Antoine's Brother Oysters Rockefeller Recipe

"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 is 5 servings

Metric US

I've Tried It

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 by Step Method

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.