Classic Oysters Rockefeller
By: Sheri Wetherell
Published: Monday, November 30, 2009 - 10:28pm

Ingredients




2 dozens Fresh oysters on the half shell
4 springs flat-leaf Italian parsley, minced
4 green onions, minced
A handful of fresh celery leaves, minced
6 or more fresh tarragon leaves, minced
6 or more fresh chervil leaves, minced
1/2 cup dried fresh French bread crumbs, unseasoned
12 tablespoons unsalted butter, softened
Salt and fresh ground black pepper, to taste
Tabasco, to taste
2 tablespoons Pernod
Rock salt

Preparation

1 Finely mince the parsley, green onions and the herbs. 2 In a mortar, mix the herbs with the breadcrumbs, softened butter, and any remaining oyster liquor until you have a textured paste. Season to taste with salt, pepper, Tabasco and Pernod. 3 Spread about a 1/4 inch of rock salt in an oven-safe dish and set the oysters on top, making sure they're level. The salt will help keep the oysters from sliding around. 4 Spoon an equal amount of the herb butter paste on top of each oyster. 5 Place on the middle rack under the broiler and broil until the edges of the oysters curl and the herb butter paste bubbles, about 5 minutes. 6 Serve immediately.

About


Oysters Rockefeller were created at the famous Antoine's in New Orleans and were named after the richest man at the time, John D. Rockefeller. Antoine's son, Jules, came up with the recipe when there was a shortage of escargot. While there are many versions of this dish the original recipe has never left the family vault, even former employees keep their lips sealed. This recipe is an adaptation of theirs. They've been serving up their famous Oysters Rockefeller since 1899.