A friend recently requested Oysters Rockefeller for his Birthday celebration. As I was trolling the web for a recipe to pilfer, I quickly found out that you just can't steal this recipe.
Some say that the original recipe went to the grave with its creator, Jules Alciatore, while others say the original recipe is a closely guarded secret which can only be found at the original Antoine's Restaurant in the French Quarter of New Orleans.
Prep Time: 1/2 hour plus shucking
Cook Time: 6 to 10 minutes
Total Time: 1 hour
Servings: About 3 dozen oysters
|Compound butter ingredients|
|Finished compound butter|
1 stick butter (1/2 cup) room temperature
2 tbsp finely chopped green onions, white and light green parts
2 tbsp finely diced celery
2 tbsp finely chopped fresh tarragon
2 tbsp finely chopped fresh chopped italian parsley
1 cup finely chopped watercress leaves
2 tbsp Pernod liquor
salt, pepper, and cayenne to taste
1/8 cup panko bread crumbs
3 dozen oysters - shucked and on the half shell
|Rock salt is used to keep the shells upright during baking|
- Preheat oven to 450 degrees Fahrenheit.
- Prepare the compound butter. Combine the onion, celery, Pernod, and fresh herbs with the softened butter in a small bowl.
- Place rock salt on the bottom of an 11"x14" baking pan.
- Place oysters on the half shell on baking pan. Add the compound butter to the oysters, with a dusting of Panko over the top.
- Bake for 6 to 10 minutes until hot and bubbly.
Here is a simple version which formed the basis for my version from Chef John.
Here's how to shuck an Oyster