This recipe is from our New Orleans Kitchen feature.
Family secrets are meant to be kept. Just ask Rick Blount, whose great grandfather Jules Alciatore invented oysters Rockefeller in 1889 at Antoine’s, which his father Antoine founded in 1840. Blount shares a version of the recipe but can’t promise it’s the original. After all, Jules swore on his deathbed to keep the recipe shrouded in mystery. What we do know is that faced with an escargot shortage — sacre bleu! — the enterprising chef swapped snails out for local oysters, of which there were tons.
Traditionally made with spinach, family lore has another green in the mix – possibly water cress? Never mind, the blend of flavors in the buttery sauce was so rich the dish was named for the 19th century millionaire J.D. Rockefeller. This version is what Blount shared with Real Food Traveler.
Oysters Rockefeller
Traditionally made with spinach, family lore has another green in the mix – possibly water cress? Never mind, the blend of flavors in the buttery sauce was so rich the dish was named for the 19th century millionaire J.D. Rockefeller.
Ingredients
Rock salt
12 oysters, chilled
1 bunch parsley, stemmed and minced
2 sprigs tarragon, stemmed and minced
Kosher salt and freshly ground white pepper to taste
1/4 cup fresh breadcrumbs
1/4 cup butter
1/4 cup flour
1/4 tsp cayenne
6 scallions, minced
2 ribs celery, minced
Directions
- Fill two ovenproof baking dishes halfway with rock salt. Shuck oysters over a bowl to catch their liquor (you should have about 1/2 cup), discarding flat top shells. Loosen oysters from bottom shells with a knife. Nestle six shucked oysters in their shells into each bed of rock salt and chill.
- Melt butter in a 2-quart saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add oyster liquor; cook until thickened to a paste, about 2 minutes. Stir in cayenne, scallions, celery, tarragon, parsley and salt and pepper. Reduce heat to medium-low; cook until soft, about 1 hour.
- Transfer to a food processor, add breadcrumbs and process into a smooth paste, about 2 minutes. Heat broiler to high. Place paste in a pastry bag fitted with a half-inch fluted tip. Pipe paste completely over oysters.
- Broil until paste begins to brown and oysters are just cooked through, about 5-7 minutes.
