Oysters Rockeller is a classic oyster appetizer with bacon, bread crumbs, and herbs. It’s history comes from the venerable Antoine’s restaurant in New Orleans. Jules Alciatore created the dish after the richest person in America at the time (John D. Rockefeller) because the ingredients were so ‘rich’. Oysters are a bivalve mollusk, and this dish is served broiled on the half shell and served hot.
Oysters Rockefeller
Ingredients
- About 2 dozen live oysters shucked
- 4 slices bacon chopped
- 4 ounces cleaned spinach chopped
- 3 tablespoons chopped parsley
- 3 celery ribs sliced
- 2 green onions white and green parts, chopped
- 1/4 teaspoon paprika
- 1/4 cup fresh bread crumbs
- 3 tablespoons unsalted butter melted
- Salt and pepper to taste
- Kosher salt or rock salt for baking the oysters
Instructions
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Brown the bacon in a frying pan over medium heat until crisp. Transfer the bacon to a bowl, and remove all but about a tablespoon or two of oil from the pan.
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Add in the spinach, parsley, celery, and green onions. Cook until the vegetables have wilted. Add this to the bacon and toss to incorporate. When this has cooled to room temperature, add in the seasonings, and bread crumbs. Drizzle with the melted butter. Toss to distribute evenly.
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Arrange the oysters in an even layer on an ovenproof pan that has a thick layer of Kosher or rock salt. Broil the oysters until they are bubbly and the oyster are done.
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Serve hot.