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.
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
1/2 other carbohydrate, 1 lean meat, 1 fat