Open the oysters and cut them loose. Leave them lying in
their bottom shell. Pour off the liquid.
Put a garlic clove, a handful of spinach, fresh zipped tarragon,
parsley without the stem and a shallot in a food processor.
Chop finely. Mix this mixture with pre-prepared herb butter at
room temperature and with finely ground breadcrumbs.
Moisten with a shot glass of pastis, for example Ricard or
Pernod and a few drops of Tabasco. Finally, mix in a few
tablespoons of Parmesan and make sure all the ingredients
are evenly distributed in the butter paste.
Preheat the oven to 220˚C. Spoon a tablespoon of the butter
spread onto the oysters and press well. Sprinkle with some
finely ground Parmesan. Place the oyster shells on a grid,
making sure to keep them well level so that the butter does
not run out in the oven.
Slide the rack into the hot oven and grill for six to eight
minutes until the butter is bubbling and the cheese begins to
color.
If you are giving this to your guests as an appetizer, cover the
bottom of the plates with a layer of coarse sea salt. Press in
about six warm oysters and finish with chopped parsley and
lemon slices. Serve immediately with bread on the side.
The original recipe comes from "Antoine's restaurant" in
New Orleans. It has been in existence since 1840. The
recipe was created by Antoine Alciatore, the founder of
the restaurant, which has remained in the hands of the
same family until today.
These oysters were named after the richest man in
America at the time, John D. Rockefeller. The proper
preparation and ingredients are still a well-kept secret. As
a result, dozens of variations circulate on the Internet
from hobby cooks like me, who make their own version of
it.However, those who want to taste the original can order
it from Antoine's restaurant for 15 Dollars.
oysters Rockefeller
garlic
shallot
tabasco
Ricard
Parmesan
pepper and salt
lemon
Open the oysters and cut them loose. Leave
them lying in their bottom shell. Pour off the
liquid.
Put a garlic clove, a handful of spinach, fresh
zipped tarragon, parsley without the stem and
a shallot in a food processor. Chop finely. Mix
this mixture with pre-prepared herb butter at
room temperature and with finely ground
breadcrumbs. Moisten with a shot glass of
pastis, for example Ricard or Pernod and a few
drops of Tabasco. Finally, mix in a few
tablespoons of Parmesan and make sure all
the ingredients are evenly distributed in the
butter paste.
Preheat the oven to 220˚C. Spoon a
tablespoon of the butter spread onto the
oysters and press well. Sprinkle with some
finely ground Parmesan. Place the oyster
shells on a grid, making sure to keep them well
level so that the butter does not run out in the
oven.
Slide the rack into the hot oven and grill for six
to eight minutes until the butter is bubbling and
the cheese begins to color.
If you are giving this to your guests as an
appetizer, cover the bottom of the plates with a
layer of coarse sea salt. Press in about six
warm oysters and finish with chopped parsley
and lemon slices. Serve immediately with
bread on the side.
The original recipe comes from "Antoine's
restaurant" in New Orleans. It has been in
existence since 1840. The recipe was
created by Antoine Alciatore, the founder of
the restaurant, which has remained in the
hands of the same family until today.
These oysters were named after the richest
man in America at the time, John D.
Rockefeller. The proper preparation and
ingredients are still a well-kept secret. As a
result, dozens of variations circulate on the
Internet from hobby cooks like me, who
make their own version of it.However, those
who want to taste the original can order it
from Antoine's restaurant for 15 Dollars.
oysters Rockefeller
garlic
shallot
tabasco
Ricard
Parmesan
pepper and salt
lemon
