Looking to impress your dinner guests?
Forget about hiring a personal chef or wearing a tuxedo to the dinner table. Just whip up a batch of these Oysters Rockefeller and watch your guests swoon with delight. They’ll be so impressed, they might even start calling you ‘Rockefeller’ — or at the very least, they’ll be too busy stuffing their faces to notice your mismatched socks and sweatpants.
- 24 fresh oysters, shucked
- 113 grams unsalted butter
- 75 grams finely chopped shallots
- 75 grams finely chopped celery
- 75 grams finely chopped green bell pepper
- 3 cloves garlic, minced
- 12 of Pernod or other anise-flavored liqueur
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 120 grams breadcrumbs
- 50 grams grated Parmesan cheese
- kosher salt
- Preheat your oven to 450°F.
- Melt the butter in a large skillet over medium heat. Add the shallots, celery, green bell pepper, and garlic, and sauté for 5-7 minutes, or until the vegetables are soft.
- Add the Pernod, salt, cayenne pepper, black pepper, and thyme, and cook for 2-3 minutes.
- Remove the skillet from the heat and let cool slightly.
- In a separate bowl, combine the breadcrumbs and Parmesan cheese.
- Spread a layer of rock salt or kosher salt on a baking sheet, and arrange the shucked oysters on top of the salt.
- Spoon the vegetable mixture over each oyster, and then top with the breadcrumb mixture.
- Bake the oysters for 10-12 minutes, or until the breadcrumbs are golden brown and the oysters are cooked through.
What’s the deal with Oysters Rockefeller?
Oysters Rockefeller is a fancy seafood dish that’s all the rage. It’s made by piling a bunch of tasty veggies and breadcrumbs on top of fresh oysters, and then baking them to crispy perfection. The icing on the cake (or, uh, the topping on the oysters) is an anise-flavored liqueur that really takes things up a notch.
Where did this dish come from, anyway?
The story goes that Oysters Rockefeller was dreamt up by a guy named Jules Alciatore, who worked at the famous Antoine’s restaurant in New Orleans. He named the dish after the ultra-rich dude of the time, John D. Rockefeller. Maybe it was an attempt to get in good with the big guy? Who knows!
How do I pick the best oysters for the job?
To make Oysters Rockefeller that will make your taste buds sing, you’ll want to look for oysters that are fresh, plump, and full of flavor. Some folks swear by Blue Point oysters, while others prefer the subtle taste of Kumamoto or Belon oysters. It’s all up to you!
Can I prep Oysters Rockefeller ahead of time?
You sure can! Whip up the topping for your oysters in advance and stash it in the fridge until you’re ready to get cooking. Just make sure you wait to shuck those oysters until right before you bake ’em up. Nobody likes a soggy oyster, after all.
What wine goes well with Oysters Rockefeller
- Sauvignon Blanc. This wine is like a citrusy, tropical vacation in a glass, and it pairs perfectly with the salty, briny goodness of Oysters Rockefeller. Sip, slurp, and enjoy!
- Chardonnay. Get ready to indulge in some buttery, herbaceous goodness with this full-bodied white wine. It’s like a fancy upgrade to your basic chardonnay and pairs perfectly with the rich flavors of Oysters Rockefeller.
- Pinot Grigio. This light and zesty wine will have you feeling like you’re lounging in a breezy Italian vineyard. The bright flavors of green apple, lemon, and lime will keep your palate refreshed between bites of the savory Oysters Rockefeller.
- Champagne. Pop the bubbly, because nothing says “I’m fancy” like a glass of champagne with your Oysters Rockefeller. The bubbles help cleanse your palate between bites, and the toasty, light flavors of the wine pair perfectly with the dish.
- Sancerre. This dry and crisp white wine from the Loire Valley in France has just the right balance of citrus and minerality to complement the rich flavors of Oysters Rockefeller. It’s like a little taste of France with every sip. Bon appétit!
- Montepulciano Cerasuolo. This lovely rosé from Italy brings the perfect balance of bright acidity and fruity goodness to your Oysters Rockefeller experience. The wine’s crisp and refreshing flavors cut through the rich dish like a hot knife through butter, while the hints of cherry and strawberry in the wine’s flavor profile play perfectly with the natural sweetness of the oysters. It’s like a match made in seafood and wine heaven. So, raise a glass of Montepulciano Cerasuolo and cheers to deliciousness!