Hands-on Time
30 Mins
Total Time
35 Mins
Yield
Serves 36 as an appetizer 

Created by Jules Alciatore at the famed New Orleans restaurant Antoine’s, Oysters Rockefeller dates back to 1899. The original recipe remains a mystery (a spinach-watercress debate still persists), but a true Rockefeller riff is bold and vibrant with freshly blended herbaceous ingredients and a splash of anise-flavored liqueur. The name? Inspired by the buttery richness of Alciatore’s dish.

How to Make It

Step 1

Put a ½-inch layer of the rock salt in 2 large jelly-roll pans.

Step 2

Cook the bacon in a large skillet over medium 4 to 6 minutes or until crisp; drain, reserving drippings in skillet.

Step 3

Add the butter and the flour to hot drippings; cook, stirring constantly, 3 to 5 minutes or until golden brown. Add the spinach and the next 5 ingredients. Bring to a simmer. Cook, stirring occasionally, 10 minutes or until very thick. Remove from heat. Stir in the absinthe and bacon, and add table salt to taste

Step 4

Preheat the broiler with oven rack 6 inches from heat. Arrange 18 oysters on salt in prepared pans; top with the spinach mixture. Broil 4 to 6 minutes or until lightly browned.