Tom's Oysters Rockefeller
Submitted by Sarah1
Tom’s Oysters Rockefeller: oysters baked under a rich green sauce of pureed spinach, scallion, celery, and parsley, seasoned with anchovy, anise, and Tabasco. The classic New Orleans baked oyster, done right.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
1 hrsThis version of the New Orleans classic puts the spotlight on the lush green sauce that defines Oysters Rockefeller. Steamed spinach is pureed with scallion, celery, parsley, and lettuce into a vivid, herbaceous base, then seasoned for real depth.
The seasonings are what make it sing: anchovy paste and Worcestershire for savory backbone, Tabasco for a little heat, and anise seeds for the gentle licorice note that nods to the Pernod in the original recipe. Bread crumbs stir in to give the sauce body, so it sits on the oysters rather than running off.
The sauce can be made ahead and brought back to room temperature, then spread generously over oysters and baked until bubbling and lightly browned. Serve them hot from the oven, while the oysters are just warmed through and the green sauce is glossy.
Chef Tips
- Drain the steamed spinach thoroughly before pureeing; excess water makes the sauce loose and weepy.
- Don’t skip the anise seeds; that subtle licorice note is the signature of a real Rockefeller.
- Make the green sauce ahead and bring it to room temperature before topping the oysters.
- Bake hot and just until bubbling; oysters turn rubbery if overcooked.
Variations
- Add a splash of Pernod or anise liqueur to the sauce for the most traditional flavor.
- Top with grated Parmesan for a browned, savory crust.
- Bed the oysters on rock salt to keep the shells steady and hold the heat.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Steam spinach about 5 minutes until tender, pour in a colander, and drain thoroughly.
Coarsely chip scallion (tops incluced), celery, parsley, and lettuce.
In a blender, purée all of spinach, 2 cups at a time.
Place spinach in a bowl.
Purée scallion, celery, parsley, and lettuce in blender.
Pour mixture into spinach bowl.
Mix thoroughly. Stir in Worchestershire, anchovy paste, salt Tabasco, and anise seeds to spinach mixture.
Blend mixture in blender for 2 minute on medium speed.
Pour mixture into bowl. Add bread crumbs and stir thoroughly.
Set aside or store in refrigerator. Bring to room-temperature before using..
Boil the rest of ingredients, combine and bake.
Comments