Oysters Rockefeller Recipe

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.

Hands On Time:
30 mins
Total Time:
35 mins
36 serves as an appetizer


  • Rock salt

  • 4 bacon slices, finely chopped

  • 1/4 cup butter, melted

  • 1/2 cup all-purpose flour

  • 2 cups frozen chopped spinach, thawed (undrained)

  • 1/2 cup finely chopped green onions

  • 1/2 cup finely chopped fresh flat-leaf parsley

  • 1/2 cup oyster liquor (reserved oyster liquid)

  • 2 garlic cloves, minced

  • 1/8 teaspoon ground red pepper

  • 1/4 cup absinthe

  • 3 dozen oyster in the half shell, drained, reserving oyster liquid


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

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

  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

  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.

    Oysters Rockefeller
    Southern Living


Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)

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