Oysters Rockefeller

Oysters Rockefeller Recipe

A favorite along the eastern seaboard during the earlier part of the 20th century was Oysters Rockefeller—baked oysters topped with savory greens. Because of its rich ingredients, creator Jules Alciatore of Antoine’s Restaurant in New Orleans chose John D. Rockefeller, one of the wealthiest men in the nation, as its namesake.–Craig Claiborne

LC Eat Your Greens Note

Well, sneaking greens into an oysters dish laced with Pernod is certainly one way to get folks to eat your, er, their greens.

Oysters Rockefeller Recipe

  • Quick Glance
  • 40 M
  • 40 M
  • Serves 4


  • 24 oysters, on the half shell
  • 1/2 pound butter
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped shallots
  • 1/2 small garlic clove, minced
  • 2 cups chopped watercress
  • 1/3 cup chopped fennel
  • 1/3 cup fine, soft bread crumbs
  • 1/4 cup anisette or Pernod
  • Salt and freshly ground black pepper, to taste


  • 1. Preheat oven to 450°F (230°C).
  • 2. Fill 4 tin pie plates with rock salt and arrange 6 oysters on the half shell on each.
  • 3. In a skillet over medium heat, melt the butter. Add the parsley, celery, shallots, and garlic and cook 3 minutes. Add the watercress and fennel and cook until the watercress wilts, about 1 minute. Transfer the mixture to a food processor, add the remaining ingredients, and blend until the sauce is thoroughly puréed.
  • 4. Place 1 tablespoon sauce on each oyster and spread to the rim of the shell. Bake the oysters just until the sauce bubbles, about 4 minutes. Serve immediately.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.