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
- 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.