The real recipe for oysters Rockefeller remains a secret by the descendants of Jules Alciatore (of the famous Antoine’s restaurant in New Orleans). The recipe is named after John D Rockefeller because it’s so rich in taste. In all the years we have tested different recipes until we found this one. It’s also very great for cooking on the Big Green Egg.
- 2 sticks of unsalted butter
- leaves from 8 flat-leaf parsley sprigs, minced
- 4 green onions,minced including green tops
- 1/4 cup minced fresh celery leaves
- 6 fresh tarragon leaves (minced and don’t use dried tarragon)
- 6 fresh chervil leaves, minced
- 2 tablespoons Pernod liqueur (or absinthe, if you can get it)
- 1 tablespoon Tabasco sauce
- 1/2 cup dried bread crumbs homemade with French bread
- 2 dozen small (3-4 inches long) oysters
- Rock salt
In a large saute pan or skillet over medium heat, melt the butter until bubbly and fragrant. Add the parsley, green onions, celery, tarragon, and chervil. Saute for 5 minutes, then add the Tabasco sauce. Reduce the heat to medium and cook for 10 minutes. Add the Pernod and bread crumbs and cook for another 5 minutes. Transfer the mixture to a bowl. Let cool, then cover and refrigerate for at least 1 hour, or until cold but not solid.
Preheat the oven to 400 Fahrenheit (or heat up the Big Green Egg). Shuck the oysters, place them back in their cupped bottom, and set aside. Spread about 1/4 inch of rock salt in a rimmed baking sheet and bake the salt for 8 minutes to preheat it and keep the oysters warm for serving. For the Big Green Egg you can leave out the rock salt baking sheet. Just put them on the grill.
While the rock salt is heating, remove the butter mixture from the fridge. Beat with a whisk to incorporate the ingredients and aerate. Working quickly, spread 1 teaspoonful of the mixture over each oyster, nestle each in the warm rock salt and bake for 5 minutes, or until the topping bubbles. Do not overcook. Serve immediately.
Thanks to The Hog Island Oyster Lover’s cookbook for this recipe!