Antoine’s Famous Oysters Rockefeller

downtonabbeycooks

3 years ago

Established in 1840, Antoine’s is considered America’s oldest family-run restaurant and the original Oyster Rockefeller recipe is said to be one of the most sought-after recipes in the world. Even the ex-employees of this restaurant will not talk about how Antoine’s Oysters Rockefeller is made. The original recipe is a closely-guarded Antoine’s secret, though it has been imitated, adapted, and evolved in a host of ways. The original oysters Rockefeller is said to have been made with watercress, not spinach. Jules Alciatore exacted a promise on his deathbed that the exact proportions be kept a secret forever.

This recipe which comes from What’s Cooking America is the closest to the original classic Oysters Rockefeller that was developed by Roy Alciatore, one of Antoine’s previous owners.

This recipe was only slightly adapted the recipe to modern recipe writing standards.

Antoine's Famous Oysters Rockefeller

Established in 1840, Antoine’s is considered America’s oldest family-run restaurant and the original Oyster Rockefeller recipe is said to be one of the most sought-after recipes in the world. The original recipe is a closely-guarded Antoine’s secret, though it has been imitated,adapted, and evolved in a host of ways. The original oysters Rockefeller is said to have been made with watercress, not spinach.

Course Appetizer

Cuisine American

Keyword Antoine's Restaurant

Servings servings

Author What's Cooking America

Ingredients

36 fresh oysters on the half shell
6 tbsp. unsalted butter
6 tbsp. fresh spinach leaves finely minced
3 tbsp. onion finley minced
3 tbsp. fresh parsley finely minced
5 tbsp. bread crumbs homemade
1 dash tabasco sauce to taste
1/2 tsp. Herbsaint or Pernod
1/2 tsp. salt to taste
2 tbsp. olive oil
Rock salt
Lemon wedges for garnish

Instructions

Using an oyster knife, pry open the oyster shells, then remove the oysters. Discard the top shells; scrub and dry the bottom shells. Drain the oysters, reserving the oyster liquor.
In a large saucepan, melt the butter; add spinach, onion, parsley, bread crumbs, Tabasco Sauce, Herbsaint, and salt. Cook, stirring constantly, for 15 minutes. Remove from heat. Press the spinach mixture through a sieve or food mill; let cool. Mixture may be made ahead of time and refrigerated until ready to use.
Preheat oven broiler. Line an ovenproof plate or platter with a layer of rock salt about 1-inch deep (moisten the salt very slightly). Set oysters in the rock salt, making sure they are level.
Place a little of the reserved oyster liquor on each oyster. Spoon an equal amount of the prepared spinach mixture over each oyster and spread to the rim of the shell.
Broil approximately 5 minutes or until the edges of the oysters have curled and the topping is bubbling. Watch carefully.
Garnish the plates or platter with the parsley sprigs and the lemon wedges. Serve immediately.

Notes

It is best to use small oyster for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter. Any variety of oysters will work; just make sure the oysters you choose are as fresh as possible, still alive, and tightly closed.