Oysters Rockfeller

Creation of Jules Alciatore, owner of Antoine’s restaurant in New Orleans and son of the founder of this legendary place. Due to a shortage of snails, a favorite among gourmets at the restaurant, Alciatore Jr. had the idea of ​​replacing them with oysters, the latter being plentiful and cheap in New Orleans.


  • 36 fresh oysters medium size
  • 6 tablespoons butter
  • 3 oz. fresh spinach finely chopped
  • 3 scallions with 1 inch of green stem finely chopped
  • 3 tablespoons finely chopped parsley
  • 5 tablespoons breadcrumbs
  • Tabasco sauce to taste
  • ½ spoonful of Pernod or other anise liquor
  • 1 lb gemstone salt
  • Lemons for garnish


  • Using an oyster knife, open the oyster shells and detach the flesh.
  • Discard the upper shells.
  • Rub and dry the lower shells.
  • Drain the oysters over a salad bowl and reserve their juice.
  • In a large saucepan, melt the butter.
  • Add the spinach, scallions, parsley, bread crumbs, Tabasco sauce, and anise liquor.
  • Cook over low-medium heat, stirring constantly for 15 minutes.
  • Remove from heat.
  • Pass the mixture through a sieve.
  • Let cool.
  • Preheat the oven grill.
  • Line a baking dish with a 1 inch (2,5 cm) layer of rock salt.
  • Moisten the salt with water very lightly.
  • Place the oysters in the salt.
  • Pour some reserved juice on each oyster.
  • Pour an equal amount of the spinach mix prepared on each oyster and spread it to the edge of the shell.
  • Grill in the oven for about 5 minutes or until the filling is bubbling.
  • Arrange the oysters in a tray and garnish them with parsley and lemon wedges.
  • Serve immediately.