Oysters Rockefeller PDF Print E-mail
Written by   

A New Orleans staple since a famous chef employed at an even more famous restaurant, decided to design a tasty appetizer recipe for the lowly oyster.  His spinach, liquer, and seasonings were such that he felt the dish fit for the wealthy---hence the name Rockefeller!



  • 2 bunches green onions, chopped
  • 1 bunch parsley, finely chopped
  • ¬ľ pound unsalted butter
  • 4 10-ounce packages shopped spinach, cooked, drained, pureed
  • 1 TBS celery salt
  • ¬ĺ TBS anchovy paste
  • 2 TBS Worcestershire sauce
  • 1 TBSTabasco
  • 2 TBS prepared horseradish
  • 2 tsp basil
  • 1 tsp marjoram
  • 2 TBS absinthe (Pernod) liqueur
  • 1 TBS Peychaud bitters
  • ¬Ĺ tsp salt
  • 5 dozen oysters, drained
  1. Sauté onions and parsley in butter for 20 minutes in large Dutch oven; cool, remove and puree until smooth; return to pan
  2. Add spinach and seasonings; bring to full boil; remove from heat; add absinthe and bitters (can be made ahead, freezes well)
  3. Place 6 oysters into each ramekin and bake at 450¬į until edges curl (about 10 minutes); remove from oven, pour off excess liquid and top with sauce
  4. Return to oven and cook 5-10 minutes until slightly brown and bubbly; serve immediately

Serves 8-10 as appetizer