Oysters Rockefeller

Name: Oysters Rockefeller
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 3 tbsp. fresh bread crumbs; 3 tbsp. unsalted butter; 1 oz. spinach, chopped; 1 scallion, chopped; 1 rib celery, chopped; 1 clove garlic, chopped; 1 ⁄ 4 small yellow onion, chopped; 2 tsp. Pernod; 1 tsp. red wine vinegar; 1 ⁄ 2 tsp. chopped thyme leaves; 1 ⁄ 8 tsp. ground anise; Kosher salt and ground black pepper, to taste; Coarse rock salt, for pan; 12 bluepoint oysters, on the half shell

Serves
serves 2-4

PICASA

This ubiquitous New Orleans dish was invented at Antoine's in 1889. This recipe first appeared in our April 2013 special feature on New Orleans.

Ingredients

3 tbsp. fresh bread crumbs
3 tbsp. unsalted butter
1 oz. spinach, chopped
1 scallion, chopped
1 rib celery, chopped
1 clove garlic, chopped
¹⁄₄ small yellow onion, chopped
2 tsp. Pernod
1 tsp. red wine vinegar
¹⁄₂ tsp. chopped thyme leaves
¹⁄₈ tsp. ground anise
Kosher salt and ground black pepper, to taste
Coarse rock salt, for pan
12 bluepoint oysters, on the half shell

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Instructions

Step 1

Puree bread crumbs, butter, spinach, scallions, celery, garlic, onions, Pernod, vinegar, thyme, anise, salt, and pepper in a food processor. Place mixture in a pastry bag fitted with a 1⁄2" fluted tip; chill. Heat broiler to high. Line a baking sheet with rock salt about 1⁄4" deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters; broil until tops are browned, about 4 minutes.

Puree bread crumbs, butter, spinach, scallions, celery, garlic, onions, Pernod, vinegar, thyme, anise, salt, and pepper in a food processor. Place mixture in a pastry bag fitted with a 1⁄2" fluted tip; chill. Heat broiler to high. Line a baking sheet with rock salt about 1⁄4" deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters; broil until tops are browned, about 4 minutes.