Oysters Rockefeller
8 August, 2024
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Oysters Rockefeller
A classic New Orleans dish featuring oysters topped with a mixture of herbs, breadcrumbs, and butter, then baked or broiled until golden and bubbling.
Ingredients
- 24 fresh oysters shucked, with the shells reserved
- 1/2 cup unsalted butter
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped green onions scallions
- 1/4 cup finely chopped celery
- 2 cloves garlic minced
- 1/4 cup Pernod or other anise-flavored liqueur optional
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Rock salt or coarse salt for serving (optional)
- Lemon wedges for serving
Instructions
Preparing the Oysters:
- Shuck the Oysters: Shuck the fresh oysters, reserving the bottom shells. Discard the top shells and any excess liquid. Place the oysters in the reserved bottom shells on a baking sheet lined with rock salt or coarse salt to stabilize them.
Making the Rockefeller Topping:
- Prepare the Mixture: In a skillet, melt the butter over medium heat. Add the breadcrumbs, chopped parsley, chopped green onions, chopped celery, and minced garlic. Cook, stirring, for about 5 minutes, or until the vegetables are softened and the breadcrumbs are lightly toasted.
- Add Flavor: Stir in the Pernod or anise-flavored liqueur (if using) and cook for another minute to allow the flavors to meld together. Season with salt and black pepper to taste.
- Finish the Mixture: Remove the skillet from the heat and stir in the grated Parmesan cheese until well combined.
Assembling and Baking:
- Top the Oysters: Spoon a generous amount of the Rockefeller topping onto each oyster in its shell, covering it completely.
- Bake or Broil: Preheat your oven to 450°F (230°C). Place the baking sheet with the topped oysters in the preheated oven and bake for about 10-12 minutes, or until the topping is golden brown and bubbling. Alternatively, you can broil the oysters on high for 5-7 minutes until the topping is golden and bubbly.
- Serve: Remove the baked Oysters Rockefeller from the oven and let them cool for a few minutes before serving. Serve them hot with lemon wedges on the side.
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