into your own kitchen? Look no further! The oysters rockefeller recipe is your ticket.

This seafood starter , born in Antoine's Restaurant, is surprisingly achievable. We're diving into how to make this iconic oyster recipe a success.

This dish is a showstopper and a real treat.

Prep Steps: Your Mise en Place Mission

First, mise en place. It's French for "everything in its place." It is a step that elevates your oysters rockefeller .

Shuck those 36 fresh oysters, reserving the liquor. Finely chop 1/2 cup shallots, 2 cloves garlic, 1/2 cup spinach, 1/4 cup parsley, and 1/4 cup celery leaves.

Get out 4 tablespoons butter, 2 tablespoons Pernod, 1/4 cup heavy cream, 1/4 cup parmesan cheese, and rock salt. This prep ensures smooth sailing.

step-by-step to Rockefeller Oysters

1. Preheat your oven to 450° F ( 232° C) .
2. Sauté 1/2 cup shallots and 2 cloves garlic in 4 tablespoons melted butter. Don't brown them!
3. Add 1/2 cup spinach, 1/4 cup parsley, and 1/4 cup celery. Cook until wilted.
4. Deglaze with 2 tablespoons Pernod, scraping the pan.
5. Stir in 1/4 cup heavy cream and 1/4 cup parmesan. Season to taste.
6. Arrange oyster shells on rock salt on a baking sheet.
7. Spoon the sauce generously over each oyster.
8. Bake for 12- 15 minutes , until bubbly and browned. Visual cue: edges start to curl.

Pro Tips: Elevating Your Oysters Rockefeller

Don't overcook the oysters; rubbery is a no-no. Use fresh oysters ; it makes all the difference for the classic oysters rockefeller .

Want to be a cooking ninja? Pernod is key, do not skip it to get the authentic antoine's oysters taste.

This easy oysters rockefeller recipe isn't just food; it's an experience. Bring a little New Orleans into your home with these baked oysters ! Enjoy your gourmet oysters , which make a great party appetizer .

Now, that is one truly great seafood recipe !

Recipe Notes for the Perfect Oysters Rockefeller Recipe

Let's chat about some extra tips and tricks to really nail your oysters rockefeller . Honestly, these little details can make all the difference! I've messed up a few batches, so trust me on this.

Serving Suggestions: Plating Like a Pro

Okay, so you've got your baked oysters ready. Now, presentation! I love nestling the rockefeller oysters on a bed of fresh seaweed.

It looks super fancy and keeps them from wobbling. A lemon wedge is a must. Think crisp white wine to wash it down.

A proper seafood appetizer should be elegant.

Storage Tips: Keeping it Fresh

Right, listen up! If you've got leftovers (unlikely, I know!), refrigerate them immediately. They'll be good for a day, maybe two.

Reheating oysters rockefeller can be tricky. The best way is under the broiler for a minute or two. Just watch them like a hawk you don't want them to dry out! Freezing is a no-go.

Trust me on this one.

Variations: Shake Things Up!

Want to play around with this classic oysters rockefeller recipe? A touch of heat is awesome! I sometimes add a pinch of cayenne to the spinach mixture.

Dietary adaptations? No problem! You can skip the parmesan to make it dairy-free, but the flavour won't be exactly as Antoine's Restaurant intended.

Use seasonal greens like kale for a hearty swap.

Nutrition Basics: A Little Something for the Body

Alright, let's talk numbers. This gourmet oysters recipe is a good source of zinc and selenium, both great for your immune system.

But remember, it's rich. So, treat it as the party appetizer it is! Balance it out with a light salad.

Enjoy the herbaceous oyster recipe in moderation.

Honestly, creating a homemade oysters rockefeller recipe can be exciting. You got this!. Now go and try your oyster recipe . I can't wait to hear how they turned out.