Oysters Rockefeller
- 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
- 1.
- Combine the ingredients (except for oysters, oyster shells and wine) in a glass bowl and cream with a whisk or blender at medium speed.
- 2.
- 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.
- 3.
- Place sauce patties on a platter and refrigerate for 30 minutes or until set but not stiff.
- 4.
- Preheat the oven to 500 degrees F. 5.
- Poach oysters in a dry white wine until the edges just begin to curl, about 1 to 2 minutes.
- Drain and set aside.
- 6.
- Place a drained oyster on each oyster shell and set them six to a pan on rock salt.
- 7.
- Cover each oyster with a patty of sauce.
- 8.
- Bake at 500 degrees F for 15 minutes, until the sauce bubbles and becomes lightly browned on top.
- 9.
- Allow to cool 3 to 6 minutes before serving.
- Note: This is one of the most sought-after recipes in the world.
- 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.
- (From Malcolm Hebert, San Jose Mercury News.)
oysters, oyster, white wine, salt, butter, fresh parsley, celery, salt, white pepper, cayenne pepper, dried marjoram, dried basil, anise, pernod or
Taken from tastykitchen.com/recipes/appetizers-and-snacks/oysters-rockefeller/ (may not work)