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Oysters Rockefeller
Created by: Howcan Team
Ingredients
- 24 fresh oysters
- 1/2 cup unsalted butter
- 1/2 cup finely chopped shallots
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped spinach
- 1/4 cup chopped fresh parsley
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup Pernod or other anise-flavored liqueur
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 450 degrees F.
- Shuck the oysters and place them on a baking sheet.
- In a large skillet, melt 1/4 cup of the butter over medium heat.
- Add the shallots, celery, and spinach, and cook until softened, about 5 minutes.
- Stir in the parsley, bread crumbs, Parmesan cheese, Pernod, salt, black pepper, cayenne pepper, and paprika.
- Remove the skillet from the heat and let the mixture cool slightly.
- In a small saucepan, melt the remaining 1/4 cup of butter.
- Spoon the vegetable mixture over each oyster, then drizzle with the melted butter.
- Bake in the preheated oven for 8-10 minutes, or until the edges of the oysters begin to curl and the topping is golden brown.
- Serve hot and enjoy!
Oysters Rockefeller is a classic dish that originated in New Orleans in the late 19th century. Created by Jules Alciatore, the chef of Antoine's Restaurant, the dish was named after John D. Rockefeller, the richest American at the time, because of its rich and luxurious ingredients. The original recipe includes oysters topped with a rich sauce made of butter, herbs, and other green vegetables, then baked or broiled. Today, the best versions of this dish can still be found in New Orleans, where chefs take pride in using the freshest oysters and carefully crafting the flavorful sauce. The key to a great Oysters Rockefeller lies in the balance of flavors and the quality of the ingredients, particularly the fresh oysters and the herb-infused sauce. While the original recipe is a closely guarded secret, there are also alternative methods for making this dish, such as using spinach or watercress in the sauce.
30 min
4
250 calories
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