Oysters Rockefeller was created in 1889 at Antoine's Restaurant in New Orleans, the oldest family-owned restaurant in the United States. Jules Alciatore, son of founder Antoine Alciatore, developed the dish during a shortage of escargot, substituting oysters. Rich and flavorful, Oysters Rockefeller was designed to evoke the sense of wealth and opulence of John D. Rockefeller, the richest American man of the time. While the original recipe remains a secret, countless versions just like this one have been created to pay homage.
Ingredients
- 1 medium onion, finely chopped
- 1/2 cup butter
- 9 ounces fresh spinach
- 1 cup grated Romano cheese
- 1 tablespoon lemon juice
- 1/8 teaspoon pepper
- 3/4 cup panko breadcrumbs
- 2 pounds kosher salt
- 3 dozen fresh oysters in the shell, washed
- Lemon wedges for garnish
Directions
- Sauté onion in butter until tender. Add spinach and stir until wilted.
- Remove from heat and stir in cheese, lemon juice, and pepper.
- Spread kosher salt onto 2 ungreased 15x10-inch baking sheets.
- Shuck oysters, reserving the oyster and liquid in the bottom shell.
- Press the oyster shells into the salt, top each with 2 teaspoons of spinach mixture, and sprinkle with panko breadcrumbs
- Bake uncovered at 450° until oysters are plump, about 6-8 minutes.
- Garnish and serve immediately.