Oysters Rockefeller

Discover the true delicious taste of this classic Southern dish.

There is much ado over the original recipe for Oysters Rockefeller. We do know that it was invented by Jules Alciatore, the second-generation proprietor of Antoine's restaurant in New Orleans. We don't know, however, what exactly went into the original dish-just that there was a wealth of bright green herbs and it was rich, like John D. Rockefeller himself.

In restaurants today, we find a host of impostors, such as oysters masked in Parmesan cheese, parading around with pale artichoke hearts, or cavorting with anchovy paste.

These variations, although often delicious, are not the true taste of Oysters Rockefeller. A true Rockefeller is bold and strong with freshly blended ingredients including parsley, celery leaf, and fennel bulb. The addition of aniseflavored liqueur such as Pernod only enhances the green herbaceous flavor.

Over the years, there has also been the spinach versus watercress debate for this dish. I prefer, when in season, the edgy bite of crisp watercress. But if you favor spinach and no celery leaves or tarragon and no chervil, trust your taste buds and use what you like. When making these baked bivalves, it is most important to choose the freshest oysters and the freshest herbs available.

Our version of Oysters Rockefeller, adapted from a wealth of provocative recipes, rated very highly in our Test Kitchens. It seems that this classic Southern taste, which has incited such debate, must be worth trying at least once. KIM SUNEE

OYSTERS ROCKEFELLER

MAKES 4 TO 6 SERVINGS

PREP: 45 MIN., COOK: 6 MIN., BAKE: 15 MIN.

1 cup unsalted butter, divided

½ cup chopped flat-leaf parsley

¼ cup chopped green onions

¼ cup fennel bulb, chopped

1 teaspoon chopped fresh chervil or tarragon

2 to 3 chopped celery leaves

2 cups watercress or baby spinach leaves

1/3 cup fine dry breadcrumbs

2 tablespoons anise-flavored liqueur

¼ teaspoon salt

¼ teaspoon pepper

1/8 to ¼ teaspoon hot sauce

¼ (4-pound) box rock salt

2 dozen fresh oysters on the half shell

Rock salt

Garnish: lemon wedges

MELT 3 tablespoons butter in a skillet over medium-high heat; add parsley and next 4 ingredients. Saute 2 to 3 minutes. Add watercress, and cook 2 to 3 minutes or until wilted. Cool.

PULSE parsley mixture in food processor with the remaining 13 tablespoons butter, breadcrumbs, and liqueur until smooth, stopping to scrape down sides.

ADD salt, pepper, and hot sauce.

FILL pie pans or a large baking sheet with 2 pounds rock salt. Dampen salt slightly, and arrange oysters on the beds of salt.

TOP each oyster with a spoonful of the parsley mixture.

BAKE at 450° about 12 to 15 minutes or until lightly browned and bubbly. Serve on a bed of rock salt, and garnish, if desired.

NOTE: For testing purposes, we used Pernod for anise-flavored liqueur.

Copyright Southern Progress Corporation Nov 2003
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