Oysters Rockefeller

  • Serves

    serves 2-4


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.


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


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.

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