Antoine's Brother Oysters Rockefeller

4-6
Servings
20m
Prep Time
1.15h
Cook Time
1h 29m
Ready In


"The original oysters Rockefeller recipe is a closely guarded secret. It was created in New Orleans, at the legendary Antoine's. The restaurant refuses to give a recipe, but it is known that neither bacon nor spinach is involved. Instead, the oysters are topped with a roux full of herbs and vegetables, then combined with bread crumbs and broiled until the bivalves are tender and a delicate crust forms. The version given here gets close with an herb-filled roux and a breadcrumb crust. Source: Kelly Alexander"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (146.2 g)
  • Calories 263.7
  • Total Fat - 22.7 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 60.5 mg
  • Sodium - 90 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 1.1 g
  • Protein - 6 g
  • Calcium - 81.8 mg
  • Iron - 4.6 mg
  • Vitamin C - 23.3 mg
  • Thiamin - 0 mg

Step 1

Fill 2 ovenproof baking dishes halfway with rock salt. Shuck oysters over a bowl to catch their liquor (you should have about 1⁄2 cup), discarding flat top shells. Loosen oysters from bottom shells with a knife. Nestle 6 shucked oysters in their shells into each bed of rock salt; chill.

Step 2

Melt butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add oyster liquor; cook until thickened to a paste, about 2 minutes. Stir in cayenne, scallions, celery, tarragon, parsley, and salt and pepper. Reduce heat to medium-low; cook until soft, about 1 hour. Transfer to a food processor, add bread crumbs, and process into a smooth paste, about 2 minutes.

Step 3

Heat broiler to high. Place paste in a pastry bag fitted with a 1⁄2" fluted tip. Pipe paste completely over oysters. Broil until paste begins to brown and oysters are just cooked through, about 5-7 minutes. Garnish each dish with parsley sprigs, if you like.

Tips & Variations


No special items needed.

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