For an elegant, but easy appetizer that will impress family & friends, try this iconic seafood dish. It was created in New Orleans and tasted so rich, the chef named it after a famed billionaire. Tender oysters are topped with a savory spinach sauce and broiled to perfection. Rock- salted platters make a beautiful presentation.
RecipeSavants.comFor an elegant, but easy appetizer that will impress family & friends, try this iconic seafood dish. It was created in New Orleans and tasted so rich, the chef named it after a famed billionaire. Tender oysters are topped with a savory spinach sauce and broiled to perfection. Rock- salted platters make a beautiful presentation.Smart Recipes, American Recipes, Other,Pork,Seafood Recipes, RecipesOther,Pork,SeafoodAmericanOysters RockefellerPT50MServes 6
Ingredients:
36 Small Fresh Oysters0.25 Cup Butter6 Ounces Fresh Baby Spinach1 Large Onion1 Medium Celery Stalk0.5 Cup Panko Crumbs0.125 Teaspoon Hot Pepper Sauce0.5 Teaspoon Anise-Flavored Liquor0.5 Teaspoon Sea Salt2 Cloved Garlic0.25 Teaspoon Freshly Ground Black Pepper9 Cups Rock Salt2 Large Lemons1 Large Bunch Fresh Parsley LeavesUse an oyster knife to open shells. Reserve oysters, oyster juice, and bottom shells. Discard top shells.In a medium sauce pan over medium-high heat, bring water to a boil. Add spinach and cook until tender, about 5 minutes. Use a colander to drain spinach, researching 2 3/4 cup of the cooking liquid. Allow spinach to cool. Finely mince the spinach and set aside.In the same saucepan over medium-high heat, melt butter and saute onions, celery, and garlic until fragrant & softened, about 3 minutes. Stir in reserved spinach water and bring mixture to a boil for 1 minute. Stir in spinach, liqueur, sea salt & pepper. Reduce heat to medium-low and simmer until mixture slightly reduces, about 10 minutes. Remove from heat and stir in Panko crumbs. Allow mixture to cool before using.Preheat oven to 400 degrees. Layer 3 cups rock salt evenly in a large-rimmed sheet pan. Arrange shells on rock salt, making sure they are level. Place 1 oyster in each shell and drizzle each equally with reserved oyster juice. Top with 2 teaspoons spinach mixture and spread it to the rims of the shells.Arrange 3 platters and layer each with 2 cups of rock salt. Set aside. Bake until topping is bubbly and oysters are slightly curled, about 5 minutes. Remove from the oven and transfer 12 oysters to each platter. Garnish with parsley & lemon wedges and serve hot.