From EatingWell: May/June 2011
Invented at Antoine’s in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefeller, one of the richest Americans at the time, for its rich sauce. Antoine’s has kept the original recipe secret, but basically it includes a cream sauce with spinach and other greens, flavored with Pernod or anisette. This version omits the cream sauce but is still full of flavor.
- 24 small-to-medium oysters
- 6 cups gently packed baby spinach
- 4 cups gently packed watercress, tough stems removed, or more spinach
- 1 cup gently packed celery leaves or flat-leaf parsley leaves
- 2 tablespoons butter
- 2 scallions, finely chopped
- 3 ounces Pernod or other licorice-flavored liqueur (about 6 tablespoons)
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1/3 cup freshly grated Parmesan cheese
- Shuck oysters, discarding the flat top shells. Pour the oyster meat and the liquid left in each bottom shell (the oyster “liquor”) into a bowl. Then pour through a fine-mesh sieve, transfer the liquid and the oyster meat to separate containers and refrigerate until ready to cook. Rinse the deep bottom shells to remove any grit and set aside.
- Bring a large pot of water to a boil. Add spinach, watercress (or additional spinach) and celery leaves (or parsley) and cook just until wilted, about 30 seconds. Drain and rinse thoroughly with cold water to stop the cooking and set the bright green color. Squeeze out excess water. Chop the greens very finely.
- Melt butter in a large skillet over medium heat. Add the chopped greens and scallions and cook, stirring, until the scallions are soft and any liquid has evaporated, about 2 minutes. Add the strained oyster liquor, Pernod (or other licorice liqueur), lemon juice and hot sauce and cook, stirring, until the liquid is mostly absorbed, about 5 minutes. Remove from the heat.
- Meanwhile, preheat oven to 450°F. Line a shallow baking pan or a baking sheet with about 1/2 inch of rock salt (or coarse salt) or loosely crumpled foil to make a base for the oyster shells.
- Nestle each reserved shell in the prepared base so it will stay level. Place one oyster in each shell, evenly divide the green sauce among the oysters and sprinkle with Parmesan. Bake until the sauce is bubbly and the cheese is lightly browned, 8 to 12 minutes.
Tips & Notes
- Make Ahead Tip: Prepare through Step 1; refrigerate oyster meat and liquid separately for up to 1 day. Prepare the sauce (Steps 2-3), cover and refrigerate for up to 1 day. Equipment: Rock salt, coarse salt or foil
Per serving: 147 calories; 7 g fat (4 g sat, 1 g mono); 41 mg cholesterol; 10 g carbohydrates; 6 g added sugars; 6 g protein; 1 g fiber; 217 mg sodium; 295 mg potassium.
Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (28% dv), Iron (21% dv).
Carbohydrate Servings: 1/2
Exchanges: 1/2 carbohydrate (other), 1 lean meat, 1 fat
More From EatingWell
If you’re planning a holiday party this year, make...Celebrate the new year with EatingWell’s best healthy recipes!...
Eating a meatless dinner on Thanksgiving opens up a world of...Find inspiration for healthy holiday dining and entertaining...
Oatmeal is an ideal breakfast for cooler months and is arguably...
Try one of these 5-minute, healthy smoothie recipes for a...
Whether you're looking for a quick breakfast or a refreshing...
Eating too many added sugars may be taking a toll on our...
Indulge in something sweet with our delicious vegan dessert...
Black bean soup and black bean chili are delicious,...
Whether it’s breakfast, lunch or dinner, healthy wrap recipes...
If you’re looking for a budget-friendly option for dinner,...
Pull out your crock pot and make a delicious and hearty slow-...
Packed with iron, dietary fiber and thiamine, oats are a...
If you’re trying to cut back on carbs or are following a low-...
Apple pie is a favorite fall dessert and pumpkin pie is an...
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- Type of Dish
- May/June 2011