Oysters Rockefeller - Antoine's

This is reported to be the original recipe as created at Antoine's in New Orleans. Unlike the more common variation, it has no spinach or bacon.

Oysters Rockefeller - Antoine's
Adapted from keyingredient.com
Oysters Rockefeller - Antoine's

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from keyingredient.com

Ingredients

  • Rock salt, as needed

  • 12

    oysters in shells, chilled

  • 4

    tbsp. butter

  • 4

    tbsp. flour

  • 1/4

    tsp. cayenne

  • 6

    scallions, minced

  • 2

    ribs celery, minced

  • 2

    sprigs tarragon, stemmed & minced

  • 6

    sprigs parsley, stemmed & minced

  • Salt & white pepper, to taste

  • 3

    tbsp. bread crumbs

Directions

1. Fill two oven-proof baking dishes halfway with rock salt. 2. Shuck oysters over a bowl to catch their liquid. Discard flat top shells and loosen oyster from bottom shell with a knife. Put six oysters on rock salt in each baking dish. Chill. 3. Melt butter in a two-quart saucepan. Add flour and cook stirring until smooth, about two minutes. Add liquid from oysters and cook stirring until thickened to a paste, about two minutes. Stir in scallions, celery, tarragon, parsley, cayenne, salt, and white pepper. Reduce heat to medium-low and cook until soft, about one hour. 4. Transfer to a food processor, add bread crumbs, and process into a smooth paste, about two minutes. 5. Preheat broiler to high. Put paste into a pastry bag with a 1/2-inch fluted tip. Pipe paste completely over oysters. 6. Broil until paste begins to brown and oysters are just cooked through, about 5 - 7 minutes. Serve immediately.

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