Recipes   Arnaud S Oyster S Rockefeller Recipe

Arnaud's Oyster's Rockefeller

Arnaud's Oyster's Rockefeller
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Recipe for Oysters Rockefeller from Chef Tommy Digiovanni of Arnaud's Restaurant, New Orleans, Louisiana.

Ingredients

  • 2 tablespoons unsalted butter
  • 12 slices raw bacon, very finely chopped
  • 4 cups celery, finely chopped
  • 1 cup green bell pepper, finely chopped
  • 3 tablespoons garlic, very finely chopped
  • 1 cup white onions, finely chopped
  • 4 cups spinach, blanched, drained and chopped
  • 2 bay leaves
  • 1 pinch dried thyme
  • 1 pinch cayenne pepper
  • 2 tablespoons flat leaf parsley, finely chopped
  • 1/3 cup Herbsaint or Pernod liqueur
  • 1 tablespoon fresh basil, finely chopped
  • kosher or sea salt to taste
  • freshly ground black pepper to taste
  • 3 dozen salty oysters, freshly shucked, flat sides of shells reserved
  • 2 pounds rock salt, optional
  • lemon wedges for garnish

Directions

  1. In a medium sauté pan melt the butter over medium heat and cook the bacon until the fat has been rendered and bacon is crisp, about 5 minutes. 
  2. Add the celery, green pepper, garlic, and onions, then sauté until the vegetables are softened, about 4 to 5 minutes.  Add the spinach and stir for 5 more minutes.  Stir in the bay leaves and thyme, cayenne and parsley, then drizzle in the Herbsaint or Pernod and cook for 1 minute.  Reduce heat and simmer for 2 more minutes.  remove the bay leaves, add the basil, and season to taste with salt and pepper.
  3. In a blender or food processor, puree the mixture, in batches of necessary.  Place the puree back into the original pan, mixing thoroughly. Transfer to a covered container, cool to room temperature, and refrigerate for about 1 hour or until mixture is firm.
  4. Preheat the oven to 400°F.
  5. Wash the flat oyster shells well, and pat them dry.  Drain the oysters and place one in each prepared shell.  Place the shells in a large, heavy roasting pan lined with 1/2-inch layer of rock salt, or place 6 oyster shells in pie pans lined with salt (the salt keeps the shells upright during cooking and stops the delicious juices from escaping).  Top each oyster with 1 generous tablespoon of Rockefeller sauce and bake for 15 to 18 minutes until nicely browned.
  6. The shells will be extremely hot.  Carefully place 6 oysters on each warm dinner plate.  If baked in pie pans of rock salt, place each pan on a dinner plate.  The salt retains the heat and should not be eaten.
  7. Garnish with a lemon wedge and serve immediately.

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