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Do You Know That Oysters Rockefeller Are Traditional New Orleans Appetizers?
Yes, it is true that Oysters Rockefeller is a traditional New Orleans appetizer that consists of half-shell oysters covered with a delightful buttery sauce flavored with parsley, green onions, breadcrumbs, and a variety of other green herbs. The original recipe varies according to where one grew up. Regardless, you can have a lovely little appetizer that everyone will rave about with very little work. This simple seafood appetizer will instantly taste like restaurant-style oysters, whether it’s for Christmas Eve, New Year’s Eve, or simply a weekday date night.
The components are the most significant aspect of the recipe. For the finest flavor, buy fresh and local (if feasible). Nothing compares to the flavor of fresh oysters. The first step is to open the oysters. To shuck the oysters open, insert the tip of your oyster knife into the back of the oyster and gently twist. You will essentially be wriggling the knife between the two shells at the oyster’s tip. Repeat until all of the oysters have been opened. If you do not have an oyster knife, you may use a flat-head screwdriver, which works almost as well.
How to Make Oysters Rockefeller On The Grill
- 8 tbsp unsalted butter (1 stick)
- 4 shallots, minced
- 4 minced garlic cloves
- 1 cup applewood bacon, cubed, cut into lardons
- 1 tsp. kosher salt
- 2 tbsp. all-purpose flour
- 1/4 cup anise-flavored liquor (sambuca or Pernod)
- 1-quart thick cream
- 2 cups fresh baby spinach
- a half teaspoon freshly ground nutmeg
- 1 tsp black pepper, freshly ground
- Optional: 1/2 teaspoon red pepper flakes
- 3/4 cup breadcrumbs, seasoned
- 18 big oysters, shells washed and cleaned
- 2 cups rock salt, only for serving
- 1/2 cup grated Parmesan cheese
- 1/2 cup Gruyere cheese, grated
Directions to Follow
Step 1-In a large saute pan over medium-high heat, combine 4 tablespoons of the butter, the shallots, garlic, bacon, and salt. 6 to 8 minutes, or until the shallots are transparent and the bacon is crispy.
Step 2-To make a roux, add the flour and stir thoroughly. Cook, stirring regularly, for 4 to 5 minutes, or until the roux smells nutty.
Step 3-Remove the pan from the heat and deglaze the roux with the liqueur; carefully return the pan to the burner and allow the liqueur to flame.
Step 4-Add the cream and whisk to combine. Bring the mixture to a boil, then lower to low heat and continue to cook for 5 to 7 minutes.
Step 5-Stir in the baby spinach, nutmeg, black pepper, and red pepper flakes, if using; return to a boil, then lower to a simmer.
Step 6-Cook for 4 to 6 minutes, or until the spinach has softened and released its liquid.
Step 7-Cook the mixture for 6 to 8 minutes over medium heat until it becomes a fondue-like consistency.
Step 8-Remove from the heat and reserve to the side.
Step 9-In a small saute pan, melt the remaining 4 tablespoons of butter. When the butter has melted, take it from the heat and stir in the breadcrumbs. Set aside for now.
Step 10-Preheat a grill too high. Preheat the oven to broil.
Step 11-Place the oysters on the grill and cook for about 3 minutes, or until the shells pop open.
Step 12-Transfer the oysters to a cutting board and pry out the top shells with an oyster knife, rubbing the knife along the interior of each top shell to free the oyster.
Step 13-After removing the top shell, use the knife to scrape beneath the bottom of the oyster to separate it from the bottom shell, leaving the oyster “on the half shell.”
Step 14-On a baking sheet, evenly distribute the rock salt.
Step 15-Place the oysters, shells down, on the rock salt, and push the shells into the salt.
Step 16-Spoon some of the baby spinach bacon fondues on top of each oyster, followed by the Parmesan, Gruyere, and buttered breadcrumbs. Broil for 4 to 5 minutes, or until the oysters are bubbling and the breadcrumbs are toasted.
Step 17- Serve right away.
How to Serve The Grilled Oysters Rockefeller
Serve simple Grilled Oysters Rockefeller straight off the grill. Alternatively, serve on a big plate with little forks, napkins, lemon wedges, and spicy sauce.
Feeling exceptionally opulent? Between each oyster and shell, place a fresh spinach leaf. Then, drizzle with bacon butter and top with extra crumbled bacon and blue cheese.
Frequently Asked Questions
Q1: How many oysters do we need per person?
Ans: If you are serving Oysters Rockefeller as an appetizer, plan on 2 to 3 oysters per guest. For other recipes of Oysters serving sizes may vary.
Q2: How can we know when oysters are done?
Ans: Oysters are done cooking once they become nice and plump, and the edges start to curl.
Q3: Can we freeze Oysters Rockefeller?
Ans: Oysters Rockefeller will freeze very nicely. After adding the topping, place the sheet pan in the freezer allowing the oysters to freeze. After the oysters have frozen solid place them in a container or Ziploc bag for storage. The oysters Rockefeller will hold up frozen for 4-6 weeks
Q4: Why are the oysters called Rockefeller?
Ans: The dish was created and named after John D. Rockefeller, the richest American at the time, for the extreme richness of the dish.
Q5: Are Oysters Rockefeller fully cooked?
Ans: Yes, they are. After topping the oysters with the sauce, they are baked or broiled, which fully cooks the oyster.
Q6: Do I have to use fresh spinach?
Ans: No, you do not. You can use frozen chopped spinach. Make sure to fully defrost the spinach and squeeze out as much of the liquid as possible.
Fresh spinach is a better choice, but when you are in a bind frozen will work.
To Wrap it Up
The recipe above is for if you want to smoke or grill your Oysters Rockefeller, but if you want to make it in the oven, look no further. Simply preheat the oven as directed in step 1 and replace step 9 with placing the oysters in the oven. Oysters are not much difficult to make, however, you just have to follow the steps thoroughly.