Oyster Rockefeller

A very popular and indulgent oyster dish. Perfect for dinner parties or just for two. Our recipe uses 24 of Porlock Bay’s finest oysters.

 

Heat oven to 200 degrees Celsius and take 24 oysters from the fridge.

Mix the following in a food processor for half a minute…

  • 400g well-drained spinach

  • 20g fresh breadcrumbs

  • 30g chopped spring onions

  • 2 tbsp crumbled cooked bacon

  • 2 tsp chopped fresh parsley

  • ½ tsp salt

  • 4 drops hot red pepper sauc

 

Then add the following and process  for 10 secs more:

  • 3 tbsp olive oil

  • 1 tsp anisette liqueur

 

Spoon one heaped teaspoon of the mixture over each oyster. Get the oysters to sit on a baking tray by using coarse salt to support them. Bake until the oysters are plump (around 10 minutes), then grill until brown. Serve hot.

This renowned baked oyster dish was created at Antoine’s Restaurant in New Orleans over 100 years ago. According to legend, the dish was created as a substitute for baked snails, which were hard to obtain from France. It was named in honor of John D. Rockefeller, at that time one of the world’s richest men, because of the sauce’s intense richness.

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