Oysters Rockefeller

This ubiquitous New Orleans dish was invented at Antoine's in 1889.


    •  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


  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.

Most Popular Recipes

Sign up for the Newsletter

Join our newsletter and get updates in your inbox. We won’t spam you and we respect your privacy.