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.
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
Yield: serves 2-4
- 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
- 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.