Because Oyster Rockefeller Sounds Rich

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There’s much debate over how many of America’s greatestrecipes got their name, but that’s not an issue with Oyster Rockefeller. Thanksto the rich, money-colored butter sauce, this decadent creation’s name prettymuch wrote itself.

Besides the obvious, superficial reasons, associating yournew shellfish appetizer with the most affluent family of the day was a strokeof social media genius. Hey, just because Twitter wouldn’t be invented foranother 107 years doesn’t mean people didn’t “retweet” things.

When Jules Alciatore invented the dish in 1899, he wasn’ttrying to create a classic, new American shellfish appetizer; he was simplytrying to replace snails in his diet. That’s right, what would become America’sgreatest seafood appetizer (sorry, crab cakes) was just a delicious work-aroundfor a serious shortage of French snails in New Orleans.

To say the customers of Antoine's were happy with this localsubstitution would be a huge understatement. They went crazy for it. The dishquickly gained national attention, with the most famous celebrities,politicians, and foreign dignitaries of the day stumbling over each to get aplate or three.

The original secret recipe really is a secret; so allversions, including mine, are just guesses. There is agreement among foodieswho study such matters that spinach was not part of the formula, but the muchspicier and more flavorful watercress was used.

Neither were mushrooms, bacon, ham, cheese, garlic, or any otherlater day add-ons. Not that those ingredient aren’t good baked on top ofoysters, but that just wasn’t how Mr. Alciatore rolled. So if you are lookingfor a special occasion appetizer that tastes, looks, and makes you feel (andsound) rich, then I hope you give this oyster Rockefeller recipe a try. Enjoy!

Makes enough for about 3 dozen oysters Rockefeller:
1 stick butter (1/2 cup) room temp
2 tbsp minced green onions, white and light green parts
2 tbsp diced celery
2 tbsp fresh chopped tarragon
2 tbsp fresh chopped Italian parsley
1 cup chopped watercress leaves
salt, pepper, and cayenne to taste
2 tbsp Pernod liquor
1/4 cup bread crumbs
3 dozen oysters on the half shell

Bonus How to Open Oyster Video!

My friend Tamar, from Starving Off the Land, does a much better job of showing how to open oysters, but that’s only because she raises them and gets a lot more practice! That, and she’s better at it. Also, a special thanks to Sky Sabin Productions for their fine work on this.

For some additional shucking info, and tons of oyster recipe links, you can also check out this article on Allrecipes.com. Enjoy!
 
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